Thai Peanut Noodle Salad
A vibrant and flavorful Thai Peanut Noodle Salad that combines rice noodles, colorful veggies, and a creamy peanut dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces rice noodles or spaghetti
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 red bell pepper (thinly sliced)
- 3 to 4 green onions (sliced)
- 1/4 cup chopped cilantro
- Optional: crushed peanuts and lime wedges for serving
- 1/4 cup creamy peanut butter
- 2 to 3 tablespoons soy sauce
- 1 to 2 tablespoons rice vinegar or lime juice
- 1 to 2 tablespoons honey or maple syrup
- 1 to 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger (optional)
- Water (to thin dressing as needed)
- Optional heat: sriracha or chili flakes
Instructions
- Cook the noodles according to package directions until al dente. Drain and rinse under cold water.
- Whisk together the peanut butter, soy sauce, rice vinegar or lime juice, honey or maple syrup, minced garlic, and grated ginger until smooth.
- Gradually add water to the dressing while whisking until it reaches a smooth consistency.
- If you like a kick, stir in sriracha or chili flakes to taste.
- Combine the cooked noodles, carrots, cucumber, red bell pepper, green onions, and cilantro in a large bowl.
- Pour the peanut dressing over the salad and toss until everything is evenly coated.
- Serve topped with crushed peanuts and lime wedges. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the noodles absorb some dressing, add lime juice or soy sauce to refresh.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg