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Thai-Inspired Peanut Noodle Salad

Thai-Inspired Peanut Noodle Salad

Lunch
Prep Time
20min
Cook Time
10min
Servings
1
Calories
385
Chef's Note

For the best texture, don't overcook the rice noodles - they should remain slightly chewy. You can prepare the vegetables and dressing ahead of time, but wait to assemble until just before serving to maintain freshness. Add grilled chicken or tofu for extra protein if desired.

Tags
thai
noodles
salad
vegetarian
quick
peanut
asian
cold
lunch
Ingredients

  • 2 oz rice noodles

  • 1/2 medium red bell pepper

  • 1 small carrot

  • 1/4 medium cucumber

  • 2 stalks green onions

  • 2 tablespoons cilantro

  • 1 tablespoon mint leaves

  • 2 tablespoons roasted peanuts

  • 1/2 medium lime

  • 1 tablespoon natural peanut butter

  • 1 teaspoon low-sodium soy sauce

  • 1 teaspoon rice vinegar

  • 1 teaspoon honey

  • 1/2 teaspoon sesame oil

  • 1 small clove garlic

  • 1/2 teaspoon ginger

  • 1/8 teaspoon red pepper flakes

Instructions
  • 1

    Bring a medium pot of water to a boil. Cook 2 oz of rice noodles according to package directions (usually 3-5 minutes). Drain and rinse under cold water to stop cooking.

  • 2

    While water is boiling, julienne 1/2 red bell pepper and 1 small carrot into thin matchsticks.

  • 3

    Slice 1/4 cucumber into thin half-moons and chop 2 green onions diagonally.

  • 4

    Roughly chop 2 tablespoons cilantro and 1 tablespoon mint leaves.

  • 5

    Crush 2 tablespoons roasted peanuts, leaving some larger pieces for texture.

  • 6

    For the dressing, mince 1 small garlic clove and grate 1/2 teaspoon fresh ginger.

  • 7

    In a small bowl, whisk together 1 tablespoon natural peanut butter, juice from 1/2 lime, 1 teaspoon low-sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey, 1/2 teaspoon sesame oil, minced garlic, grated ginger, and 1/8 teaspoon red pepper flakes.

  • 8

    Add 1-2 teaspoons water to thin the dressing to desired consistency.

  • 9

    In a large bowl, combine the cooled noodles, prepared vegetables, and herbs.

  • 10

    Pour the dressing over the salad and toss gently to coat everything evenly.

  • 11

    Transfer to a serving bowl and top with crushed peanuts and additional herbs if desired.

Nutrition Information (per serving)
385
Calories
12g
Protein
52g
Carbs
16g
Fat
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