Cold Thai Peanut Salad

I come across recipes I want to try.

A lot.

Most of the time I bookmark them and they sit in wait. It could be days, weeks, months, sometimes years before I get around to making them, if at all.

Then, other times there are recipes I see and I need to make them right then. Regardless if I have all the ingredients or not, it just sounds so good I've got to try and replicate it ASAP.

This recipe is one of those. I got it from Laura, the Queen of All. Her version is here.

My version, modified because I didn't have everything on hand:

mix of No Yolks egg noodles and elbow macaroni
1/4 cup peanut butter
1/4 cup low sodium soy sauce
2 Tbsp olive oil
1/2 cup your favorite salsa
1/2 tsp black pepper
1 tsp ground ginger
1 Tbsp lemon juice
3 garlic cloves, minced
2 Tbsp dried parsley
1/2 cup sunflower seeds
2 carrots, julienned/shredded
1/2 green pepper, diced
salt, to taste

Cook noodles according to package instructions. (If being "resourceful" like me and using more than one type, make sure to compare cooking times.)

Mix the peanut butter, soy sauce, oil, salsa, pepper, ginger, lemon juice, garlic cloves, and parsley in a pint mason jar. Shake until well mixed, about 1 minute. Taste and add salt as needed. (Fight the urge to put it in a syringe and inject it directly into your bloodstream.)

Drain the noodles, rinse with cold water. Pour into a large mixing bowl with the dressing. Stir to coat and add the sunflower seeds, carrots, and green pepper. Toss to mix everything. Refrigerate at least 4 hours to let the flavors develop.

Enjoy! This is GOOD. I highly, highly recommend.