Thai Peanut Noodle Salad

$- 8 oz rice noodles - 1 red bell pepper, thinly sliced - 1 cup cucumber, julienned - 1 cup shredded carrots - 1/2 cup red cabbage, thinly sliced - 1/4 cup green onions, chopped - 1/4 cup fresh cilantro, chopped In this salad, rice noodles act as the base. They soak up the flavors well. Fresh vegetables add crunch and color. The red bell pepper brings sweetness. Cucumbers give a refreshing bite. Carrots and red cabbage add vibrant color. Green onions and cilantro give fresh notes. - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon honey (or maple syrup for vegan) - 1 tablespoon lime juice - 1 teaspoon grated ginger - 1 clove garlic, minced - Water (to thin the sauce) The peanut sauce makes this dish shine. Creamy peanut butter provides richness. Soy sauce adds saltiness, while sesame oil gives a nutty taste. Honey or maple syrup adds sweetness. Lime juice brightens the flavor. Ginger and garlic add depth and warmth. You can adjust the sauce thickness with water. - 1/4 cup peanuts, chopped (for garnish) - Fresh cilantro Garnishes elevate this salad. Chopped peanuts add crunch. Fresh cilantro enhances the flavor. You can sprinkle these on top for a beautiful finish. For the full recipe, check out the instructions above. Enjoy your tasty and nourishing Thai Peanut Noodle Salad! 1. Preparing the noodles: Start by bringing a pot of water to a boil. Add 8 oz of rice noodles and cook per the package instructions. Usually, this takes about 4 to 6 minutes. Stir occasionally to keep them from sticking. 2. Cooling and rinsing: Once cooked, drain the noodles in a colander. Rinse them under cold water to stop the cooking. This helps keep the noodles firm and chewy. 1. Combining fresh ingredients: In a large bowl, add your fresh veggies: slice 1 red bell pepper, julienne 1 cup of cucumber, shred 1 cup of carrots, and thinly slice 1/2 cup of red cabbage. Then, chop 1/4 cup of green onions and 1/4 cup of fresh cilantro. 2. Preparing for the sauce: Mix all the chopped vegetables together well. This colorful base will give your salad a fresh crunch. 1. Whisking the sauce ingredients: In a separate bowl, combine 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of honey (or maple syrup), 1 tablespoon of lime juice, 1 teaspoon of grated ginger, and 1 clove of minced garlic. 2. Adjusting the consistency: Whisk until smooth. If the sauce is too thick, add water a tablespoon at a time until you reach your preferred thickness. 1. Coating the vegetables and noodles: Pour the peanut sauce over the bowl of vegetables. Toss to coat all the veggies with the sauce. 2. Final touches before serving: Add your cooled rice noodles to the salad. Toss gently to combine everything. Serve in a large bowl or individual bowls, and sprinkle 1/4 cup of chopped peanuts on top for a satisfying crunch. For the full recipe, refer to the ingredients and instructions provided earlier! Enjoy your tasty and nourishing Thai Peanut Noodle Salad! - How to achieve the perfect noodle texture: Cook rice noodles until just tender. Drain and rinse them in cold water. This stops the cooking and keeps them from getting mushy. Avoid overcooking, as they can turn sticky and clump together. - Tips for freshness of vegetables: Use fresh, crisp veggies for the best flavor and crunch. Slice bell peppers, cucumbers, and carrots just before serving. This keeps them vibrant and full of nutrients. Store any leftovers in an airtight container to keep them fresh longer. - Ideal serving methods: Serve the Thai peanut noodle salad in a large bowl. This makes it easy for everyone to help themselves. You can also use individual bowls for a more personal touch. A sprinkle of chopped peanuts on top adds a nice crunch. - Pairing with proteins: To make this salad a full meal, add proteins like grilled chicken, shrimp, or tofu. These options boost the nutrition and make the dish even more filling. Grilled salmon also works well and adds a rich flavor. - Preparing ingredients in advance: Chop veggies and make the peanut sauce a day ahead. Keep each component separate until you're ready to eat. This helps maintain the freshness of the salad. - Storage tips for best results: Store the salad in the fridge for up to two days. Keep the dressing in a separate jar. This prevents the noodles and veggies from getting soggy. When ready to serve, toss everything together for a fresh taste. {{image_2}} You can make your Thai Peanut Noodle Salad even better by adding protein. Chicken, tofu, or shrimp all work great. If you want a meat option, grilled chicken adds nice flavor. For a plant-based choice, tofu gives a good texture and absorbs the sauce well. Shrimp cooks fast and adds a lovely seafood touch. You can also adjust for dietary needs. If you want it vegan, just stick with tofu. Want to spice it up? Add chili paste or sriracha for heat. A little goes a long way! You can also try different sauces to change the taste. For a sweeter kick, use teriyaki sauce. For a tangy twist, swap in a lemon-garlic dressing. Each option gives your salad a unique flavor profile. Using local and seasonal veggies can elevate your salad. You could add snap peas in spring or roasted butternut squash in fall. This keeps your dish fresh and exciting. Feel free to swap any ingredients based on what you find at your market. If cucumbers are out of season, try using radishes for crunch instead. Your creativity can lead to delightful new flavors. To keep your Thai Peanut Noodle Salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps the flavors intact. I suggest using glass containers for better preservation. They are durable and easy to clean. When stored properly, the salad lasts about 3 to 5 days in the fridge. Check for signs of spoilage, like a sour smell or slimy texture. If you notice any changes, it's best to throw it away. You can enjoy the salad cold, but if you prefer warm noodles, gently reheat it. Use a microwave or a pan on low heat. Add a splash of water to keep it moist. This salad pairs well with grilled chicken or shrimp for a complete meal. I love using rice noodles for this salad. They have a great texture and soak up flavors well. You can find them in many stores. Look for wide rice noodles or vermicelli. They cook quickly and are gluten-free. Just remember to rinse them under cold water after cooking. This stops the cooking process and keeps them firm. Yes, you can make the peanut sauce ahead of time. It stores well in the fridge. Just mix the peanut butter, soy sauce, sesame oil, honey, lime juice, ginger, and garlic as listed in the recipe. Place it in an airtight container. When you need it, just give it a good stir. If the sauce is too thick, add water to thin it out a bit. Absolutely! This salad is perfect for meal prep. You can store it in the fridge for a few days. Just keep the noodles and veggies separate from the sauce until you’re ready to eat. This keeps everything fresh and crunchy. When you’re ready, mix it all together. Enjoy a tasty meal anytime! This blog post covered how to make a delicious rice noodle salad. We explored key ingredients, from rice noodles and fresh veggies to creamy peanut sauce. I shared tips for preparing, storing, and enjoying your salad. Remember, you can customize it with proteins or spices for extra flavor. This dish is not only tasty but also easy to prep ahead. Enjoy your cooking journey and make this salad a staple in your meals!$

