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- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup purple cabbage, thinly sliced - 1 bunch scallions, chopped - ½ cup fresh cilantro, chopped - ½ cup roasted peanuts, roughly chopped - ¼ cup peanut butter (smooth or creamy) - 2 tbsp soy sauce (or tamari for gluten-free option) - 1 tbsp honey or maple syrup - 2 tbsp lime juice - 1 tsp sesame oil - 1 clove garlic, minced - 1-2 tbsp water to thin, as needed The first step to making Thai Peanut Noodle Salad is gathering your ingredients. You will need all the main ingredients and peanut sauce ingredients listed above. Each item plays a key role in this dish. The rice noodles give the salad its base. The fresh vegetables add a crunch and bright color. For the peanut sauce, the peanut butter creates a creamy texture. Soy sauce gives it depth, while honey or maple syrup adds sweetness. Lime juice brings a zesty kick, and garlic adds aromatic flavor. When you have everything ready, you can start cooking. This dish is simple and fresh, perfect for any meal. Check out the Full Recipe for detailed steps. Enjoy creating this vibrant salad! - Bring water to a boil and cook noodles as per package instructions (4-6 minutes). - Drain and rinse under cold water. Cooking noodles is simple. Just check the package for the right time. Once they’re soft, drain them. Rinsing them with cold water keeps them from sticking. Set them aside for now. - Combine shredded carrots, sliced bell pepper, julienned cucumber, and purple cabbage in a bowl. Next, grab a large bowl. Add shredded carrots, sliced bell pepper, julienned cucumber, and purple cabbage. This mix gives your salad color and crunch. Each vegetable adds its own fresh taste. - Whisk together peanut butter, soy sauce, honey or maple syrup, lime juice, sesame oil, and minced garlic. - Adjust thickness with water as needed. For the peanut sauce, use a separate bowl. Whisk peanut butter, soy sauce, honey or maple syrup, lime juice, sesame oil, and minced garlic together. If it’s too thick, add water until it’s just right. This sauce ties all the flavors together. - Add cooled noodles to the vegetable mixture. - Pour peanut sauce over and toss to coat. Now, add the cooled noodles to the veggies. Pour the peanut sauce on top. Toss everything gently until the noodles and veggies are well coated. This step is key to getting all the flavors in every bite. - Add chopped scallions, cilantro, and roasted peanuts. - Toss lightly to mix before serving. Finally, add chopped scallions, cilantro, and roasted peanuts to the mix. Toss lightly one last time. This adds flavor and a nice crunch. Serve this salad fresh for the best taste. You can find the full recipe above for all the details needed! - Serve in a dark bowl for contrast. - Garnish with more chopped peanuts and cilantro. I love to use a dark bowl for serving. The deep color makes the salad pop. It showcases the bright veggies and creamy sauce. A sprinkle of extra chopped peanuts adds a nice crunch. Fresh cilantro on top brings a burst of flavor. You can even add a lime wedge on the side. This adds a hint of zesty freshness. - Adjust peanut sauce ingredients to taste for perfect flavor balance. - Serve chilled or at room temperature for best results. Taste the peanut sauce as you mix. You might want to add more lime or honey. This helps get just the right balance of sweet and tangy. I recommend serving the salad chilled. It tastes great at room temperature too. Both options keep the flavors fresh and bright. - Mixing bowls - Whisk - Measuring cups and spoons - Pot for cooking noodles Having the right tools makes cooking easier. Use a large mixing bowl to combine everything well. A whisk works best for mixing the peanut sauce. Make sure to have measuring cups and spoons for accuracy. A pot is essential for cooking the rice noodles. All these tools help you make this dish quickly and perfectly! {{image_2}} You can easily add protein to your Thai peanut noodle salad. Grilled chicken, shrimp, or tofu works great. Each option brings its own taste and texture. For a heartier meal, try marinated grilled chicken. Shrimp adds a sweet touch, while tofu gives a nice chew. Just cook the protein before adding it to the salad. This way, it blends well with the fresh ingredients. Feel free to swap or add vegetables to make this salad your own. Bell peppers, broccoli, or snap peas are excellent choices. Bell peppers bring crunch and color. Broccoli adds a nice bite. Snap peas add sweetness and crispness. You can mix and match based on your preference. Using seasonal veggies also keeps things fresh and exciting. If you need a gluten-free dish, don’t worry! Just switch to gluten-free rice noodles. You can also use tamari sauce instead of soy sauce. Tamari gives a similar taste without gluten. Always check the labels to ensure all ingredients are gluten-free. This way, everyone can enjoy this tasty salad. You can find the full recipe above to make this simple and fresh dish! Store any leftover Thai peanut noodle salad in an airtight container. This keeps it fresh for up to 3 days. Make sure to seal it well to prevent air from getting in. It’s best to eat it cold, as the flavors get better overnight. I do not recommend freezing this salad. The noodles can become mushy when thawed. This dish tastes best fresh. Freezing also changes the texture of the veggies, which you want to keep crisp. If you prefer warm noodles, reheat gently. Use low heat to avoid overcooking. However, I think it’s best enjoyed cold. The crunch of the vegetables shines through when served that way. For a refreshing twist, add extra lime juice before serving. For the full recipe, check out my complete guide to making this delightful dish! Substitute honey with maple syrup for a vegan-friendly version. This simple change keeps the sweet flavor while making it suitable for a vegan diet. You won't lose any taste, and it’s easy to find maple syrup at any store. Yes, you can prep ingredients ahead but combine just before serving for best texture. This keeps the veggies fresh and crunchy. If you mix everything too early, the noodles can get soggy. Store the peanut sauce separately for the best taste. Cashews or almonds can be used in place of peanuts for a different flavor. Each nut brings its own taste and texture. This gives you a chance to mix things up. Try different nuts to see which one you like best! Yes, it's ideal for meal prep; just store dressing separately if not serving immediately. This lets you grab a quick meal during the week. The salad stays fresh, and you can make enough for several days. Store peanut sauce in the refrigerator for up to one week. Make sure it’s in a sealed container. If it thickens, add a bit of water to bring it back to the right consistency. This way, you can enjoy it again later! This blog post covered making a tasty Thai peanut noodle salad. We shared the main ingredients and step-by-step instructions to prepare it easily. You learned how to tweak the sauce and add protein or veggies to fit your taste. Keeping it fresh and colorful makes it fun to eat. Remember, you can store leftovers, but enjoy the salad cold for the best flavor. Now, you have the tools to impress friends or family with this dish! Enjoy your cooking!

