Name: Thai Peanut
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups Tuscan baby greens; 1 cup Romaine lettuce; 0.5 cup Crispy tortillas; 0.5 cup Farkay noodles; 2 tbs Crushed peanuts; 4 oz Grilled chicken breast; 4 oz Firm tofu; 1.5 tbs Soy sauce; 1 tsp Sesame oil; 1 tsp Rice vinegar; 1 tsp Maple syrup; 0.5 tsp Garlic, minced; 0.5 tsp Ginger, grated; 2 tbs Peanut butter; 1.5 tbs Rice vinegar; 1.5 tbs Soy sauce; 1 tsp Sesame oil; 1 tbs Honey or maple syrup; 1 tbs Fresh lime juice; 0.5 tsp Garlic, grated; 0.5 tsp Ginger, grated; 1 tbs Water (to thin); 0.5 cup Daikon radish, julienned; 0.25 cup Red bell pepper, julienned; 0.25 cup Yellow bell pepper, julienned; 1 tbs Rice vinegar; 0.5 tsp Sugar; 0.25 tsp Salt

With your choice of grilled chicken or marinated tofu, tuscan baby greens, romaine, thai peanut vinaigrette, daikon + bell pepper slaw, crispy tortillas, farkay noodles + crushed peanuts

In a bowl, whisk together soy sauce, lime juice, sesame oil, minced garlic, and grated ginger to make a marinade.

Prepare the Tofu Marinade

Cut extra-firm tofu into cubes and gently press them to remove excess moisture using a clean towel.

Place the tofu cubes in the marinade, cover, and refrigerate for at least 30 minutes to allow the flavors to absorb.

If using chicken, season with salt and pepper and grill both sides over medium heat until cooked through (internal temperature of 165°F). Slice into strips when cooled slightly.

Grill Chicken or Cook Tofu

If using marinated tofu, either pan-fry in a bit of oil over medium heat until golden on each side or bake in a preheated oven at 400°F for 20 minutes, flipping halfway through.

Thinly slice daikon and bell pepper into matchsticks and mix together in a bowl.

Toss with a light dressing of rice vinegar, a pinch of sugar, and a touch of sesame oil. Let it sit while preparing the rest of the salad.

In a large mixing bowl, combine Tuscan baby greens and chopped romaine lettuce.

Add the cooked chicken or tofu, daikon and bell pepper slaw, cooked and cooled farkay noodles, crispy tortilla strips, and crushed peanuts.

Drizzle with Thai peanut vinaigrette and toss everything gently until well combined.

Divide the salad into serving bowls and garnish with additional crushed peanuts and a drizzle of Thai peanut vinaigrette, if desired.

thai peanut

Recipe information

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