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When it comes to light, vibrant meals that burst with flavor, Chilled Coconut Thai Peanut Noodles stand out as a perfect choice. This dish captures the essence of Thai cuisine, offering a delightful combination of fresh ingredients, creamy peanut sauce, and a satisfying crunch. Ideal for warm weather or light lunches, these noodles provide a refreshing escape from heavier fare, making them a favorite among food enthusiasts and health-conscious diners alike.

Cold Thai Peanut Noodles

Discover the vibrant flavors and refreshing textures of Chilled Coconut Thai Peanut Noodles. This delectable dish combines fresh vegetables, creamy peanut sauce, and your choice of noodles for a satisfying meal perfect for warm days or light lunches. Packed with nutrients, it offers health benefits while tantalizing your taste buds. Easy to customize for dietary needs, it’s a versatile recipe that promises to be a crowd-pleaser at any gathering. Enjoy a burst of Thai-inspired goodness!
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Ingredients
  

8 oz soba noodles (or rice noodles)

1 cup shredded carrots

1 cup cucumber, julienned

1 red bell pepper, thinly sliced

1 cup red cabbage, shredded

½ cup green onions, chopped

½ cup fresh cilantro, chopped

½ cup unsalted peanuts, roughly chopped (for garnish)

For the Peanut Sauce:

½ cup creamy peanut butter

¼ cup coconut milk

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp lime juice (about 1 lime)

1 tbsp maple syrup (or honey)

1 clove garlic, minced

1 tsp fresh ginger, grated

½ tsp red pepper flakes (adjust to taste)

Salt to taste

Instructions
 

Cook the Noodles: Bring a pot of water to a boil. Add the soba noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

    Prepare the Veggies: While the noodles are cooling, prep the vegetables. Julien the cucumber, slice the bell pepper, shred the carrots and red cabbage, and chop the green onions and cilantro. Set aside.

      Make the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, red pepper flakes, and a pinch of salt. Adjust seasoning to taste, adding more lime juice or soy sauce as desired for a tangy or salty flavor. If the sauce is too thick, add a tablespoon of water to thin it out.

        Combine Everything: In a large mixing bowl, add the cooled noodles, shredded carrots, cucumber, bell pepper, red cabbage, green onions, and cilantro. Pour the peanut sauce over the noodle-vegetable mixture and toss gently until everything is well coated.

          Chill and Serve: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and to serve chilled.

            Garnish: Before serving, give the noodles a gentle toss. Divide into serving bowls and sprinkle with chopped peanuts and more cilantro if desired. Enjoy your refreshing Cold Thai Peanut Noodles!

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