Description
A vibrant and flavorful salad with creamy peanut dressing, crunchy veggies, and noodles. This Thai Peanut Noodle Salad is light, fresh, and customizable with options for protein, making it perfect for lunch, dinner, or as a side dish for BBQs.
Ingredients
Units
Scale
- 8 oz rice noodles (or any noodles you prefer)
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 large carrot, julienned
- 1/2 cucumber, julienned
- 1 bell pepper, julienned
- Fresh cilantro (optional)
- 1/2 tsp chili flakes (optional)
Instructions
- Cook the Noodles: Cook noodles according to package instructions (for rice noodles, soak in warm water for 5 minutes). Drain and rinse with cold water to cool and prevent sticking.
- Prepare the Veggies: Slice the carrot, cucumber, and bell pepper into thin matchsticks or julienne strips. Optionally chop cilantro.
- Make the Peanut Dressing: Whisk together peanut butter, soy sauce, lime juice, honey, garlic, and ginger. Add chili flakes for heat if desired. Thin with warm water to reach desired dressing consistency.
- Toss the Salad: In a large bowl, toss cooled noodles with the peanut dressing. Add veggies and gently mix.
- Serve and Garnish: Garnish with fresh cilantro, extra chili flakes, and/or chopped peanuts. Serve immediately or refrigerate for later.
Notes
- Customizing Heat: Add more chili flakes or fresh chili for additional spiciness.
- Meal Prep: The dressing and noodles can be prepared in advance, just toss with veggies when ready to serve.
- Substitutes: Swap rice noodles for soba, ramen, or spaghetti. Consider adding grilled chicken, shrimp, or tofu for protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg