Thai Peanut Noodle Salad

$- 8 oz rice noodles (preferably thin vermicelli) - 1 medium red bell pepper - 1 cup cucumber - 1 cup shredded carrots - 1/2 cup red cabbage - 1/4 cup green onions - 1/4 cup fresh cilantro - 1/4 cup peanuts - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon honey (or maple syrup) - 1 tablespoon lime juice - 1 teaspoon grated ginger - 1 clove garlic - Water To make Thai Peanut Noodle Salad, gather fresh and vibrant ingredients. Start with rice noodles. I prefer thin vermicelli for this dish. They soak up flavors well and provide a nice texture. Next, grab a medium red bell pepper. Slice it into matchsticks for a crisp bite. Add a cup of julienned cucumber. This cools the salad and adds crunch. One cup of shredded carrots brings sweetness. A half-cup of finely sliced red cabbage adds color and depth. For a burst of flavor, chop a quarter cup of green onions and a quarter cup of fresh cilantro. Don’t forget the peanuts! A quarter cup of coarsely chopped peanuts gives the salad a satisfying crunch. Now, let's talk about the peanut sauce. Start with a quarter cup of creamy peanut butter. It serves as the base and adds richness. Add two tablespoons of soy sauce for saltiness. Two tablespoons of sesame oil give it a lovely depth. For sweetness, use one tablespoon of honey or maple syrup. I love the zing from one tablespoon of freshly squeezed lime juice. To finish, add one teaspoon of grated ginger and one clove of minced garlic. Mix in water as needed to reach your desired sauce thickness. This combination of ingredients creates a fresh, colorful, and flavorful dish. You can find the complete instructions in the Full Recipe. - Cook the rice noodles according to package instructions. - Rinse noodles under cold water. Cooking rice noodles is easy. You will usually boil them for about 4 to 5 minutes. Be sure to keep an eye on them. Once cooked, drain and rinse them under cold water. This stops the cooking and keeps them from sticking together. Set the noodles aside in a colander while you prepare the other ingredients. - Slice the red bell pepper into matchsticks. - Julienne the cucumber using a mandoline. - Shred the carrots and finely slice the red cabbage. Now, let’s bring in those colorful vegetables. First, take your red bell pepper and slice it into thin matchsticks. This will give your salad a nice crunch. Next, grab a mandoline to julienne the cucumber. This tool makes even cuts, keeping everything neat. For the carrots and red cabbage, shred and slice them finely. This adds texture and makes your salad look vibrant. - Whisk together peanut butter, soy sauce, sesame oil, honey, lime juice, ginger, and garlic. - Adjust thickness with water. The peanut sauce is the star here. In a small bowl, add creamy peanut butter, soy sauce, sesame oil, honey, lime juice, grated ginger, and minced garlic. Whisk these ingredients together until smooth. If the sauce is too thick, add water a little at a time until you get the right consistency. This sauce will tie all the flavors together. - Toss mixed vegetables with peanut sauce. - Fold in cooked rice noodles. In a large bowl, take your mixed vegetables and pour the peanut sauce over them. Toss everything together so the veggies are well coated. Next, gently fold in the cooked rice noodles. Be careful not to break the noodles while mixing. You want everything to blend nicely. - Transfer salad to serving platter. - Garnish with chopped peanuts and cilantro. Finally, it’s time to serve. Transfer your beautiful salad to a serving platter or individual bowls. For a tasty crunch, top with chopped peanuts and a sprinkle of fresh cilantro. This will add a pop of color and flavor. Enjoy your Thai Peanut Noodle Salad, a fresh and tasty dish! For the complete recipe, check out the Full Recipe. - Rinse noodles thoroughly to prevent sticking. - Taste and adjust peanut sauce for preferred flavor intensity. When cooking rice noodles, I always rinse them well. This step helps keep them from clumping together. You want each noodle to be separate and easy to eat. After cooking, just drain and rinse under cold water. For the peanut sauce, start with the basic recipe. Then, taste it. You might want a little more lime juice or honey to balance the flavors. Adjusting the sauce makes it perfect for your taste. - Add protein options like chicken, shrimp, or tofu. - Adjust veggies based on seasonal availability. You can make this dish your own! If you like protein, add grilled chicken or shrimp. Tofu is a great choice for a vegetarian option. It soaks up flavors well. For veggies, use what’s fresh at the market. Bell peppers, carrots, and cucumbers are great, but feel free to swap in your favorites. Broccoli or snap peas can add a nice crunch too. - Use a wide, shallow bowl for a beautiful display. - Serve with lime wedges on the side. Presentation matters! Serve your salad in a wide, shallow bowl. This way, all the colors pop and look inviting. Don't forget lime wedges! They add a lovely touch and let guests add their own zesty flavor. This little extra makes the dish even more special. For the full recipe, check the previous section. Enjoy your cooking! {{image_4}} You can easily make this dish vegan. Simply swap honey for maple syrup. This gives the salad a sweet touch without using animal products. Also, check your soy sauce. Make sure it is labeled as vegan to keep your meal plant-based. For those avoiding gluten, select gluten-free noodles. They work well in this dish and still taste great. Use tamari instead of soy sauce. Tamari is a gluten-free alternative that adds a similar flavor. If you like heat, spice up your peanut sauce. Add chili paste or sriracha for extra kick. You can also toss in sliced jalapeños right into the salad. This adds a fresh and zesty flavor that many will love. - Store leftovers in an airtight container. - Keep salad and dressing separate for best freshness. When you make Thai Peanut Noodle Salad, you want to enjoy it at its best. Storing it right helps maintain its crispness and flavor. Use a clean, airtight container to keep everything fresh. If you mix the dressing with the salad, it may get soggy. To prevent this, store the dressing in a separate container. This way, you can add it just before serving. - Not recommended for freezing; noodles may become mushy. - Best consumed fresh within 2-3 days. I don't recommend freezing this salad. The rice noodles can lose their great texture when thawed. They become mushy and less pleasant to eat. Instead, enjoy your salad fresh within 2-3 days. This way, you can savor all the bright vegetables and creamy peanut sauce. When you prepare it fresh, you get the best taste and crunch. For the full recipe, refer back to the main section. - Follow the detailed instructions listed above. - Yes, but keep dressing separate until serving. - Try cashews, almonds, or sunflower seeds as alternatives. They add crunch and flavor. - Store in the fridge for up to a week; stir before using. - Yes, it’s rich in vegetables and can be customized to be low-calorie. You can add more greens or swap noodles for zucchini noodles. This salad is a great way to eat colorful veggies. This blog post has shared a simple recipe for Thai peanut noodle salad. We covered the main ingredients, from rice noodles to fresh veggies, and the creamy peanut sauce. You learned step-by-step instructions for cooking, mixing, and serving. Tips for customization and storage help you get the best from your meal. In the end, this dish is flexible, healthy, and sure to please anyone. Enjoy creating your own version!$

