Description
A vibrant and creamy Thai Peanut Noodle Salad made with soft rice noodles, fresh vegetables, and a naturally flavored peanut sauce. Ready in under 30 minutes, this quick and healthy dish balances textures and tastes perfectly, ideal for lunch, dinner, or a light snack.
Ingredients
Scale
Noodles
- 200g Rice Noodles
Vegetables
- 1 cup Shredded Carrots
- 1 medium Red Bell Pepper, thinly sliced
- 1 medium Cucumber, cut into matchsticks
- 3 Green Onions, chopped
- 1/2 cup Fresh Cilantro, roughly chopped
Peanut Sauce
- 1/3 cup Natural Peanut Butter
- 2 tbsp Natural Soy Sauce
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Maple Syrup (natural)
- 1/2 tsp Garlic Powder (natural)
- 1 tbsp Fresh Ginger, grated
- 1/4 tsp Chili Flakes (optional)
- 2–4 tbsp Warm Water (to thin sauce)
Garnish
- 2 tbsp Chopped Peanuts (natural)
- Extra Fresh Cilantro (optional)
Instructions
- Prepare the Noodles: Cook the rice noodles following package instructions, usually by soaking or boiling for a few minutes until tender but still slightly springy. Drain and rinse under cold water to stop the cooking process, then set aside.
- Chop and Prepare the Vegetables: While the noodles cool, finely shred the carrots, slice the red bell pepper into thin strips, and cut the cucumber into matchsticks. Chop the green onions and roughly chop the cilantro to add fresh, lively flavors to the salad.
- Make the Peanut Sauce: In a bowl, whisk together natural peanut butter, natural soy sauce, apple cider vinegar, maple syrup, garlic powder, freshly grated ginger, and chili flakes if using. Add warm water gradually to reach a creamy, pourable consistency that will coat the noodles evenly.
- Combine Everything: In a large mixing bowl, toss the cooled noodles with the prepared vegetables. Pour over the peanut sauce and mix gently but thoroughly to ensure every noodle strand is coated with the sauce.
- Garnish and Serve: Top the salad with chopped peanuts and extra fresh cilantro if desired. Serve immediately or chill for later enjoyment.
Notes
- Use fresh vegetables and herbs to maximize flavor and texture.
- Do not overcook rice noodles; rinse with cold water immediately to avoid mushiness.
- Taste and adjust the sauce ingredients to balance salty, sweet, and tangy flavors to preference.
- Add sauce gradually to prevent the salad from becoming soggy.
- Serve chilled or at room temperature for best taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook / Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai, peanut noodle salad, healthy, quick, vegan, gluten free, fresh vegetables, peanut sauce