Looking for a refreshing dish? Try this delicious Thai Peanut Noodle Salad! Packed with colorful veggies and tossed in a creamy peanut sauce, it's perfect for any occasion. This quick recipe takes only 15 minutes to prep and is great for meal prep or a light dinner. Dive into the flavors of rice noodles, bell pepper, and crunchy peanuts.

Print Recipe Pin Recipe

Ingredients

8 oz rice noodles

1 red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup shredded carrots

1/2 cup red cabbage, thinly sliced

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup peanuts, chopped (for garnish)

For the Peanut Sauce:

1/4 cup creamy peanut butter

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon honey (or maple syrup for vegan)

1 tablespoon lime juice

1 teaspoon grated ginger

1 clove garlic, minced

Water (to thin the sauce)

Instructions

Cook the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

In a large bowl, combine the sliced red bell pepper, cucumber, shredded carrots, red cabbage, green onions, and cilantro.

In a separate bowl, whisk together the peanut butter, soy sauce, sesame oil, honey, lime juice, grated ginger, and minced garlic until smooth. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.

Pour the peanut sauce over the vegetable mixture and toss until everything is well coated.

Add the cooked rice noodles to the salad and toss gently to combine all ingredients together.

Transfer the salad to a serving platter or individual bowls and sprinkle chopped peanuts on top for added crunch.

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

- Presentation Tips: For an appealing look, serve the salad in a large, shallow bowl, and place extra lime wedges on the side for a splash of color and freshness.