Thai Noodle Salad with Peanut Sauce
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.
Servings: 4
Ingredients
- 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
- ΒΌ 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). 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.