Can I make this salad ahead of time?

Absolutely! This salad is great to prepare ahead of time. Dress the salad right before serving for the freshest taste.

Can I make this salad peanut-free?

Yes. Although this is technically a Thai Peanut Salad, you can still make this recipe peanut-free by omitting the peanuts and switching out the peanut butter from the peanut sauce for any other nut, seed or soy butter.

Can I use any kind of noodles?

The recipe uses rice noodles, however, you can use any type of noodle such as spaghetti, buckwheat noodles or ramen noodles.

Thai Peanut Noodle Salad

Name: Thai Peanut Noodle Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 oz rice noodles; 1 cup shredded carrots; 2 cups shredded purple cabbage; 1 cup shelled edamame, cooked according to package directions; 3 scallions, thinly sliced; 1/4 cup cilantro, chopped; 1/4 cup chopped peanuts (can sub cashews); fresh cilantro, lime and sesame seeds to garnish (optional); Optional: shredded chicken or cubed tofu for extra protein.; 1/4 cup creamy peanut butter; 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons lime juice; 1 tablespoons honey or maple syrup; 1 tablespoon sesame oil; 1 garlic clove, minced; 1 teaspoon grated fresh ginger; 2-3 tablespoons warm water, to thin if necessary

Description

This Thai Noodle Salad is fresh and crisp and comes together in under 30 minutes!

Ingredients

Units Scale

Salad

8 oz rice noodles
1 cup shredded carrots
2 cups shredded purple cabbage
1 cup shelled edamame, cooked according to package directions
3 scallions, thinly sliced
1/4 cup cilantro, chopped
1/4 cup chopped peanuts (can sub cashews)
fresh cilantro, lime and sesame seeds to garnish (optional)
Optional: shredded chicken or cubed tofu for extra protein.

Peanut Dressing

1/4 cup creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons lime juice
1 tablespoons honey or maple syrup
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon grated fresh ginger
2–3 tablespoons warm water, to thin if necessary

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Instructions

Prepare Rice Noodles: Cook the rice noodles according to the package instructions. Set aside.
Make the Thai Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic and grated ginger, until smooth. If the dressing is too thick, add warm water, one tablespoon at a time, until desired consistency is reached. Set aside.
Assemble the Salad: In a large mixing bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, shelled edamame, chopped peanuts, and sliced scallions. Pour half the prepared Thai peanut dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing. Taste and add more dressing as desired. (I like to keep some set aside to add on top.) You can optionally top this salad with some shredded chicken or tofu for extra protein!

Notes

Store leftovers in the fridge for up to 3 days. This salad stays best when the salad and dressing are stored separately.

Add any other vegetables or protein you love.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 359
Sugar: 5g
Fat: 16g
Carbohydrates: 42g
Fiber: 6g
Protein: 13g