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- 8 ounces rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - ½ cup fresh cilantro, chopped - ¼ cup green onions, sliced - ½ cup unsalted peanuts, roughly chopped The main ingredients make this salad fresh and colorful. You have rice noodles as the base. They provide a chewy texture. Next, add shredded carrots for sweetness and crunch. The red bell pepper adds color and a sweet taste. The cucumber gives a refreshing crunch. Red cabbage adds a nice crunch and color too. Fresh cilantro brings a bright, herbal flavor. Green onions add a mild onion taste. Finally, chopped peanuts give extra crunch and a nutty flavor. - ¼ cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon freshly squeezed lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon sesame oil - 1 teaspoon fresh ginger, grated - ½ teaspoon garlic, minced - Water (for adjusting dressing consistency) For the dressing, creamy peanut butter is the star. It gives the salad a rich flavor. Soy sauce adds saltiness and depth. Rice vinegar adds tanginess. Lime juice gives a fresh, zesty note. Honey or maple syrup adds sweetness to balance flavors. Sesame oil brings a toasted flavor. Fresh ginger adds a warm spice, while garlic gives a punch. Adjust the dressing with water to get your desired thickness. This dressing will coat the salad and blend all the flavors. {{ingredient_image_2}} First, cook the rice noodles according to the package instructions. This usually takes around 5 to 7 minutes. Once they are cooked, drain them well. Rinse the noodles under cold water to stop the cooking. This step cools the noodles and helps them stay firm. Set these aside in a large bowl. Next, grab another large mixing bowl. Combine the shredded carrots, thinly sliced red bell pepper, julienned cucumber, shredded red cabbage, chopped cilantro, and sliced green onions. Toss these ingredients gently. Make sure everything mixes evenly. You want all the veggies to blend and share their flavors. Now, it’s time for the dressing. In a separate bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic. This will create a tasty, creamy mix. If the dressing is too thick, add water a tablespoon at a time. Keep whisking until it reaches a smooth and drizzle-able consistency. Add the cooled rice noodles to the vegetable mixture. Drizzle the peanut dressing over everything. Using tongs or salad forks, toss all the ingredients gently. Make sure the noodles and veggies are well coated with the dressing. This is where the magic happens, and the flavors come together! Finally, top the salad with the roughly chopped unsalted peanuts. This adds a nice crunch and extra flavor. Give the salad one last gentle toss. For serving, use a large, shallow bowl. Garnish with extra fresh cilantro and a lime wedge on the side. This not only looks great but also lets guests add a zesty lime kick if they want. Enjoy this fresh and flavorful dish! - Cook rice noodles for about 5-7 minutes. - Stir often to prevent clumping. - Drain and rinse under cold water. This stops cooking and cools the noodles. - Avoid overcooking to keep them firm. - Mix peanut butter with soy sauce and vinegar. - Add lime juice and honey for flavor. - If the dressing is too thick, add water slowly. - You can swap honey for maple syrup if needed. - Use a large, shallow bowl for serving. - Top with fresh cilantro for color. - Add a lime wedge on the side for extra flavor. - You can serve in individual bowls for a fun touch. Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your salad. Opt for organic produce when possible for the best taste. Adjust the Dressing: Feel free to tweak the dressing ingredients to suit your taste. If you prefer a spicier kick, add a dash of sriracha or chili flakes. Make Ahead: This salad can be prepared ahead of time. Just keep the dressing separate until you're ready to serve to prevent the noodles from becoming soggy. Experiment with Proteins: For added protein, consider topping your salad with grilled chicken, shrimp, or tofu to make it a more filling meal. {{image_4}} You might run out of peanut butter. No worries! You can use almond butter or sunflower seed butter instead. These options still give a rich taste and creamy texture. If you want a nut-free version, go for tahini. It adds a nice creaminess too. For vegetables, feel free to get creative. You can swap in bell peppers for some crunch or add snap peas for extra sweetness. You can even toss in some diced mango for a fruity twist. The goal is to keep it fresh and colorful. Want to make this salad a full meal? You can easily add some protein. Grilled chicken works great. Just slice it thin and mix it in. Tofu is another good choice. Use firm tofu, pan-fry it, and add it to your salad. If you like seafood, shrimp is a tasty option. Cook the shrimp with some garlic and toss it in. All these proteins make your salad filling and nutritious. Do you like it spicy? Add some chili flakes or sriracha to the dressing. Just a little can bring a nice kick. If you want more flavor, fresh herbs are key. Try adding mint or basil. They give a fresh taste and smell to your salad. You can also squeeze in more lime juice for tanginess. This salad is all about balance, so feel free to adjust flavors to fit your taste. To keep your Thai Peanut Noodle Salad fresh, store it in the fridge. Use an airtight container. This helps prevent the salad from wilting and losing flavor. Make sure to keep the salad and dressing separate if possible. This way, you can enjoy the crunch of the veggies later. You can freeze Thai Peanut Noodle Salad, but it may change texture. If you want to save some, place it in a freezer-safe container. Leave space at the top for expansion. It's best to freeze the salad without dressing. You can add the dressing when you're ready to eat it. In the fridge, this salad lasts about 3 to 5 days. Check for signs of spoilage, like a sour smell or slimy veggies. If you see any mold, throw it away. Always trust your senses. If it doesn't look or smell right, it's safer to discard it. Yes, you can make this salad in advance. Here are my tips for meal prep: - Cook the rice noodles and cool them before storing. - Store the salad dressing separately to keep it fresh. - Mix the salad just before serving. This keeps the veggies crisp. - You can store the salad in the fridge for up to three days. Yes, this recipe is perfect for vegans! Here’s a quick overview of vegan options: - Use maple syrup instead of honey for sweetness. - Ensure your soy sauce is gluten-free if needed. - All the veggies and the dressing ingredients are vegan. - This salad is colorful and full of plant-based protein. If you want to add heat to the dressing, here’s what to do: - Add red chili flakes for a mild kick. - Use sriracha sauce for a bolder flavor. - Mix in fresh chopped chili peppers for extra heat. - Start with a little and add more to taste. I love to serve this salad with these dishes: - Grilled chicken or tofu for protein. - Spring rolls for a light appetizer. - A side of coconut rice for a tropical touch. - Pair it with a light soup, like miso, for a complete meal. This blog showed how to create a tasty Thai Peanut Noodle Salad. We covered key ingredients, easy steps, and fun serving ideas. You can even twist the recipe to fit your taste. Remember to store leftovers correctly to enjoy later. With lots of options for protein and spice, you can make this salad your own. Dive in and try it! Enjoy your cooking experience and impress yourself with your skills!

