Delight in this quick easy Thai peanut noodle salad recipe perfect for a fresh meal Try this flavorful dish for a healthy twist 155 chars
Ingredients
Scale
8 oz of rice noodles
1 cup of shredded carrots
1 bell pepper, sliced
1 cucumber, julienned
1 cup of red cabbage, shredded
1/2 cup of fresh cilantro, chopped
1/4 cup of unsalted peanuts, chopped
1/3 cup of peanut butter
2 tablespoons of soy sauce
1 tablespoon of honey or maple syrup
1 tablespoon of rice vinegar
1 tablespoon of sesame oil
1–2 tablespoons of warm water
Instructions
Cook the noodles: Bring a pot of water to a boil, add the rice noodles, and cook according to package instructions, usually about 4–6 minutes. Stir occasionally to prevent sticking. Once cooked, drain them and rinse under cold water to stop the cooking process. Set aside.
Make the peanut sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Add warm water a little at a time until you reach your desired consistency. It should be creamy but pourable. Taste and adjust the seasoning if needed—maybe a bit more honey or soy sauce.
Prep your veggies: While the noodles are cooking, chop and prep your shredded carrots, bell pepper, cucumber, red cabbage, and cilantro. Make sure everything is bite-sized and ready to toss in!
Combine everything: In a large bowl, combine the cooled noodles, veggies, chopped cilantro, and half of the peanuts. Drizzle the peanut sauce over the top, and gently toss to combine. Be careful not to overmix, as you want the ingredients to stay intact!
Garnish: Garnish with the remaining chopped peanuts and a sprinkle of cilantro for that beautiful fresh finish.
Serve and Enjoy: Dive right in! This dish can be enjoyed immediately, or you can let it sit in the fridge for a bit to let the flavors meld.
Notes
A vibrant and delicious Thai Peanut Noodle Salad featuring a creamy peanut sauce, fresh veggies, and chewy noodles, perfect for a quick meal or gathering with friends.
