Thai Peanut Noodle Salad
Dive into the summer’s refreshing Thai Peanut Noodle Salad, a vibrant dish that combines the nutty richness of peanut sauce with colorful, crunchy vegetables and silky rice noodles. Perfect for any occasion—be it a carefree lunch or a delightful side at a gathering—this salad is quick to make and packed with flavor. The creamy dressing is easy to whip up, making this recipe an ideal choice for meal prep or a light dinner at home. Enjoy the explosion of Southeast Asian flavors as you savor every bite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately four people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Ingredients
Scale
- 8 ounces rice noodles
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Juice of 1 lime
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon honey (or agave syrup)
- Crushed peanuts and sesame seeds for garnish
Instructions
- Cook rice noodles in boiling water until al dente; drain and rinse with cold water.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, ginger, garlic, and honey until smooth.
- Toss cooled noodles with the dressing until well combined.
- Add sliced vegetables and gently mix until evenly distributed.
- Garnish with crushed peanuts and sesame seeds.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://recipesamanda.com/thai-peanut-noodle-salad-recipe/