Thai Peanut Noodle Salad

$- 8 oz. rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, thinly sliced - 1 cup red cabbage, shredded - 1/4 cup fresh cilantro, chopped - 1/4 cup scallions, sliced - 1/2 cup roasted peanuts, roughly chopped In this salad, rice noodles are the star. They soak up the tasty dressing well. Shredded carrots add crunch and sweetness. The red bell pepper brings color and freshness. Cucumber adds a cool, crisp bite. Red cabbage offers a nice texture and vibrant hue. Fresh cilantro and scallions give it a burst of flavor. Lastly, roasted peanuts add a satisfying crunch. - 1/4 cup peanut butter (smooth or crunchy) - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon sesame oil - 1-2 teaspoons sriracha (adjust for spice preference) - 1-2 tablespoons water (to thin) The peanut dressing is key to this salad. Peanut butter provides a creamy base. Soy sauce or tamari adds saltiness and depth. Lime juice brightens the flavors, while honey or maple syrup brings sweetness. Sesame oil adds a touch of nuttiness. Sriracha gives a nice kick, so adjust it to your taste. Water helps to thin out the dressing, making it easy to mix. To cook rice noodles perfectly, start by boiling water in a large pot. Add the noodles and cook based on the package instructions. Usually, this takes about 4 to 6 minutes. Stir them gently to prevent sticking. Once they are soft, drain the noodles in a colander. Next, rinse the noodles under cold water. This stops the cooking process and cools them down quickly. Spread them out on a clean surface to make sure they don't clump together. Set the noodles aside while you prepare the dressing and veggies. Now, let's make the peanut dressing. In a medium bowl, add 1/4 cup of peanut butter. Then, pour in 2 tablespoons of soy sauce and 2 tablespoons of lime juice. Next, add 1 tablespoon of honey or maple syrup for sweetness. Include 1 teaspoon of sesame oil for depth. If you like a bit of heat, add 1 to 2 teaspoons of sriracha. Now, whisk everything together until smooth. If it's too thick, add water, a tablespoon at a time, until it reaches your desired consistency. You want it creamy but pourable. In a large bowl, combine the cooled rice noodles with shredded carrots, sliced red bell pepper, cucumber, and red cabbage. Sprinkle some chopped cilantro and scallions in too. Drizzle the peanut dressing over the noodle and veggie mix. Gently toss everything together. Make sure every piece is coated in that tasty dressing. Finally, sprinkle chopped peanuts on top for crunch. If you have extra cilantro or peanuts, feel free to add those on top for a lovely garnish. Chill the salad in the fridge for at least 15 minutes. This helps the flavors blend and makes it even more delicious! Adjust the dressing to your taste. Start with the base recipe. If you love spice, add more sriracha. For a sweeter flavor, add extra honey or maple syrup. Keep tasting as you mix. This makes sure you enjoy every bite. Mix the ingredients evenly. After combining the noodles and veggies, pour the dressing over them. Toss gently. Use your hands or tongs to mix well. This way, every piece gets coated with flavor. If you see dry spots, give it another toss. Store the salad in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to three days. If you want to store leftovers, keep the dressing separate. This helps prevent sogginess. To keep the dressing fresh, store it in a small jar. Seal it tightly and place it in the fridge. It should last for about a week. If it thickens, just stir in a little water to thin it out. Pair your noodle salad with protein. Grilled chicken, shrimp, or tofu work well. They add extra flavors and nutrients. You can also serve it with spring rolls for a fun meal. Get creative with presentation. Use a large bowl for sharing. Garnish with extra peanuts and cilantro on top. For individual servings, use small bowls or plates. This makes each guest feel special. {{image_2}} For a gluten-free option, use rice noodles. You can also choose tamari instead of soy sauce. This keeps the bright flavors while catering to dietary needs. If you want to customize your salad, try different veggies. You can use bell peppers, snap peas, or even shredded broccoli. Each adds a unique crunch and taste. Adding protein makes this salad more filling. You can use chicken, shrimp, or tofu. For chicken, grill or bake it until fully cooked. Slice it thinly and toss it into the salad. If using shrimp, sauté them for a few minutes until pink. For tofu, press it to remove excess water, then pan-fry until crispy. You can enhance the flavor of the salad easily. Try adding spices like ginger or garlic. Fresh herbs like mint or basil also work well. Incorporating toppings like sesame seeds or crunchy fried onions adds texture. These small changes can make your salad even more exciting. After enjoying your Thai peanut noodle salad, store any leftovers in the fridge. Use an airtight container for best results. This keeps the salad fresh and tasty. Make sure to separate the dressing from the salad. This helps prevent the noodles and veggies from getting soggy. If you want to freeze components, do it wisely. Freeze the dressing in ice cube trays. This way, you can use just what you need later. For the noodles, place them in a zip-top bag. Remove as much air as possible before sealing. This keeps them from freezing in clumps. The salad can last up to three days in the refrigerator. The dressing can last about a week. Keep an eye out for any changes in smell or texture. If the salad looks wilted or slimy, it’s best to toss it. Check for a sour smell as another sign it has gone bad. Always trust your senses when it comes to food safety. Keeping track of how long you’ve stored the salad can help you enjoy it at its best. Yes, you can make this salad ahead of time. To do this, cook your rice noodles and prepare the dressing. Keep the noodles and dressing separate until you are ready to serve. This way, the noodles stay fresh. You can mix the veggies and noodles the night before. Just make sure to store them in the fridge. To make the salad vegan, swap honey for maple syrup. Use tamari instead of soy sauce for gluten-free needs. The peanut butter is usually vegan, so you don’t need to change that. This keeps all the great flavors while making it plant-based. If you don’t have sriracha, try chili paste or hot sauce. You can also use crushed red pepper flakes for some heat. For a milder version, skip the spice altogether. This keeps the salad tasty and suits your taste buds. This Thai Peanut Noodle Salad is a mix of fresh veggies and a rich dressing. You learned how to cook rice noodles, make a delicious peanut dressing, and combine everything perfectly. Don't forget the tips for storage and serving. By trying variations, you can make this salad your own. Enjoy the balance of flavors, and feel free to get creative with your ingredients. This salad is fun to make and even better to eat. Explore different proteins and spices for an extra twist!$

