Thai Peanut Noodle Salad
Thai Peanut Noodle Salad
Ingredients
For the Salad
- 8 ounces rice vermicelli noodles
- 1 1/2 cups carrots, shredded
- 1 cup red cabbage, shredded
- 1 English cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, optional, for heat
- 1/4 cup warm water
For Garnish
- 1/4 cup roasted peanuts, chopped
- 2 lime wedges
Instructions
- 1
Cook the rice vermicelli noodles according to package directions. Typically, this involves soaking in hot water for 5-7 minutes or boiling for 2-3 minutes until tender. Drain well and rinse with cold water to prevent sticking and cool them down. Set aside.
⏱️ 7 min - 2
While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, fresh lime juice, grated fresh ginger, minced garlic, and sriracha (if using).
⏱️ 3 min - 3
Gradually whisk in the warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. You may need slightly more or less water depending on the thickness of your peanut butter.
⏱️ 2 min - 4
In a large mixing bowl, combine the drained and cooled rice vermicelli noodles with the shredded carrots, shredded red cabbage, julienned English cucumber, thinly sliced red bell pepper, and thinly sliced green onions.
⏱️ 3 min - 5
Pour the prepared peanut sauce over the noodle and vegetable mixture. Toss gently to ensure all ingredients are evenly coated with the sauce.
⏱️ 2 min - 6
Stir in the chopped fresh cilantro.
⏱️ 1 min - 7
Divide the salad among 4 serving bowls. Garnish each serving with chopped roasted peanuts and a lime wedge. Serve immediately or chill for at least 15 minutes for flavors to meld.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Peanut Noodle Salad
Ingredients
For the Salad
- 8 ounces rice vermicelli noodles
- 1 1/2 cups carrots, shredded
- 1 cup red cabbage, shredded
- 1 English cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, optional, for heat
- 1/4 cup warm water
For Garnish
- 1/4 cup roasted peanuts, chopped
- 2 lime wedges
Instructions
- 1
Cook the rice vermicelli noodles according to package directions. Typically, this involves soaking in hot water for 5-7 minutes or boiling for 2-3 minutes until tender. Drain well and rinse with cold water to prevent sticking and cool them down. Set aside.
⏱️ 7 min - 2
While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, fresh lime juice, grated fresh ginger, minced garlic, and sriracha (if using).
⏱️ 3 min - 3
Gradually whisk in the warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. You may need slightly more or less water depending on the thickness of your peanut butter.
⏱️ 2 min - 4
In a large mixing bowl, combine the drained and cooled rice vermicelli noodles with the shredded carrots, shredded red cabbage, julienned English cucumber, thinly sliced red bell pepper, and thinly sliced green onions.
⏱️ 3 min - 5
Pour the prepared peanut sauce over the noodle and vegetable mixture. Toss gently to ensure all ingredients are evenly coated with the sauce.
⏱️ 2 min - 6
Stir in the chopped fresh cilantro.
⏱️ 1 min - 7
Divide the salad among 4 serving bowls. Garnish each serving with chopped roasted peanuts and a lime wedge. Serve immediately or chill for at least 15 minutes for flavors to meld.
⏱️ 2 min