Thai Peanut Noodle Salad
A vibrant and flavorful Thai-inspired noodle salad with crunchy vegetables and a creamy peanut dressing, perfect for a quick, satisfying meal.
Ingredients
Noodles and Vegetables
- 8 oz rice noodles
- 1 cup shredded carrots
- 2 cups shredded purple cabbage
- 1 cup shelled edamame, cooked according to package directions
- 3 scallions scallions, thinly sliced
- 0.25 cup chopped cilantro
- 0.25 cup chopped peanuts (can sub cashews)
- 0.25 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari gluten-free option
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons warm water to thin dressing if necessary
Instructions
- Cook the rice noodles according to package instructions; set aside.
- Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger until smooth. Add warm water to reach desired consistency.
- Combine cooked noodles, shredded carrots, cabbage, edamame, peanuts, and scallions in a large bowl. Toss with half the dressing, then add more as desired.
Notes
Feel free to add shredded chicken or tofu for extra protein.