Name: Thai Peanut Salad with Rice Noodles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 8 ounces rice noodles; 2 cups shredded cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 1 cucumber, julienned; 3 green onions, sliced; ¼ cup chopped fresh cilantro; ¼ cup chopped roasted peanuts; ¼ cup creamy peanut butter; 2 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 2–3 tablespoons warm water (to thin)

Description

Thai Peanut Salad with Rice Noodles is a colorful and refreshing dish made with tender rice noodles, crunchy vegetables, and a creamy peanut dressing. Packed with fresh flavors and vibrant textures, it’s perfect for meal prep, picnics, or a satisfying light dinner.

Ingredients

Salad

8 ounces rice noodles
2 cups shredded cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cucumber, julienned
3 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup chopped roasted peanuts

Peanut Dressing

¼ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
2–3 tablespoons warm water (to thin)

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Instructions

Cook the noodles: Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking.
Make the dressing: In a small bowl, whisk together the creamy peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and warm water until smooth and creamy.
Combine salad ingredients: In a large bowl, mix together the cooked noodles, shredded cabbage, shredded carrots, thinly sliced red bell pepper, julienned cucumber, sliced green onions, and chopped fresh cilantro.
Toss with dressing: Pour the peanut dressing over the salad and toss thoroughly until all ingredients are evenly coated with the dressing.
Garnish and serve: Sprinkle the chopped roasted peanuts on top. Chill the salad for 15 minutes if desired to enhance the flavors before serving.

Notes

Add grilled chicken, shrimp, or tofu for extra protein.
Adjust the dressing consistency with additional warm water if too thick.
Garnish with lime wedges and extra cilantro for added freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Boiling
Cuisine: Thai-Inspired