Thai Noodle Salad
Fresh, vibrant, and bursting with flavor, this Thai Noodle Salad is the perfect balance of crunch, spice, and tang! Packed with colorful veggies, tender noodles, and a zesty homemade dressing, it’s a healthy and delicious meal that’s easy to make and impossible to resist.
Equipment
- Mixing Bowl
- Pot
- Knife
Ingredients
Salad Base
- 8 oz rice noodles cooked and drained
- 1 cup shredded cabbage
- 1 carrot julienned
- 1 bell pepper thinly sliced
- 1/2 cucumber sliced into half-moons
- 1/4 red onion thinly sliced
- cilantro chopped
- Thai basil chopped
- mint chopped
Dressing
- 1/4 cup peanut butter smooth or chunky
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp lime juice freshly squeezed
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp sriracha or red chili flakes
- 2 tbsp warm water to thin the sauce
Instructions
- Cook the rice noodles according to package instructions, then rinse under cold water and drain well.
- In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha, and warm water until smooth.
- In a large bowl, combine the noodles, shredded cabbage, carrots, bell peppers, cucumbers, red onions, and fresh herbs.
- Pour half of the dressing over the salad and toss well to combine.
- Drizzle the remaining dressing before serving and garnish with crushed peanuts, sesame seeds, or lime wedges if desired.
Notes
For a protein boost, add grilled chicken, shrimp, or tofu. This salad can be served cold or at room temperature.