Step 1

Cook whole wheat fusilli pasta or penne according to package instructions. Drain & allow the noodles to cool for a few minutes.

Step 2

While the noodles are cooking & cooling, make the rest of the salad. Put the radishes, carrots, chopped yellow onion, bell pepper, garlic, and cilantro into a big mixing bowl. Set aside.

Step 3

In another bowl, combine 6 Tablespoons peanut butter, tamari, brown rice vinegar, water, sriracha, and sesame oil with a fork or whisk. The sauce should have the texture of a thick ranch dressing. Peanut butters vary in their viscosity. So if your sauce is too thin, add the remaining Tablespoon of peanut butter, and fully combine it with the sauce.

Step 4

Put the noodles into the mixing bowl with the vegetables. Top the noodles and vegetables with the peanut sauce, using a serving spoon to get everything fully combined. Top with a handful of peanuts. Serve right away or put it into the refrigerator in a covered container until serving time. Stir the peanut noodle salad before serving, and top with cubed baked tofu or vegan chick'n strips (optional).