Description
This Thai Peanut Noodle Salad is a vibrant and refreshing dish combining tender rice noodles with crisp vegetables and a creamy, tangy peanut sauce (natural). Quick to prepare and customizable, it offers a perfect balance of savory, sweet, and bright flavors with satisfying textures, ideal for lunch, dinner, or meal prep throughout the week.
Ingredients
Scale
Noodles
- 200g rice noodles
Peanut Sauce
- 3 tbsp peanut butter (natural)
- 2 tbsp soy sauce (natural)
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp natural gelling agent
Vegetables & Herbs
- 3 green onions, thinly sliced
- 1 red bell pepper, julienned
- 2 medium carrots, julienned
- ½ cup fresh cilantro leaves, roughly chopped
Toppings
- ¼ cup crushed peanuts
Instructions
- Prepare the noodles: Cook the rice noodles according to package instructions until tender but still slightly firm, then drain and rinse with cold water to stop cooking and prevent sticking.
- Make the peanut sauce: In a bowl, whisk together the peanut butter (natural), soy sauce (natural), apple cider vinegar, maple syrup (natural), vegetarian Worcestershire sauce (natural), minced garlic, grated ginger, and a pinch of natural gelling agent until smooth and creamy.
- Chop the veggies: Julienne the red bell pepper and carrots, thinly slice the green onions, and roughly chop the cilantro to add fresh color and crunch to the salad.
- Combine everything: Toss the cooked noodles with the peanut sauce (natural) until well coated. Fold in the chopped vegetables and half of the crushed peanuts to evenly distribute the crunch.
- Garnish and serve: Sprinkle the remaining crushed peanuts and fresh cilantro on top before serving for a flavorful and textured finish.
Notes
- Do not overcook noodles; keep them slightly firm to avoid mushy texture once mixed with the sauce.
- Adjust sauce thickness by adding warm water if needed for easier coating.
- Use freshly chopped herbs like cilantro and green onions for the best flavor.
- Prepare sauce and chop vegetables a day ahead to save time on busy days.
- This salad can be served chilled or at room temperature and keeps well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Thai, peanut sauce, rice noodles, salad, healthy, quick meal, vegetarian, meal prep
