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Thai Noodle Salad with Cashew Carrot Ginger Sauce

  • 20 min
    Prep Time
  • 40 min
    Total Time
  • 6 people
  • 241 per 1 serving


  • 1 1/2 cups Pacific Foods® Organic Cashew Carrot Ginger Soup
  • 2 tablespoons cashew butter
  • 2 teaspoons garlic chili sauce
  • 1 1/2 teaspoons ginger root, grated
  • 1 clove garlic, grated
  • 1 tablespoon fresh lime juice
  • 8 ounces brown rice noodles, cooked according to package directions
  • 1 teaspoon sesame oil
  • 1 cup English cucumber, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 2 carrot, shredded
  • 2 green onion, sliced thin
  • 1/2 cup shelled edamame
  • 1/4 cup cilantro, chopped


  • Step 1

    In a medium sized sauce pan stir together the soup, cashew butter, chili garlic sauce, ginger, garlic and lime juice. Bring to a low boil then reduce the heat to medium-low and simmer for approximately 10 to15 minutes or until the sauce has reduced to about 1 cup. Stir occasionally. Once reduced, strain the sauce and cool to room temperature. 

  • Step 2

    Cook the rice noodles according to package instructions, drain them and rinse under cold water. Add the noodles to a large serving bowl and toss them with the sesame oil. 

  • Step 3

    Add the cucumber, pepper, carrots, green onions, edamame and cilantro in with the noodles and pour in the sauce. Toss everything together. Top the salad with chopped cashews just before serving, if desired. (Note: If you plan to make the salad ahead of time and serve it cold only toss with half of the sauce. Just before serving toss with the remaining sauce. The noodles will soak up a lot of the sauce the longer it sits.)

Calories 241
Total Fat 6 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 219 mg
Total Carb 42 g
Dietary Fiber 2 g
Sugar 6 g
Protein 5 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 6 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.