Thai Peanut Noodle Salad
A fresh and filling noodle salad with a creamy peanut sauce, perfect for a quick meal or potlucks.
Ingredients
Noodles and Crunch
- 8 oz spaghetti, linguine, or rice noodles Any noodle of choice can be used.
- 2 cups shredded cabbage For added crunch.
- 1 cup grated carrots Add for color and sweetness.
- 1 cup sliced bell peppers Use any color bell peppers you prefer.
- 1 cup chopped cucumbers For added freshness.
- 1 cup snap peas Optional, for extra crunch.
- 1/4 cup chopped cilantro For flavor.
- 1/4 cup chopped green onion For garnish.
Peanut Sauce
- 1/2 cup creamy peanut butter Make sure to stir if using natural peanut butter.
- 1/4 cup soy sauce or tamari For saltiness.
- 3 tbsp lime juice For brightness.
- 1 tbsp honey or brown sugar To add sweetness.
- 2 cloves garlic Minced for flavor.
- 1 tbsp grated ginger Optional for added zing.
- 1 tbsp sriracha or chili flakes To taste for heat.
- 1/4 cup warm water To thin out the dressing.
Instructions
Preparation
- Cook the noodles according to package instructions until just tender, then rinse them with cold water to stop cooking.
- In a bowl, mix together the peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger. Whisk until smooth, adding warm water as needed to achieve a pourable consistency.
- Prep the veggies: shred cabbage, grate carrots, slice bell peppers, chop green onions, and cilantro.
Assembly
- In a large bowl, combine the cooked noodles, prepared vegetables, and peanut sauce. Toss until everything is evenly coated.
- Top with chopped peanuts, extra herbs, and an optional squeeze of lime before serving.
Notes
For meal prep, save some extra dressing to mix in before serving if it dries out. This salad can be made ahead of time and tastes even better after chilling in the fridge for about 15 minutes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 17gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 6g