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- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - ½ cup green onions, chopped - 1 cup cooked and shredded chicken (or tofu for a vegetarian option) - ¼ cup chopped fresh cilantro - ½ cup roasted peanuts, roughly chopped For this salad, the rice noodles are the base. They soak up the dressing well. Fresh vegetables add color, crunch, and nutrition. You can use chicken or tofu for protein. Garnishes like cilantro and peanuts give extra flavor and texture. - 3 tablespoons peanut butter - 2 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or agave syrup - 1 tablespoon sesame oil - 1 teaspoon grated fresh ginger - 1 garlic clove, minced - Water to thin (as necessary) The peanut dressing makes the salad special. Peanut butter adds creaminess. Soy sauce gives a salty kick. Lime juice brings brightness. You can adjust the thickness with water. Sweeteners like honey balance the flavors. Ginger and garlic add depth, making every bite tasty. {{ingredient_image_1}} Start by boiling a pot of water. Once it boils, add the rice noodles. Cook them for about 4 to 5 minutes. They should become soft but not mushy. After cooking, drain the noodles and rinse them under cold water. This stops the cooking and cools them down. Set the noodles aside while you prepare the rest of the salad. In a small bowl, mix together the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and minced garlic. Whisk these ingredients until they blend well. If the dressing seems too thick, add water. Use one tablespoon at a time until it reaches the right consistency. You want it smooth but not runny. In a large bowl, combine the cooled noodles with the shredded carrots, sliced bell pepper, julienned cucumber, shredded cabbage, and chopped green onions. If you are adding protein, mix in the shredded chicken or tofu. This mix of colors and textures makes the salad fun. Now, pour the peanut dressing over your noodle and veggie mix. Use tongs or your hands to toss everything together. Make sure all the noodles and veggies get coated. For the final touch, gently fold in the chopped cilantro and roasted peanuts. These add a nice crunch and fresh flavor. Let the salad chill in the fridge for at least 30 minutes. This helps all the flavors blend together nicely before serving. To make the perfect peanut dressing, aim for a smooth and creamy texture. Start with three tablespoons of peanut butter. Add soy sauce, lime juice, honey, sesame oil, ginger, and garlic. Mix these ingredients well in a bowl. If your dressing is too thick, add water. Add a tablespoon at a time until it reaches the right thickness. You can switch up flavors by changing ingredients. Try almond butter instead of peanut butter for a new twist. You can also use rice vinegar instead of lime juice. These small changes can create a unique taste! When serving your Thai peanut noodle salad, use a large, colorful bowl. This makes the dish pop! Top it with extra cilantro and crushed peanuts for added texture. Lime wedges on the side are great too. They add a fresh, zesty touch. Arrange the salad so that all colors show. Layer your ingredients for a beautiful look. A well-presented salad makes your meal even more enjoyable! If you need to change the number of servings, it's easy! To scale up, just double the ingredients. For fewer servings, cut the amounts in half. This way, you can serve just the right amount. For individual servings, put salad in small bowls. This makes it easy for guests to enjoy. Plus, each person can have their own portion. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also add vibrant colors to your salad. Always opt for organic and seasonal produce when possible. Customize Your Protein: Feel free to switch up the protein in this salad. Shrimp, tofu, or even chickpeas work wonderfully, making this dish versatile for any dietary preference. Adjusting Dressing Consistency: If your peanut dressing is too thick, add water gradually until you reach your desired consistency. This ensures a perfect coating on your noodles and veggies. Chill for Flavor: Allowing the salad to chill for at least 30 minutes before serving lets the flavors meld beautifully, resulting in a more delicious dish. {{image_2}} You can easily make this salad vegetarian or vegan. Instead of chicken, use tofu. Tofu adds great texture and absorbs flavors well. Press the tofu to remove extra water. Then, cut it into cubes and sauté until golden. For sweeteners, swap honey with agave syrup to keep it vegan. Both options work great and taste fantastic. Feel free to get creative with your veggies. Instead of red bell pepper, try yellow or orange for a sweeter taste. You can add snap peas or broccoli for a crunch. If you like heat, toss in some sliced jalapeños. Explore different herbs too. Basil or mint can add a fresh twist. Mix and match to find your favorite flavors! This Thai peanut noodle salad pairs well with many dishes. Serve it as a side to grilled chicken or shrimp. You can also enjoy it with a light soup for a complete meal. Add a side of spring rolls for a fun, Asian-inspired feast. If you want a heartier meal, serve it with rice or quinoa. To keep your Thai Peanut Noodle Salad fresh, store it in the fridge. Use an airtight container. This helps keep the flavors strong and the veggies crisp. Make sure to cool the salad first before placing it in the fridge. It’s best to eat leftovers within three days for the best taste. If you want to reheat the noodles, do it gently. You can use a microwave or a skillet. For the microwave, heat it in short bursts to avoid overcooking. If using a skillet, add a bit of water to keep the noodles moist. Toss gently to avoid breaking them. It’s not always needed to reheat the salad, but if you do, keep the dressing separate until you're ready to eat. Your Thai Peanut Noodle Salad lasts about three days in the fridge. Look for a change in color or smell as signs it has gone bad. If it looks slimy or has an off smell, it’s best to toss it. Enjoy it while it’s fresh for the best flavor and crunch! Yes, you can make this salad ahead of time. It tastes great when chilled. Prep the salad up to one day in advance. Cook the noodles and mix in the veggies. Keep the dressing separate until serving. This keeps the salad crisp. Just toss everything together before you eat. You can add many proteins to this salad. Cooked shrimp is a tasty choice. Grilled chicken works well too. For a vegetarian option, try tofu. You can even use chickpeas for a protein boost. All options add flavor and texture. Yes, this salad can be gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce. Make sure the rice noodles are gluten-free too. Many brands offer gluten-free options. This way, everyone can enjoy the salad. Thai peanut noodle salad is fresh, tasty, and easy to make. You blend rice noodles, vibrant veggies, and your choice of protein, then dress it with a rich peanut sauce. Remember, you can tweak ingredients to suit your taste and dietary needs. Finally, store your leftovers correctly for the best flavor. Enjoy creating this versatile dish, and don't hesitate to experiment with variations. With a little practice, you'll elevate your cooking skills and impress your loved ones with delightful meals.

Thai Peanut Noodle Salad

A refreshing and flavorful salad with rice noodles, fresh vegetables, and a creamy peanut dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 whole red bell pepper, thinly sliced
  • 1 whole cucumber, julienned
  • 1 cup red cabbage, shredded
  • ½ cup green onions, chopped
  • 1 cup cooked and shredded chicken or tofu
  • ¼ cup chopped fresh cilantro
  • ½ cup roasted peanuts, roughly chopped
  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • as necessary water to thin dressing

Instructions
 

  • Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-5 minutes. Drain, rinse under cold water, and set aside.
  • In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey or agave, sesame oil, ginger, and garlic. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency.
  • In a large bowl, combine the cooked noodles, shredded carrots, sliced bell pepper, julienned cucumber, shredded cabbage, and chopped green onions. Add in the shredded chicken or tofu.
  • Pour the peanut dressing over the noodle and vegetable mixture. Using tongs or your hands, toss everything together until well coated in the dressing.
  • Gently fold in the chopped cilantro and roasted peanuts for added crunch.
  • For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Keyword noodles, peanut dressing, salad, vegetarian