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Thai Peanut Noodle Salad

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A vibrant and flavorful Thai Peanut Noodle Salad that combines rice noodles, colorful veggies, and a creamy peanut dressing.

Ingredients

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  • 8 ounces rice noodles or spaghetti
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 red bell pepper (thinly sliced)
  • 3 to 4 green onions (sliced)
  • 1/4 cup chopped cilantro
  • Optional: crushed peanuts and lime wedges for serving
  • 1/4 cup creamy peanut butter
  • 2 to 3 tablespoons soy sauce
  • 1 to 2 tablespoons rice vinegar or lime juice
  • 1 to 2 tablespoons honey or maple syrup
  • 1 to 2 garlic cloves (minced)
  • 1 teaspoon grated fresh ginger (optional)
  • Water (to thin dressing as needed)
  • Optional heat: sriracha or chili flakes

Instructions

  1. Cook the noodles according to package directions until al dente. Drain and rinse under cold water.
  2. Whisk together the peanut butter, soy sauce, rice vinegar or lime juice, honey or maple syrup, minced garlic, and grated ginger until smooth.
  3. Gradually add water to the dressing while whisking until it reaches a smooth consistency.
  4. If you like a kick, stir in sriracha or chili flakes to taste.
  5. Combine the cooked noodles, carrots, cucumber, red bell pepper, green onions, and cilantro in a large bowl.
  6. Pour the peanut dressing over the salad and toss until everything is evenly coated.
  7. Serve topped with crushed peanuts and lime wedges. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the noodles absorb some dressing, add lime juice or soy sauce to refresh.

Nutrition

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

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