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!
Ingredients
Scale
- 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)
Instructions
- Cook the rice noodles according to package directions until al dente (about 4-6 minutes). Drain and rinse under cold water.
- While noodles are cooking, chop the cucumber, carrots, and red bell pepper into thin strips.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, and Sriracha until smooth; add water if needed for consistency.
- In a large bowl, combine cooked noodles with chopped vegetables and peanuts.
- 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