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Thai Peanut Noodle Salad

Thai Peanut Noodle Salad

  • Author: Eric
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Discover a vibrant Thai Peanut Noodle Salad featuring soft rice noodles tossed in a creamy natural peanut butter sauce combined with fresh lime juice, apple cider vinegar, and natural maple syrup. This salad is packed with crunchy carrots, bell peppers, cucumber, and fragrant herbs like cilantro and green onions, finished with a garnish of chopped peanuts. Ready in just 20 minutes, this dish offers a perfect balance of creamy, tangy, sweet, and fresh flavors, ideal for a quick and light lunch or dinner that is versatile and suitable for various dietary preferences.

Ingredients

Scale

Noodles

  • 200g rice noodles

Peanut Sauce (natural)

  • 1/3 cup natural peanut butter
  • 2 tbsp vegetarian Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp natural maple syrup
  • 2 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger

Vegetables and Herbs

  • 1 medium carrot, julienned
  • 1 bell pepper, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped

Garnish

  • 2 tbsp chopped peanuts

Instructions

  1. Prepare the noodles: Cook rice noodles according to package instructions until tender but still firm. Drain and rinse with cold water to stop cooking. Set aside.
  2. Make the peanut sauce (natural): In a bowl, whisk together natural peanut butter, vegetarian Worcestershire sauce, apple cider vinegar, natural maple syrup, fresh lime juice, minced garlic, and grated ginger until the sauce is smooth and creamy.
  3. Chop and prepare vegetables: Julienne the carrot, thinly slice the bell pepper and cucumber, and chop the green onions and cilantro to add fresh crunch and vibrant color to the salad.
  4. Combine all ingredients: In a large mixing bowl, toss the drained noodles with the peanut sauce (natural) until evenly coated. Then fold in the chopped vegetables and herbs gently to combine.
  5. Garnish and serve: Sprinkle chopped peanuts on top to add extra texture and nutty flavor. Serve immediately for the freshest taste or chilled according to preference.

Notes

  • Use fresh herbs such as cilantro and green onions to elevate flavor.
  • Do not overcook rice noodles; keep them tender but firm.
  • Adjust the consistency of the sauce by gradually adding water or apple cider vinegar to reach desired creaminess and tang.
  • Prepare the sauce and chop vegetables ahead of time to save preparation on busy days.
  • This salad can be served chilled or at room temperature based on preference.
  • Store leftover salad in an airtight container in the refrigerator for up to 2 days; keep the sauce separate to preserve texture.
  • Freezing is not recommended as noodles and fresh vegetables may lose texture.
  • Reheat leftovers gently and toss with fresh herbs and nuts before serving if serving warm.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 bowl (about 1/4 recipe)
  • Calories: 350
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: Thai Peanut Noodle Salad, quick meal, peanut sauce, fresh vegetables, gluten free, vegetarian

Find it online: https://smartmealsguide.com/thai-peanut-noodle-salad/