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For a tasty Thai peanut noodle salad, you need: - 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cup cucumber, julienned - 1 cup red cabbage, shredded - 1/2 cup green onions, chopped - 1/4 cup cilantro leaves, chopped - 1/2 cup unsalted roasted peanuts, chopped These ingredients add crunch, color, and nutrition. The rice noodles give a nice base. The veggies bring freshness and texture. To make the creamy peanut sauce, gather: - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon sesame oil - 1 tablespoon water (add more for consistency if needed) - 1/2 teaspoon grated ginger - 1 clove of garlic, minced - Red pepper flakes (to taste, optional) This sauce is rich and full of flavor. The peanut butter gives creaminess. Lime juice adds a bright kick, while ginger and garlic enhance the taste. To make your salad pop, consider these garnishes: - Extra chopped peanuts - More cilantro leaves - Lime wedges on the side These garnishes add visual appeal and extra flavor. A squeeze of lime can brighten each bite. Enjoy exploring these tasty options! {{ingredient_image_1}} Start by boiling water in a pot. Add 8 oz of rice noodles to the pot. Cook them as per the package instructions. This usually takes about 5 to 7 minutes. Be sure to stir the noodles often. Once they are soft, drain them in a colander. Rinse them under cold water to stop cooking. This step keeps the noodles firm. Set the noodles aside for later. Grab a medium bowl. Add 1/4 cup of creamy peanut butter to the bowl. Next, pour in 2 tablespoons of soy sauce and 1 tablespoon of lime juice. Add 1 tablespoon of honey or maple syrup for sweetness. Next, include 1 teaspoon of sesame oil, 1 tablespoon of water, 1/2 teaspoon of grated ginger, and 1 clove of minced garlic. Whisk all these ingredients together until the sauce is smooth. If the sauce is too thick, add more water, a teaspoon at a time. You want a nice, creamy texture. In a large mixing bowl, combine the cooked rice noodles with the veggies. Add 1 cup of shredded carrots, 1 thinly sliced red bell pepper, 1 cup of julienned cucumber, and 1 cup of shredded red cabbage. Toss in 1/2 cup of chopped green onions and 1/4 cup of chopped cilantro leaves. Pour the peanut sauce over this colorful mix. Toss everything gently to coat well. Chill the salad in the fridge for about 15 to 20 minutes. This helps the flavors mix together. Before serving, sprinkle 1/2 cup of chopped peanuts on top for a nice crunch. Toss it gently again, and enjoy your fresh, flavorful meal! To get the peanut sauce just right, start with creamy peanut butter. Mix all sauce ingredients in a bowl. If the sauce seems thick, add water one teaspoon at a time. Stir well after each addition. You want a smooth, pourable sauce. This sauce should coat the noodles well without being runny. Fresh herbs can boost the salad's taste. Cilantro adds a bright, fresh note. Add it right before serving for the best flavor. You can also try fresh mint or basil. These herbs can work wonders too. Just chop them finely and mix them in gently. Chilling the salad makes the flavors blend better. After mixing, cover the salad and place it in the fridge. Let it chill for 15 to 20 minutes. This waiting time helps the veggies stay crisp and fresh. You can even prepare it a few hours early for a quick meal. Just sprinkle the peanuts on top right before serving for extra crunch. Pro Tips Fresh Ingredients: Use fresh vegetables and herbs for the best flavor and texture in your salad. Adjusting Spice Level: If you prefer a milder sauce, reduce or omit the red pepper flakes, and taste as you go. Make Ahead: This salad can be made a few hours in advance, just add the peanuts right before serving to keep them crunchy. Experiment with Proteins: Add grilled chicken, shrimp, or tofu to make this salad a complete meal. {{image_2}} You can add protein to your Thai peanut noodle salad for more flavor and nutrition. Tofu is a great choice for a vegan option. Just press and cube it before sautéing until golden. Chicken adds heartiness. Cook it simply with salt and pepper, then slice it. Shrimp gives a nice touch too. Sauté shrimp until pink and tender. Each protein brings its own taste and texture to the dish. Feel free to mix in different vegetables for variety. Broccoli or snap peas add crunch and color. You can use bell peppers in many colors for extra sweetness. Snow peas or bean sprouts will give a fresh snap. Each vegetable can change the taste and feel of your salad, making it fun to experiment. If you need a vegan option, use maple syrup instead of honey in the sauce. For gluten-free, swap soy sauce for tamari. This keeps the same flavors while meeting dietary needs. Always check labels to ensure all ingredients are gluten-free. You get a delicious salad without compromise! To keep your Thai peanut noodle salad fresh, store it in an airtight container. Place the salad in the fridge right after serving. This will help keep the veggies crisp and the noodles tasty. Leftovers can last up to three days. If you notice any moisture, drain it before serving again. I do not recommend freezing this salad. The rice noodles and fresh veggies can become mushy. Instead, store the peanut sauce separately if you have extra. You can freeze the sauce in ice cube trays. This way, you can use it for future meals. When you are ready to eat leftovers, take them out of the fridge. If the salad seems dry, add a splash of water or lime juice to revive it. Toss the salad gently to mix everything. Serve it cold for the best taste. If you want to warm up the peanut sauce, heat it in a small pot over low heat. Stir it until it is smooth and warm. Keep it simple and enjoy! This Thai Peanut Noodle Salad is full of fresh veggies. The carrots, bell pepper, cucumber, and cabbage add vitamins and fiber. Each serving packs a punch of nutrients. The peanuts provide protein and healthy fats. This salad is light yet filling. You’ll feel satisfied without being heavy. It’s a great option for lunch or dinner. Yes, you can use other noodles! Rice noodles work well, but you have options. Try soba noodles for a nutty taste. You could also use whole wheat spaghetti for more fiber. Just cook them to the package's instructions, and you’re good to go. Mix and match for fun flavors and textures! The peanut sauce can last in the fridge for about a week. Store it in an airtight container. If it thickens, just add a little water to thin it out. This sauce is versatile; you can use it for dips or other dishes. Make a double batch and use it all week! This Thai Peanut Noodle Salad is a tasty mix of flavors and textures. You learned about its main ingredients, from the rice noodles to the peanut sauce. We covered easy steps for cooking and making the dish come together. I shared tips to improve the sauce and keep things fresh. You can also explore protein or veggie options to fit your taste. In the end, this salad is fun to make and enjoy. It’s healthy, versatile, and great for any meal. Try it out and have fun!

