Chiang Mai Noodle Salad


  • 1 c. peanut butter
  • 4 Tbsp. dark brown sugar
  • 1 Tbsp. white sugar
  • 1 Tbsp. dark sesame oil
  • 2 Tbsp. lime juice
  • 2 Tbsp. original soy milk
  • 1 Tbsp. freshly grated ginger
  • 1 clove garlic, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 c. Bragg’s liquid aminos
  • 1/4 c. water
  • 2 c. sugar snap peas, cut in halves
  • 1 c. sweet red pepper, slivered
  • 1 c. cucumber, diced
  • 1 c. grated carrots
  • 4 c. cooked oriental noodles*


  1. In a medium bowl, mix prepared noodles, cucumbers, snap peas, peppers and carrots.
  2. In a separate bowl, combine peanut butter, lime juice, sesame oil, soy milk, ginger, garlic, pepper flakes, soy sauce, water and sugars. Stir into noodles and vegetables. Serve on lettuce leaves.

To cook oriental noodles, drop into boiling salted water and boil for 3 minutes, then drain and rinse in cold water.

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Asian Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.