For the peanut butter sauce:

• 1/4 cup peanut butter
• 1 clove of garlic
• 1/2 an inch of ginger
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce , use tamari for Glutenfree
• 1 tablespoon maple syrup or sugar
• 2 teaspoons sriracha or sambal oelek or use Gochujang for variation
• 1/4 teaspoon salt
• 2 teaspoons toasted sesame oil
• 1/4 cup water

For the salad:

• 4 ounces of pad thai noodles or linguini or rice linguini cooked according to instructions on the package
• 2 cups of thinly sliced cabbage I use a mix of red and green cabbage and heaping cups
• 1/2 of a red bell pepper thinly sliced
• 1/2 cup thinly sliced julienne carrots or you can use raddish

For garnish:

• Sesame seeds and roasted peanuts