Thai Noodle Salad
This vibrant Thai noodle salad is my go-to for a quick, fresh meal. Loaded with crisp veggies, rice noodles, and a zesty peanut-lime dressing, it’s ready in 30 minutes and packed with flavor.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course, Salad
- Method: No-Cook / Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
8 oz dried flat rice noodles
1 large red bell pepper, thinly sliced
2 medium carrots, julienned
1 small cucumber, sliced
1 cup shredded purple cabbage
1 cup cilantro, chopped
1/2 cup roasted peanuts, chopped
2 green onions, sliced
1/3 cup creamy peanut butter
1/4 cup fresh lime juice
3 tbsp soy sauce (or tamari)
2 tbsp maple syrup
2 tbsp neutral oil
1-2 tbsp water
1 tbsp fresh ginger, grated
1 clove garlic, minced
Instructions
Prepare rice noodles according to package directions. Drain, rinse with cool water, and set aside.
In a bowl or blender, combine all dressing ingredients (peanut butter through garlic). Whisk or blend until smooth, adding water as needed to reach a pourable consistency.
In a large bowl, combine the sliced bell pepper, carrots, cucumber, and purple cabbage.
Add the cooled noodles to the bowl with the vegetables.
Pour most of the dressing over the noodle mixture and toss gently to coat everything evenly.
Transfer the salad to a serving platter or bowls. Garnish with chopped peanuts, green onions, and remaining cilantro. Serve with extra dressing on the side.
Notes
For best texture, assemble the salad just before serving. Store leftovers in an airtight container in the fridge for up to 2 days. The dressing will thicken when chilled; thin it with a little water or lime juice if needed. For a nut-free version, substitute sunflower seed butter for the peanut butter.
Find it online: https://www.cookingbyness.blog/thai-noodle-salad/