Thai Peanut Noodle Salad

A refreshing and flavorful salad with rice noodles, fresh vegetables, and a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 whole red bell pepper, thinly sliced
  • 1 cup cucumber, julienned
  • 1 cup red cabbage, shredded
  • 1/2 cup green onions, chopped
  • 1/4 cup cilantro leaves, chopped
  • 1/2 cup unsalted roasted peanuts, chopped
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon water (add more for consistency if needed)
  • 1/2 teaspoon grated ginger
  • 1 clove garlic, minced
  • to taste red pepper flakes (optional)

Instructions
 

  • Begin by cooking the rice noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.
  • In a medium bowl, whisk together all peanut sauce ingredients until smooth and creamy. If the sauce is too thick, add more water, one teaspoon at a time, until the desired consistency is reached.
  • In a large mixing bowl, combine the cooked rice noodles, shredded carrots, sliced red bell pepper, julienned cucumber, shredded red cabbage, chopped green onions, and cilantro leaves.
  • Pour the peanut sauce over the noodle and vegetable mixture. Toss everything together until well combined and evenly coated with the sauce.
  • Chill the salad in the refrigerator for about 15-20 minutes to allow the flavors to meld together.
  • Just before serving, sprinkle the chopped peanuts on top for added crunch. Toss gently once more before serving.

Notes

Serve in a large bowl garnished with extra cilantro and chopped peanuts. Lime wedges can be added for extra zest.
Keyword noodles, peanut sauce, salad, vegetarian