Thai Peanut Noodle Salad

A refreshing and flavorful salad featuring rice noodles, fresh vegetables, and a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 ounces rice noodles
  • 1 cup shredded carrots
  • 1 unit red bell pepper, thinly sliced
  • 1 unit cucumber, julienned
  • 1 cup red cabbage, shredded
  • ½ cup fresh cilantro, chopped
  • ¼ cup green onions, sliced
  • ½ cup unsalted peanuts, roughly chopped
  • ¼ cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon garlic, minced
  • as needed water to adjust consistency

Instructions
 

  • Cook the rice noodles according to the package instructions. Once cooked, drain them well and rinse thoroughly under cold water to halt the cooking process and cool them down. Set the noodles aside in a large bowl.
  • In another large mixing bowl, combine the shredded carrots, thinly sliced red bell pepper, julienned cucumber, shredded red cabbage, chopped cilantro, and sliced green onions. Toss these ingredients gently until well combined.
  • In a separate bowl, whisk together all the dressing ingredients: creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic. Gradually add water, a tablespoon at a time, whisking until the dressing reaches your preferred smooth and drizzle-able consistency.
  • Add the cooled rice noodles to the vegetable mixture. Drizzle the peanut dressing over the top, and using tongs or salad forks, toss everything together gently until the noodles and veggies are thoroughly coated in the dressing.
  • Finally, top the salad with the roughly chopped unsalted peanuts to provide a satisfying crunch and extra flavor. Give the salad a final gentle toss.

Notes

Serve in a large, shallow bowl and garnish with extra fresh cilantro and a lime wedge.
Keyword noodles, peanut dressing, salad, vegetarian