Thai Peanut Noodle Salad
Ingredients
For Dressing:
8 to 12 ounces Florida orange juice
8 cloves garlic
4 ounces soy sauce
3 ounces rice vinegar or Chinese black vinegar
3 ounces sesame oil, toasted
2 tablespoons grated fresh ginger
1 teaspoon sriracha sauce
1 cup smooth peanut butter
For Salad:
1 pound cellophane noodles, softened in Florida orange juice and drained
3 pounds chicken strips, cooked
2 to 4 red bell peppers, cut into julienne strips
2 pounds carrots, cut into julienne strips
2 hothouse or English cucumbers, cut into julienne strips
1 pound fresh bean sprouts
1 bunch green onions, finely chopped
1/2 bunch fresh cilantro, finely chopped
Preparation
For Dressing:
Combine 8 ounces orange juice and remaining ingredients in food processor and purée until smooth. Add additional orange juice if desired to adjust consistency.
For Salad:
Combine all ingredients in large bowl and toss to combine. Add peanut dressing and toss gently until salad is coated. Serve immediately.