Description
Thai noodle salad is a vibrant and satisfying dish that brings together a medley of colorful vegetables and a creamy peanut sauce, all in under 30 minutes. This gluten-free and plant-based recipe is perfect for busy weeknights or as a refreshing side at gatherings. With its rich flavors and crunchy textures, it’s not just a meal but an experience that caters to various dietary needs without compromising on taste. Enjoy this delightful, nutritious salad as a main course or alongside your favorite dishes.
Ingredients
Scale
- 12 ounces dry noodles (rice or soba)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions, sliced
- 1 cup defrosted edamame
- Peanut sauce to taste
- Fresh cilantro for garnish
- Optional: chopped peanuts
Instructions
- Cook the noodles according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse with cold water.
- While the noodles cook, wash and slice the vegetables thinly using a mandoline or grater.
- In a large serving bowl, combine the cooked noodles with the sliced vegetables and edamame.
- Drizzle half of the peanut sauce over the mixture and toss until well-coated. Add more sauce to reach your desired flavor.
- Garnish with fresh cilantro and optional crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg