Description
A refreshing and flavorful Thai noodle salad that combines rice noodles, fresh vegetables, herbs, and a savory peanut dressing. Perfect for a light lunch or dinner, this dish delivers the perfect balance of sweet, spicy, sour, and salty flavors.
Ingredients
Scale
- Noodles:
- 8 oz rice noodles
- Vegetables:
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, sliced into ribbons
- Herbs:
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- Protein (optional):
- 1 cup cooked shrimp, grilled chicken, or tofu
- Dressing:
- 1/4 cup peanut butter
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp chili paste (adjust to taste)
- 2–3 tbsp water (to thin if needed)
- Garnishes:
- Crushed peanuts
- Lime wedges
- Sesame seeds
Instructions
- Prepare the Noodles:
- Cook rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Toss with a bit of sesame oil to prevent sticking.
- Prepare the Vegetables and Herbs:
- Julienne the carrots, slice the bell pepper and cucumber, and shred the cabbage. Chop the cilantro and mint finely.
- Cook the Protein (if using):
- Grill or sauté shrimp, chicken, or tofu until golden and cooked through. Set aside.
- Make the Dressing:
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, honey, and chili paste. Add water to thin to your desired consistency. Adjust seasoning to taste.
- Assemble the Salad:
- In a large bowl, combine the noodles, vegetables, and herbs. Add the protein if using. Drizzle with dressing and toss gently to coat.
- Serve and Garnish:
- Divide into serving bowls. Garnish with crushed peanuts, lime wedges, and sesame seeds. Serve immediately and enjoy!
Notes
- Make Ahead: Store components separately in the fridge and combine before serving to maintain freshness.
- Spice Level: Adjust chili paste to control heat. Add more lime juice for extra tang.
- Substitutions: Use almond butter or sunflower seed butter for a peanut-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Tossed Salad
- Cuisine: THAI
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Thai noodle salad, vibrant noodle bowl, easy Thai recipes, gluten-free Thai salad, peanut sauce salad