Ingredients

For the Noodles and Vegetables

• 6 ounces glass noodles (bean thread/cellophane noodles)
• 1 medium red cabbage, divided (half for juice, half for salad)
• 2 cups shredded carrots
• 1 cup shredded radish
• 1 whole red bell pepper, finely sliced
• 3 scallions, sliced
• 1/2 bunch cilantro, chopped
• 2 bird's eye chilies, finely chopped (adjust to taste)
• 1/4–1/2 cup roasted, crushed peanuts for garnish

For the Thai Peanut-Orange Sauce

• 5 slices ginger (quarter-sized, cut across grain)
• 2 cloves garlic
• 1/2 cup peanut butter
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice (plus extra for serving)
• 1/4 cup soy sauce
• 1/3 cup honey or maple syrup
• 1/4 cup toasted sesame oil
• 2 bird's eye chilies (adjust to taste)
• 1 teaspoon salt

Instructions

Begin by preparing the cabbage juice for coloring the noodles. Take half of the red cabbage and shred it finely, then mix with a teaspoon of salt. Massage the cabbage thoroughly until it releases its juice. Strain this liquid and set it aside for coloring the noodles. Reserve the remaining cabbage for the salad.

For the noodles, soak the glass noodles in hot water according to the package instructions until they become tender. Drain them and rinse under cold water. Divide the noodles into two portions. Take one portion and toss it in the reserved cabbage juice until the noodles turn a vibrant blue color. Set both the plain and colored portions aside.

Next, prepare the peanut sauce. Combine all sauce ingredients in a blender and process until completely smooth. Taste the sauce and adjust the seasoning as needed, adding more salt, lime, or chilies to achieve your desired flavor balance.

For the salad assembly, take a large bowl and combine the remaining shredded cabbage with the carrots, radish, bell pepper, scallions, cilantro, and chilies. Add both the plain and blue-colored noodles to the bowl. Pour in your desired amount of peanut sauce and toss everything together until well combined.

To serve, portion the salad into individual bowls. Garnish each serving with a generous sprinkle of crushed peanuts and additional fresh cilantro. Provide lime wedges on the side - when squeezed over the blue noodles, they'll transform into a striking pink color, creating a beautiful and interactive dining experience.