Cold Thai Peanut Noodle Salad

In the realm of vibrant and refreshing dishes, the Thai Peanut Noodle Salad stands out as a delightful choice, captivating food enthusiasts with its medley of flavors and textures. This salad not only embodies the essence of Thai cuisine but also offers a perfect balance that is both satisfying and light. Combining crunchy vegetables, soft rice noodles, and a creamy peanut dressing, it tantalizes the taste buds and leaves a lasting impression.

Discover the vibrant flavors of Thai Peanut Noodle Salad, a refreshing dish that perfectly balances crunchy vegetables, soft rice noodles, and a creamy peanut dressing. This versatile salad is ideal for casual lunches, summer barbecues, or light dinners. With easy preparation steps and nutrient-rich ingredients, it's not just delicious but also packed with health benefits. Elevate your culinary experience with this delightful and satisfying salad that's perfect for any occasion.

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Ingredients

8 oz rice noodles

1 cup shredded carrots

1 bell pepper (red or yellow), julienned

1 cucumber, thinly sliced

1 cup red cabbage, finely shredded

1/2 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup unsalted peanuts, crushed (for garnish)

For the Peanut Dressing:

1/3 cup creamy peanut butter

2 tbsp soy sauce

1 tbsp lime juice (freshly squeezed)

1 tbsp honey or maple syrup

1 clove garlic, minced

1 tsp fresh ginger, grated

1-2 tbsp water (to thin)

Red pepper flakes (optional, to taste)

Instructions

Cook the Rice Noodles:

- Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking.

Prepare the Vegetables:

- While the noodles are cooking, prepare your vegetables. Julienne the bell pepper, shred the carrots and cabbage, slice the cucumber, and chop the green onions and cilantro.

Make the Peanut Dressing:

- In a mixing bowl, combine the creamy peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and red pepper flakes (if using). Whisk until smooth. If the dressing is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency.

Combine the Salad:

- In a large mixing bowl, toss the cooled rice noodles with the prepared vegetables. Pour the peanut dressing over the noodles and veggies, mixing gently until everything is well coated.

Chill and Serve:

- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. When ready, garnish with crushed peanuts and additional cilantro if desired.

Enjoy!

- Serve the salad cold, either as a refreshing side dish or a light main course. Store leftovers in an airtight container in the fridge for up to three days.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4