Looking for a fresh and vibrant meal? Try this delicious Thai Peanut Noodle Salad! It's packed with colorful veggies and tossed in a creamy peanut sauce that's easy to make. Perfect for lunch or dinner, this recipe is not only nutritious but bursting with flavor. Ready in just 40 minutes, it’s a great dish for those busy days. Click through to discover the step-by-step recipe and impress your family with this delightful salad!

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Ingredients

8 oz rice noodles (preferably thin vermicelli)

1 medium red bell pepper, thinly sliced into matchsticks

1 cup cucumber, julienned (use a mandoline for even cuts)

1 cup shredded carrots (fresh or pre-packaged)

1/2 cup red cabbage, finely sliced

1/4 cup green onions, chopped (both green and white parts)

1/4 cup fresh cilantro, roughly chopped

1/4 cup peanuts, coarsely chopped (for garnish)

For the Peanut Sauce:

1/4 cup creamy peanut butter (natural style recommended)

2 tablespoons soy sauce (low-sodium works well)

2 tablespoons sesame oil (to add depth of flavor)

1 tablespoon honey (or maple syrup for a vegan alternative)

1 tablespoon freshly squeezed lime juice

1 teaspoon freshly grated ginger (or more to taste)

1 clove garlic, minced (or a pinch of garlic powder)

Water (for thinning the sauce as needed)

Instructions

Prepare the Noodles: Cook the rice noodles according to the package instructions, usually around 4-5 minutes. Drain and rinse them under cold water to stop the cooking process and prevent sticking. Set aside in a colander.

Mix the Vegetables: In a large mixing bowl, add the sliced red bell pepper, julienned cucumber, shredded carrots, sliced red cabbage, chopped green onions, and fresh cilantro. Gently toss to combine, ensuring an even distribution of the vibrant colors.

Make the Peanut Sauce: In a separate small bowl, add the creamy peanut butter, soy sauce, sesame oil, honey (or maple syrup), lime juice, grated ginger, and minced garlic. Whisk together until the mixture is smooth and creamy. If the sauce appears too thick, gradually stir in water one tablespoon at a time until you achieve your desired consistency.

Combine Everything: Pour the luscious peanut sauce over the vegetable mixture in the large bowl. Toss thoroughly to ensure that all the vegetables are well coated with the sauce.

Incorporate the Noodles: Gently fold the cooked rice noodles into the salad, mixing carefully to avoid breaking the noodles. Ensure all elements are evenly blended.

Serve the Salad: Transfer the salad to a beautiful serving platter or distribute it into individual bowls. Top with the chopped peanuts for a satisfying crunch and garnish with additional cilantro leaves if desired.

Prep Time: 15 min | Total Time: 40 min | Servings: 4

- Presentation Tips: Serve the salad in a wide, shallow bowl to showcase the colorful ingredients. Add lime wedges on the side for a pop of color and a zesty hint of freshness that guests can squeeze over their salads.