Thai Noodle Salad

There’s something magical about a Thai Noodle Salad that makes it the ultimate dish for any occasion. Imagine slurping up perfectly cooked noodles tangled with colorful veggies, all enveloped in a zesty dressing that dances on your taste buds. The aroma wafts through the air, teasing your senses and making your mouth water. Whether you’re having a casual lunch or hosting a lively dinner party, this salad is sure to steal the show. For more inspiration, check out this chicken sausages with pasta recipe.

I still remember the first time I made this Thai Noodle Salad for my friends. We were gathered around my kitchen table, laughter echoing through the room as I tossed the ingredients together. Their amazed reactions were priceless, and I knew then that I had found a recipe worth keeping forever. Mexican street corn brussels sprouts street corn chicken rice bowl This dish is perfect for summer picnics or cozy family dinners—any time you want to impress without breaking a sweat!

I once surprised my family with this salad during a busy weeknight dinner, and they couldn’t stop raving about how delicious it was! delicious garlic chicken wraps.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rice Noodles: These gluten-free noodles are light and absorb flavors beautifully; cook them until just tender for the best texture.
• Cucumber: Fresh cucumbers add crunch; choose firm ones to avoid excess moisture in your salad.
• Carrots: Julienne or spiralize them for fun shapes and added sweetness; they enhance both flavor and color.
• Red Bell Pepper: This sweet pepper brings vibrant color; look for firm specimens to ensure freshness.
• Cilantro: Fresh cilantro adds a bright herbal note; if you’re not a fan, parsley works well too.
• Peanuts: Toasted peanuts provide crunch; buy unsalted varieties to control sodium levels in your dish.

For the Dressing:

• Peanut Butter: Use creamy natural peanut butter for richness; it’s essential for achieving a luscious dressing.
• Soy Sauce: Opt for low-sodium soy sauce to keep flavors balanced without overpowering saltiness.
• Lime Juice: Freshly squeezed lime juice adds brightness; skip bottled versions for the best taste.
• Sriracha Sauce: Adjust the amount based on your heat preference; it gives the salad an exciting kick.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare yourself for an adventure in culinary delight as we whip up this Thai Noodle Salad!

Cook the Rice Noodles: Begin by boiling water in a large pot. Add rice noodles and cook according to package instructions until al dente, about 4-6 minutes.

Chop Your Veggies: While noodles cook, chop cucumbers, carrots, and red bell peppers into thin strips or bite-sized pieces. The more colorful your salad, the better it looks!

Make the Dressing: In a small bowl, combine peanut butter, soy sauce, lime juice, and Sriracha. Whisk until smooth and creamy—add water if it’s too thick.

Toss Everything Together: Drain noodles once cooked and rinse under cold water to stop cooking. In a large bowl, mix noodles with chopped veggies and peanuts.

Add Dressing & Garnish: Pour dressing over noodle mixture and toss well until everything is coated. Sprinkle fresh cilantro on top before serving.

Enjoy every bite of this refreshing salad that’s sure to please everyone at your table!

Perfecting the Cooking Process

Start by prepping all your ingredients before cooking. Cook the noodles, then toss them with the veggies and dressing to ensure even flavor distribution.

Add Your Touch

Feel free to swap out veggies or protein. Add grilled chicken, shrimp, or tofu for a heartier meal, or switch up the dressing for a different flavor profile. refreshing teriyaki chicken bowls.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Enjoy cold or at room temperature without reheating to preserve freshness.

Sharing this recipe reminds me of that one summer picnic where my friends devoured this salad within minutes! Their enthusiastic compliments made me realize I had struck culinary gold with this dish. For more inspiration, check out this herbed tuna salad recipe recipe.

FAQ

What ingredients can I substitute in the Thai Noodle Salad?

You can replace vegetables based on what you have; carrots and bell peppers work well.

Can I make this salad ahead of time?

Absolutely! Prep it a few hours in advance for flavors to meld beautifully.

Is this dish suitable for meal prep?

Yes, it’s perfect for meal prep—just keep dressing separate until serving!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Thai Noodle Salad

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• Author: Gordon Calloway
• Total Time: 21 minutes
• Yield: Serves 4

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Description

Thai Noodle Salad is a refreshing and vibrant dish that perfectly combines the crunch of fresh vegetables with the rich, creamy flavors of a zesty dressing. This easy-to-make salad is ideal for any gathering, from casual lunches to festive dinner parties, and can be customized to suit your taste. Enjoy it chilled for a delightful meal that’s sure to impress your guests!

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Ingredients

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• 8 oz rice noodles
• 1 medium cucumber, sliced
• 2 medium carrots, julienned
• 1 red bell pepper, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup unsalted peanuts, toasted
• 1/4 cup creamy natural peanut butter
• 3 tbsp low-sodium soy sauce
• 2 tbsp fresh lime juice
• 1 tsp Sriracha sauce (adjust to taste)

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Instructions

1. Cook the rice noodles according to package directions until al dente (about 4-6 minutes). Drain and rinse under cold water.
2. While noodles are cooking, chop the cucumber, carrots, and red bell pepper into thin strips.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, and Sriracha until smooth; add water if needed for consistency.
4. In a large bowl, combine cooked noodles with chopped vegetables and peanuts.
5. Pour the dressing over the mixture and toss until everything is well coated. Garnish with cilantro before serving.

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Category: Salad
• Method: No-cook
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 380
• Sugar: 5g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 0mg