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Thai Coconut Noodle Salad
5 from 9 votes

Thai Coconut Noodle Salad

Almond Breeze Almondmilk Coconutmilk is my secret to a lower calorie option to canned coconut milk for dressing this flavorful, Thai-inspired noodle salad.

Course: Salad
Cuisine: Thai

Ingredients

  • 1 pound pad thai noodles , straight-cut rice noodles
  • 1 6- ounce almonds about 1 cup, plus ⅓ cup almonds, chopped, for garnish, roasted and salted, canned
  • 1 cup almond milk Almond Breeze Almondmilk Coconutmilk Original
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic , pressed or finely minced
  • 1 teaspoon garlic chili sauce
  • ½ inch ginger peeled and grated, about 1 tablespoon, knob
  • ½ lime , juiced
  • 4 green onions , chopped
  • 2 carrot peeled and thinly slice, medium
  • 1 red bell pepper , thinly sliced
  • ¼ cup cilantro chopped
  • lime for garnish

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil and cook the noodles just until al dente, about 4-5 minutes. Drain and rinse with cold water, separating the noodles with your hands. Set aside in a large bowl.
  2. Place 1 cup of the roasted almonds in the bowl of a food processor and blend for 5 minutes, scraping down the sides and the bottom of the bowl half way through. When smooth, add the Almond Breeze Almondmilk Coconutmilk Original, fish sauce, brown sugar, garlic, chili sauce, ginger and lime juice and whiz to combine. Add half of the dressing to the noodles and stir to coat. Add the green onion, carrots and red bell pepper to the noodles, add the rest of the dressing and mix. Garnish with the reserved chopped almonds and cilantro and refrigerate until ready to serve at room temperature.