Description
This Thai noodle salad is vegetables and noodles tossed in a crave-worthy peanut sauce. It's easy to make in only 20 minutes and can be served hot or cold.
Ingredients
Scale
- 8 ounces brown rice noodles (or pad thai, soba, fettuccine, or spaghetti noodles)
- 2 large carrots, peeled and thinly sliced (about 1 cup)
- 1 red bell pepper, thinly sliced
- 1 cup thinly shredded red cabbage
Peanut Sauce
- ¼ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 tablespoons sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon Sriracha (optional, for spice)
Toppings (Optional)
- Cilantro
- Roasted peanuts
Instructions
- Make the sauce: in a small bowl, use a fork to stir together the ingredients for the sauce. Stir well, until the peanut butter is completely dissolved and the sauce is smooth (not grainy). Add water if you need to thin your sauce. Set aside.
- Cook the noodles: cook the noodles according to their package instructions. Drain the noodles and use tongs or two forks to toss them with the sauce in a large bowl.
- Add vegetables: add the chopped carrots, bell pepper, and cabbage to the noodles and toss again, until everything is coated in the sauce.
- Serve: serve warm or refrigerate for 5 minutes if you prefer your noodle salad chilled. Optionally, top with chopped cilantro and roasted peanuts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Cuisine: Thai-Inspired
Nutrition
- Calories: 399
- Sugar: 4.8
- Sodium: 785
- Fat: 15
- Saturated Fat: 2.7
- Carbohydrates: 60.5
- Fiber: 2.9
- Protein: 7.7
Keywords: noodles, peanut sauce, red cabbage, salad, thai