Thai Peanut Noodle Salad

Discover the ultimate Thai Peanut Noodle Salad recipe that brings together fresh veggies and a creamy peanut sauce for a deliciously satisfying dish. In just 25 minutes, you can whip up this vibrant salad that's perfect for lunch or dinner. Learn how to balance flavors and textures with a delightful mix of rice noodles, colorful veggies, and crunchy peanuts. Click through to explore the full recipe and elevate your meal game today!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, julienned

1 cup purple cabbage, thinly sliced

1 bunch scallions, chopped

½ cup fresh cilantro, chopped

½ cup roasted peanuts, roughly chopped

Peanut Sauce:

¼ cup peanut butter (smooth or creamy)

2 tbsp soy sauce (or tamari for gluten-free option)

1 tbsp honey or maple syrup

2 tbsp lime juice

1 tsp sesame oil

1 clove garlic, minced

1-2 tbsp water to thin, as needed

Instructions
 

Cook the Noodles: Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually around 4-6 minutes. Once cooked, drain and rinse under cold water to prevent them from sticking together. Set aside.

    Prepare the Vegetables: In a large mixing bowl, combine the shredded carrots, sliced bell pepper, julienned cucumber, and purple cabbage.

      Make the Peanut Sauce: In a separate bowl, whisk together the peanut butter, soy sauce, honey or maple syrup, lime juice, sesame oil, and minced garlic. If the sauce is too thick, gradually add water until you reach your desired consistency.

        Combine Ingredients: Add the cooled noodles to the bowl with the vegetables. Pour the peanut sauce over everything and toss gently until all ingredients are evenly coated in the sauce.

          Finish and Garnish: Add the chopped scallions, cilantro, and roasted peanuts to the salad. Toss lightly to mix.

            Serve: Transfer the salad to a serving platter or individual bowls.

              Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

                - Presentation Tips: Serve the salad in a large dark bowl for a vibrant contrast, sprinkle additional chopped peanuts and cilantro on top for an eye-catching finish. Add a lime wedge on the side for freshness. Enjoy chilled or at room temperature!