Almond Breeze Almondmilk Coconutmilk is my secret to a lower calorie option to canned coconut milk for dressing this flavorful, Thai-inspired noodle salad.
1poundpad thai noodlesstraight cut rice noodles
1 6-ouncecan roasted and salted almondsabout 1 cup, plus 1/3 cup almonds, chopped, for garnish
1cupAlmond Breeze Almondmilk Coconutmilk Original
2clovesgarlicpressed or finely minced
1teaspoongarlic chili sauce
1/2inchknob of gingerpeeled and grated, about 1 tablespoon
2medium carrotspeeled and thinly slice
1red bell pepperthinly sliced
more lime for garnish
Bring a large pot of water to a boil and cook the noodles just until al dente, about 4-5 minutes. Drain and rinse with cold water, separating the noodles with your hands. Set aside in a large bowl.
Place 1 cup of the roasted almonds in the bowl of a food processor and blend for 5 minutes, scraping down the sides and the bottom of the bowl half way through. When smooth, add the Almond Breeze Almondmilk Coconutmilk Original, fish sauce, brown sugar, garlic, chili sauce, ginger and lime juice and whiz to combine. Add half of the dressing to the noodles and stir to coat. Add the green onion, carrots and red bell pepper to the noodles, add the rest of the dressing and mix. Garnish with the reserved chopped almonds and cilantro and refrigerate until ready to serve at room temperature.