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Recipe by:

Dana Ramsey

A Vibrant Thai Noodle Salad with Peanut Sauce

This Thai Noodle Salad with Peanut Sauce is a vibrant, flavorful dish, perfect for holiday gatherings and easily made ahead of time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Salad Ingredients
  • 8 oz. rice noodles, vermicelli
  • 2 cups shredded cabbage Mix of green and red
  • 1 cup shredded carrots Freshly grated
  • 1 whole red bell pepper Sliced thinly
  • ½ cup fresh cilantro, chopped For a refreshing touch
  • ¼ cup green onions, sliced
Group: Peanut Sauce Ingredients
  • ⅓ cup creamy peanut butter Natural brand preferred
  • 2 Tbsp. soy sauce Low-sodium works well
  • 1 Tbsp. honey
  • 1 Tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1-2 Tbsp. warm water To thin the sauce

Equipment

  • Large pot For boiling noodles
  • Medium bowl For mixing peanut sauce
  • Colander For draining noodles
  • Large mixing bowl For combining all ingredients

Method
 

  1. In a large pot, bring water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-6 minutes. Stir occasionally to prevent sticking.
  2. In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and 1 tablespoon of warm water until smooth. Add more warm water if needed to reach desired consistency.
  3. Once the noodles are done, drain them in a colander and rinse under cold water to stop the cooking process.
  4. In a large mixing bowl, combine the cooled noodles, cabbage, carrots, bell pepper, cilantro, and green onions. Drizzle the peanut sauce over the top and toss until everything is coated.
  5. Serve immediately, or let it sit for 30 minutes for flavors to meld. Enjoy!

Notes

This salad is versatile; feel free to add grilled chicken, tofu, or other veggies. It looks vibrant and should be a hit at any gathering!