Description
Thai Peanut Noodle Salad is a vibrant, fresh dish combining chewy rice noodles and crisp vegetables tossed in a creamy, flavorful peanut sauce (natural). Ready in under 30 minutes, this salad offers a balanced texture of crunchy veggies and luscious sauce (natural) perfect for quick meals or refreshing sides. Easily customizable with different proteins and veggies, it holds well for meal prep and delivers an exciting taste experience in every bite.
Ingredients
Scale
Noodles
- 200g rice noodles
Vegetables
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 green onions, sliced
Peanut Sauce (natural)
- 1/3 cup natural peanut butter (natural)
- 2 tablespoons soy sauce (natural), gluten-free
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- Water, as needed for sauce consistency
Instructions
- Cook the noodles: Bring a large pot of water to a boil and cook the rice noodles according to package instructions until tender but still slightly firm. Drain and rinse under cold water to stop cooking, then set aside to cool completely.
- Prepare the peanut sauce (natural): In a bowl, whisk together peanut butter (natural), soy sauce (natural), vegetarian Worcestershire sauce (natural), fresh lime juice, grated ginger, minced garlic, and crushed red pepper flakes until smooth and creamy. Add water gradually to achieve your desired sauce consistency rich but pourable.
- Chop and prep veggies: While the noodles cool, shred carrots, thinly slice red bell pepper and cucumber, chop cilantro, and slice green onions. Keeping veggies fresh and crisp heightens the texture contrast.
- Assemble the salad: In a large mixing bowl, combine the cooled noodles and chopped veggies. Pour over the peanut sauce (natural) and toss gently but thoroughly to coat everything evenly. Taste and adjust the seasoning if needed.
- Chill and serve: For best flavor, let the salad chill in the fridge for at least 30 minutes before serving to allow the sauce (natural) to meld with the noodles and veggies beautifully.
Notes
- Rinse noodles with cold water after cooking to prevent sticking and maintain firmness.
- Adjust sauce thickness by adding water slowly for a creamy yet pourable texture.
- Prep all veggies and peanut sauce (natural) before cooking noodles to streamline assembly.
- Use fresh herbs like cilantro and green onions for authentic flavor.
- Taste and adjust spice or acidity as you go for a personalized salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Thai peanut noodle salad, gluten free, peanut sauce (natural), fresh veggies, quick salad, plant-based
