Thai Noodle Salad
Fresh Thai noodle salad with rice noodles, colorful vegetables, and creamy peanut sauce. Quick 30-minute recipe perfect for lunch or dinner with authentic Thai flavors.
Equipment
- large pot
- mixing bowl
- small bowl
- whisk
- measuring cups
- measuring spoons
- knife
- cutting board
- tongs
Ingredients
Salad Base
- 8 ounces rice noodles
- 2 cups shredded purple cabbage
- 1 cup thinly sliced red bell pepper
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
Instructions
- Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 5-7 minutes, until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the shredded purple cabbage, sliced red bell pepper, shredded carrots, chopped cilantro, and chopped green onions. Toss gently to mix.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, and red pepper flakes until smooth and well combined.
- Add the cooled rice noodles to the bowl with the vegetables.
- Pour the peanut sauce over the top. Using tongs or a large spoon, toss everything together until the noodles and vegetables are evenly coated with the sauce.
- Serve immediately or chill in the refrigerator for up to 1 hour for a cooler dish.
Notes
Serve immediately or chill in the refrigerator for up to 1 hour for a cooler dish.