Description
Dive into summer’s coolest “thai peanut noodle salad” with zesty Southeast Asian flavors dancing through crisp vegetables and silky rice noodles. Fresh herbs and crunchy peanuts complete this refreshing dish you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 8 ounces (227 grams) rice noodles
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
Garnish Ingredients:
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup crushed peanuts
- 1 tablespoon sesame seeds
Sauce Ingredients:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 juice of lime
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- 23 tablespoons water
Instructions
- Prepare a generously sized pot of water, bringing it to a rolling boil, then delicately submerge the noodles, allowing them to cook until they reach a perfect al dente texture as specified on the packaging.
- Immediately strain the noodles through a colander, then shower them with cold water, ensuring each strand remains separate and prevents clumping during the cooling process.
- Gently toss the cooled noodles, ensuring they’re well-separated and ready to absorb the vibrant Thai-inspired dressing.
- Create a luscious peanut sauce by whisking together creamy peanut butter, zesty lime juice, tangy rice vinegar, aromatic sesame oil, and a splash of soy sauce until smooth and well-integrated.
- Introduce minced garlic and grated ginger to the sauce, adding layers of complex flavor and subtle heat.
- Drizzle honey or agave syrup into the mixture, balancing the savory elements with a gentle sweetness.
- Fold the silky sauce into the noodles, ensuring each strand is thoroughly coated with the rich, fragrant dressing.
- Incorporate crisp julienned vegetables like colorful bell peppers, crunchy carrots, and thinly sliced green onions for textural contrast.
- Sprinkle toasted sesame seeds and chopped cilantro over the salad for an authentic Thai-inspired garnish.
- Chill the salad for 30 minutes to allow flavors to meld and intensify before serving.
Notes
- Rinse noodles thoroughly under cold running water to stop cooking process and remove excess starch, ensuring a perfect texture for your salad.
- For gluten-free option, swap traditional wheat noodles with rice noodles or zucchini noodles to accommodate dietary restrictions.
- Chill noodles completely before mixing with sauce to prevent soggy consistency and help dressing cling better to noodle strands.
- Toast peanuts briefly in a dry skillet to enhance their nutty flavor and add a delightful crunch to the final dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg