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A shallow white plate filled with noodles and fresh ingredients such as basil, ginger, bell pepper, cilantro, zucchini, peanuts, sesame; plus a bowl of sauce and a hand spoons sauce over the dish


I love this dish. Like, love-love. It's delicious hot or cold. It's perfect at lunch or dinner. It pairs gorgeously with a protein like salmon (seasoned with Mediterranean Citrus salt, obviously) or this Spicy Thai Steak. Sub your favorite meat-free option, or up the veggies and let this crowd favorite rock the dinner party.  Swap the peanuts with cashews or toasted sunflower seeds to avoid nut allergens. Zoodle some zucchini to and make the gluten-free folks in your life feel loved.

Seriously, I'm not sure there's anything this dish can't do. Fair warning: it's kind of a lot of chopping...but totally worth it.


The dish, deconstructed so you can see all the ingredients: fresh basil, peanuts, sesame, noodles, carrots, cabbage, kale, zucchini, bell pepper, green onion, ginger, garlic, Thai Ginger Lemongrass salt
  • 3 tablespoons coconut oil
  • 1 teaspoon Thai Ginger Lemongrass Salt
  • 2 green onions, white and green parts sliced and separated
  • 1/2 head green cabbage, thinly sliced
  • 2 carrots, julienned or shaved
  • 1/3 red bell pepper, julienned (other veg options we love: asparagus, zucchini, baby spinach)
  • 12 ounces spaghetti or other long noodle
  • 1/4 cup roughly chopped skinless roasted peanuts (or cashews or sunflower seeds), for garnish
  • 1/2 cup loosely-packed chopped fresh cilantro
  • 1/2 cup loosely-packed sliced fresh basil
  • 3 tablespoons toasted sesame seeds
  • Peanut/No-Nut Dressing (recipe below)



      1. Heat coconut oil in sauteé pan used for sesame seeds. Add white parts of green onions and cabbage.
      2. Cook for 2-3 minutes, stirring occasionally and adding a pinch of Thai Ginger Lemongrass salt. 
      3. Sauteé for 2 more minutes, then add remaining veggies. (Reserve herbs and nuts for garnish.
      4. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving about 1/2 cup of the pasta water. Rinse noodles with cold water and set aside to drain.
      5. Place the pasta in a large mixing bowl and with the Peanut/No-Nut dressing (recipe below).
      6. Add sauteéd vegetables and top with the chopped peanuts, cilantro, toasted sesame seeds, and a pinch of THAI GINGER LEMONGRASS.
      7. Serve as a main or side dish, or top with Spicy Thai Steak.

    Peanut/No-Nut Dressing:

    • 1/4 cup creamy peanut butter (cashew, almond, or sunflower can be substituted)
    • 1.5 tablespoons soy sauce
    • 1 teaspoon  Thai Ginger Lemongrass Salt
    • 2 tablespoons rice vinegar
    • 1 tablespoon canola or sesame oil
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon honey
    • 1 tablespoon Sriracha
    • 1 teaspoon sesame oil
    • Zest and juice of 1/2 lime
    1. Place the nut butter in a large measuring cup and microwave to soften, 15 seconds.
    2. Whisk in with the soy sauce, Thai Ginger Lemongrass Salt, vinegar, canola oil, ginger, honey, Sriracha, sesame oil, and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.) 



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