Thai Peanut Noodle Salad
A vibrant and flavorful cold noodle salad with a creamy peanut dressing, perfect for a quick and satisfying meal.
Ingredients
Noodles
- 8 oz rice noodles
- 1 cup shredded carrots
- 2 cups shredded purple cabbage
- 1 cup shelled edamame (cooked)
- 3 scallions scallions (thinly sliced)
- 1/4 cup cilantro, chopped
- 1/4 cup chopped peanuts (can sub cashews)
- to garnish fresh cilantro, lime and sesame seeds (optional)
- optional shredded chicken or cubed tofu (for extra protein)
- 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 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons warm water (to thin dressing if necessary)
Instructions
- Cook rice noodles as per package; set aside.
- Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger; add water to desired consistency.
- Combine noodles, vegetables, and peanuts; toss with half the dressing. Add more dressing if desired. Top with optional protein and garnishes.
Notes
Keep some dressing aside to add on top for extra flavor.