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To make a delicious Thai peanut noodle salad, you need some key ingredients. Here’s what you will need: - 8 oz rice noodles - 1 cup shredded red cabbage - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1/2 cup fresh cilantro, chopped - 1/4 cup green onions, thinly sliced - 1/2 cup unsalted peanuts, roughly chopped - 1 tablespoon sesame oil These ingredients bring bright colors and crisp textures to your salad. The veggies add crunch, while the noodles give it a hearty feel. The peanut sauce is the star of this dish. Here’s what you need to create it: - 1/2 cup creamy peanut butter - 2 tablespoons soy sauce - 2 tablespoons maple syrup - 1 tablespoon lime juice - 1 tablespoon sesame oil - 1 teaspoon freshly grated ginger - 1 teaspoon sriracha (adjust to taste) - 2-3 tablespoons water (to thin if necessary) This sauce is rich and creamy with a hint of sweetness and spice. It ties all the ingredients together. Garnishes add a nice touch to your salad. Here are a few you might like: - Chopped peanuts for crunch - Fresh cilantro for extra flavor - A drizzle of sesame oil for richness Using these garnishes enhances both the look and taste of your dish. Try to make it visually appealing! {{ingredient_image_1}} First, boil a large pot of water. Add the rice noodles to the boiling water. Cook them until they are al dente, which takes about 4 to 6 minutes. Stir gently to prevent sticking. Once cooked, drain the noodles. Rinse them under cold water to stop the cooking process. Set the noodles aside. Next, grab a large mixing bowl. Add the shredded red cabbage, shredded carrots, and sliced red bell pepper. Toss in the julienned cucumber, chopped cilantro, and sliced green onions. Mix well to combine all the colorful veggies. This step adds crunch and freshness to your salad. Now, let’s make the peanut sauce. In a separate bowl, whisk together creamy peanut butter and soy sauce. Add maple syrup and lime juice to the mix. Then, stir in sesame oil, grated ginger, and sriracha. If your sauce is too thick, add water one tablespoon at a time until it reaches a smooth consistency. In the large bowl with vegetables, add the cooked rice noodles. Pour the peanut sauce over the noodles and veggies. Gently toss everything together until it is well coated. This step is key for evenly mixing the flavors. Divide the salad into bowls or plates. For a crunchy texture, sprinkle chopped peanuts on top. You can also drizzle with extra sesame oil if you like. Garnish with additional cilantro and a sprinkle of sesame seeds for a beautiful touch. Enjoy your vibrant and flavorful Thai Peanut Noodle Salad! To make a great peanut sauce, start with creamy peanut butter. Whisk it well with soy sauce, maple syrup, lime juice, and sesame oil. Fresh ginger adds a nice kick. If you like it spicy, add sriracha. If the sauce is thick, add water slowly until it’s smooth. This sauce makes the salad pop with flavor. You can change the salad to fit your taste. Add more veggies like snap peas or radishes. You can also swap in different herbs like mint or basil. If you want more crunch, add different nuts. You can even mix in grilled chicken or shrimp for extra protein. The fun part is making it your own. When serving, think about the look. Use a big bowl and toss the salad gently. This helps keep the noodles and veggies intact. Top with chopped peanuts for crunch. For an extra touch, drizzle more sesame oil and add fresh cilantro. This makes the dish colorful and inviting. Pro Tips Cook Noodles Perfectly: Make sure to follow the package instructions for the rice noodles to achieve the ideal al dente texture. Overcooking can lead to mushy noodles. Veggie Variations: Feel free to mix in other vegetables like bell peppers, snap peas, or edamame for added color and nutrition. This salad is versatile! Adjusting Spice Level: Customize the heat of the peanut sauce by adjusting the amount of sriracha. Start small and add more as needed to suit your taste. Chill Before Serving: For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully. {{image_2}} You can easily make this salad vegetarian or vegan. Use rice noodles, which are plant-based. The peanut sauce is already vegan with peanut butter and maple syrup. To add more plant power, toss in chickpeas or edamame. These will boost protein and flavor without losing the essence of the dish. If you need a gluten-free option, stick with rice noodles. They are naturally gluten-free. For the sauce, make sure to use gluten-free soy sauce or tamari. This way, you can enjoy the same great taste without any gluten. Adding protein can make this salad heartier. For a vegetarian choice, include tofu. Simply cube it and sauté until golden. If you prefer meat, grilled chicken works great. Slice it thin and mix it in. Both options will enhance the dish and make it a complete meal. To store your Thai Peanut Noodle Salad, place it in an airtight container. Make sure to let it cool to room temperature first. This helps keep it fresh. The salad will last in the fridge for about three days. Keep the peanut sauce separate if you can. This will help the noodles stay firm. When you want to eat the salad again, you can enjoy it cold. If you prefer it warm, heat it gently. Use a pan over low heat. Add a splash of water to keep it moist. Stir until heated through. Be careful not to overcook it, as that can make the noodles mushy. Meal prep makes life easier! Cook the rice noodles and chop the veggies in advance. Store them separately. You can also make the peanut sauce ahead of time. Keep everything in the fridge. When you are ready to eat, mix them together. This way, your salad stays fresh and tasty! If you don't have peanut butter, you can try almond butter or sunflower seed butter. Both give a nice creamy texture. You can also use tahini, which is made from sesame seeds. It will change the flavor a bit, but it works well in a pinch. The salad will stay fresh for about three days in the fridge. Keep it in an airtight container. The noodles may soak up some sauce, so you might want to add a bit more sauce before serving again. Yes, you can make this salad ahead of time. You can prepare the noodles and the sauce in advance. Just store them separately. Mix them together when you're ready to eat. This keeps everything fresh and crunchy. Yes, this recipe can be gluten-free. Just use gluten-free soy sauce or tamari. The rice noodles are naturally gluten-free, so you can enjoy this dish without worry. This blog post showed you how to make a tasty Thai peanut noodle salad. We covered the main ingredients, the peanut sauce, and optional garnishes. You learned step-by-step instructions, tips for perfecting the dish, and variations to suit your needs. In my final thoughts, enjoy this recipe's fun flavors. Don’t shy away from customizing it. Remember, it's all about making it your own!

Thai Peanut Noodle Salad

A refreshing and flavorful salad with rice noodles, fresh vegetables, and a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 whole red bell pepper, thinly sliced
  • 1 whole cucumber, julienned
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup green onions, thinly sliced
  • 0.5 cup unsalted peanuts, roughly chopped
  • 1 tablespoon sesame oil
  • 0.5 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sriracha
  • 2 tablespoons water

Instructions
 

  • Cook the noodles: In a large pot of boiling water, cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  • Prepare the vegetables: In a large mixing bowl, combine the shredded red cabbage, shredded carrots, sliced red bell pepper, julienned cucumber, chopped cilantro, and sliced green onions.
  • Make the peanut sauce: In a separate bowl, whisk together the creamy peanut butter, soy sauce, maple syrup, lime juice, sesame oil, grated ginger, and sriracha. If the sauce is too thick, add water one tablespoon at a time until desired consistency is reached.
  • Combine: Add the cooked noodles to the bowl of vegetables. Pour the peanut sauce over the noodles and vegetables. Toss everything together gently until well coated.
  • Serve: Divide the salad into bowls or plates, and garnish with chopped peanuts for a crunchy texture. Drizzle with extra sesame oil if desired.

Notes

Serve the salad in a large bowl garnished with additional cilantro and a sprinkle of sesame seeds for an elegant touch.
Keyword noodles, peanut sauce, salad, vegetarian