Hikaru Aoyama
Hikaru Aoyama
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Thai Peanut Noodle Salad
Chilled Thai Peanut Noodle Salad with Crunchy Veggies & Fresh Herbs
Ingredients:
8 oz rice noodles or spaghetti noodles
1 cup shredded red cabbage
1 red bell pepper, thinly sliced
1 large carrot, julienned
1/2 cucumber, seeded and sliced thin
3 green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts, roughly chopped
1 tablespoon sesame seeds (optional)
For the Peanut Dressing:
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon grated ginger
2–4 tablespoons warm water (to thin the dressing)
Directions:
Cook noodles according to package instructions. Drain and rinse under cold water. Set aside.
In a small bowl, whisk together all the dressing ingredients. Add warm water 1 tablespoon at a time until smooth and pourable.
In a large mixing bowl, combine cooked noodles, red cabbage, bell pepper, carrot, cucumber, and green onions.
Pour the peanut dressing over the salad and toss well to combine.
Garnish with cilantro, chopped peanuts, and sesame seeds if using.
Chill in the fridge for 20–30 minutes before serving for best flavor.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 420 kcal | Servings: 4 servings
#thaifood #noodlesalad #peanutnoodles #vegetarianrecipes #easyrecipes #healthymeals #asianinspired #quickdinner #mealprepideas #coldnoodles #freshandhealthy #ricenoodles #vegansalad #saladbowl #plantbasedrecipes #weeknightmeals #homemadeasian #spicyandnutty #cleaneating #lunchideas
This Thai Peanut Noodle Salad is LOADED with flavor, crunch, and creamy goodness! A perfect meal-prep lunch or light dinner.Thai Peanut Noodle Salad Chilled Thai Peanut Noodle Salad with Crunchy Veggies & Fresh Herbs Ingredients: 8 oz rice noodles or spaghetti noodles 1 cup shredded red cabbage 1 red bell pepper, thinly sliced 1 large carrot, julienned 1/2 cucumber, seeded and sliced thin 3 green onions, chopped 1/4 cup fresh cilantro, chopped 1/4 cup roasted peanuts, roughly chopped 1 tablespoon sesame seeds (optional) For the Peanut Dressing: 1/3 cup creamy peanut butter 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 tablespoon honey or maple syrup 1 teaspoon sesame oil 1 clove garlic, minced 1/2 teaspoon grated ginger 2–4 tablespoons warm water (to thin the dressing) Directions: Cook noodles according to package instructions. Drain and rinse under cold water. Set aside. In a small bowl, whisk together all the dressing ingredients. Add warm water 1 tablespoon at a time until smooth and pourable. In a large mixing bowl, combine cooked noodles, red cabbage, bell pepper, carrot, cucumber, and green onions. Pour the peanut dressing over the salad and toss well to combine. Garnish with cilantro, chopped peanuts, and sesame seeds if using. Chill in the fridge for 20–30 minutes before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 420 kcal | Servings: 4 servings #thaifood #noodlesalad #peanutnoodles #vegetarianrecipes #easyrecipes #healthymeals #asianinspired #quickdinner #mealprepideas #coldnoodles #freshandhealthy #ricenoodles #vegansalad #saladbowl #plantbasedrecipes #weeknightmeals #homemadeasian #spicyandnutty #cleaneating #lunchideas This Thai Peanut Noodle Salad is LOADED with flavor, crunch, and creamy goodness! A perfect meal-prep lunch or light dinner.
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