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Thai Peanut Noodle Salad Recipe

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A vibrant and fresh Thai Peanut Noodle Salad featuring tender rice noodles, crunchy vegetables, and a creamy, flavorful peanut dressing. This quick and easy dish is perfect for a light lunch or dinner, and can be customized with shredded chicken or tofu for added protein.

Ingredients

Salad 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 substitute cashews)
  • Optional: shredded chicken or cubed tofu for extra protein

Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons lime juice
  • 1 tablespoon 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

Garnishes (Optional)

  • Fresh cilantro
  • Lime wedges
  • Sesame seeds

Instructions

  1. Prepare Rice Noodles: Cook the rice noodles according to the package instructions until tender. Drain and set aside to cool slightly.
  2. Make the Thai Peanut Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, and grated fresh ginger until smooth. Add warm water one tablespoon at a time to reach your desired dressing consistency. Set aside.
  3. Assemble the Salad: In a large mixing bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, cooked edamame, chopped peanuts, and sliced scallions. Pour half of the Thai peanut dressing over the salad and toss gently to coat everything evenly. Taste and add more dressing if desired.
  4. Add Optional Protein: If using, top the salad with shredded chicken or cubed tofu for extra protein.
  5. Garnish and Serve: Garnish with fresh cilantro, lime wedges, and a sprinkle of sesame seeds if desired. Serve immediately or chill briefly before serving.

Notes

  • Use tamari instead of soy sauce to make this salad gluten-free.
  • Add warm water slowly to avoid a runny dressing.
  • The salad can be served cold or at room temperature.
  • For a vegan version, substitute honey with maple syrup and omit chicken.
  • Cook rice noodles carefully to avoid overcooking and mushiness.

Find it online: https://lauracooks.com/thai-peanut-noodle-salad-recipe/