Discover the refreshing and vibrant flavors of Thai Peanut Noodle Salad with this easy recipe! Perfect for a light lunch or a colorful side dish, this salad combines tender rice noodles with crunchy veggies and a creamy peanut dressing that's bursting with flavor. Ready in just 30 minutes, it’s a delightful twist on traditional salads. Click through to explore this delicious recipe and impress your friends with your culinary skills!

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Ingredients

8 oz. rice noodles

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, thinly sliced

1 cup red cabbage, shredded

1/4 cup fresh cilantro, chopped

1/4 cup scallions, sliced

1/2 cup roasted peanuts, roughly chopped

Peanut Dressing:

1/4 cup peanut butter (smooth or crunchy)

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons lime juice

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1-2 teaspoons sriracha (adjust for spice preference)

1-2 tablespoons water (to thin)

Instructions

Begin by cooking the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

In a medium-sized bowl, prepare the peanut dressing by whisking together the peanut butter, soy sauce, lime juice, honey, sesame oil, and sriracha. Add water, one tablespoon at a time, until you reach your desired consistency.

In a large mixing bowl, combine the cooked rice noodles, shredded carrots, red bell pepper, cucumber, red cabbage, and chopped cilantro.

Drizzle the peanut dressing over the noodle mixture and toss gently to combine, ensuring all the ingredients are evenly coated.

Sprinkle the chopped peanuts on top for added crunch and flavor.

Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld.

Before serving, give the salad one last gentle toss and garnish with extra cilantro and peanuts if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4