In my quest to have my husband consume more veggies, I made him this delicious peanut butter Thai salad. This salad is served cold with a homemade peanut butter sauce so it gives my husband a healthy alternative to those sandwiches he usually packs in his lunch. My husband's job requires him to drive around the city all day and he does not have a chance to go back to the office until later in the day. That means his lunch break is either at a restaurant or a cold one that he packs from home. Eating out can be expensive and unhealthy so most days, my husband packs a lunch from home. He usually packs a sandwich made with ham or turkey and an apple. My husband complains a lot that he is tired of sandwiches but he does not like my suggestions of other lunch items, until now. I made this Peanut Butter Thai salad the other day when I had some shredded carrots that needed to be used. I had made a previous warm dish with a peanut butter sauce so I decided to make a cold one. My husband gave my dish a thumbs up and I was pleased that he was eating veggies. My husband now requests this salad once a week for his lunch and I am happy to make it for him.
This salad is super easy to make. I make the homemade peanut butter sauce,using red pepper flakes for an incredible taste with a touch of heat in the microwave. I then drizzle the sauce over the carrots, ramen noodles and thawed cooked shrimp. If the salad is consumed right away, the ramen noodles give it a wonderful crunch. When consumed the next day, the ramen are nice soft noodles.
Easy No Cook Peanut Butter Thai Salad
Homemade peanut butter sauce
1 cup vegetable or chicken broth
1/3 cup peanut butter
1 1/2 Tablespoons soy sauce
1 teaspoon garlic powder
1/2 to 1 teaspoon crushed red pepper flakes, depending on heat preference
2 packages ramen noodles
10 ounces shredded carrots
5 ounces small cooked frozen shrimp, thawed
Combine all sauce ingredients in a microwave-safe dish and microwave on high for 2 minutes. Stir the sauce until the peanut butter is melted and mixes in. If needed, microwave for 30-60 seconds more to melt the peanut butter.
While the ramen noodles are still in their package, pound on them a couple times to break them into pieces. Open up the packages of ramen on pour them into a large bowl, set aside the seasoning to use in another recipe as it is not needed. Add the carrots and shrimp to the ramen noodles along with the peanut butter sauce. Stir well until well combined. Enjoy this salad right away or store in the fridge for 3 days.