Thai Noodle Salad with Peanut Sauce
A refreshing and flavorful Thai noodle salad topped with a creamy peanut sauce, perfect for a light meal or side dish.
Equipment
- Blender
- Large Bowl
- Serving bowl
Ingredients
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of red cabbage, carrots, and radish shredded or thinly sliced
- 1 red bell pepper finely sliced
- 3 scallions sliced
- ½ bunch cilantro (about 1/4 cup) chopped (or substitute with basil and mint)
- 1 tablespoon jalapeño finely chopped
- ¼ – ½ cup roasted, crushed peanuts (optional garnish)
- 5 slices ginger cut across the grain
- 2 cloves garlic
- ½ cup peanut butter (or substitute with almond butter)
- ½ cup fresh orange juice (roughly 1 large orange)
- ⅓ cup fresh lime juice (roughly 2 limes)
- ¼ cup soy sauce or gluten-free Braggs Liquid Amino Acids
- ⅓ cup honey, agave, or maple syrup
- ¼ cup toasted sesame oil
- 1 – 1 ½ teaspoons cayenne pepper (or a squirt of sriracha sauce)
- 1 teaspoon salt
Instructions
- Start by boiling your chosen noodles until they're just tender, keeping an eye on them so they do not overcook. You will know they are ready when they are pliable but still have a little bite. If they stick, rinse under cold water after draining to help separate them.
- Grab a blender and toss in the ginger, garlic, peanut butter, citrus juices, soy sauce, and honey. Blend everything until smooth and creamy, enjoying the aromas as they mix. If the sauce is too thick, adding a splash of water or extra lime juice can help you achieve the right consistency.
- While the noodles cool, slice and shred the red cabbage, carrots, and radish. You will want them to be thin and bite-sized for easy eating. The crunchiness adds a delightful texture, but do not rush this step or you risk uneven sizes.
- In a large bowl, add the cooked noodles, sliced veggies, red bell pepper, scallions, cilantro, and jalapeño. Gently toss everything with your hands until it is a colorful mix. Be careful not to squish the veggies too much; they need to retain their shape and crunch.
- Pour the peanut sauce over the noodle and veggie mix, tossing lightly until everything is coated. This step is where all those lovely flavors marry together. If you find the salad is too dry, you can always add a little more sauce later.
- Finish off your salad with a sprinkle of crushed peanuts for that extra crunch. It not only looks great but adds another level of texture too. Serve immediately, or let it chill for a bit if you prefer a colder dish. Just remember to keep any leftovers in the fridge to maintain freshness.
Notes
Refrigerate in an airtight container at a temperature of 40 degrees F or lower. The salad will keep for 4-5 days.
Make a double batch of the Thai Peanut Sauce to use with spring rolls or buddha bowls.
Keep the noodles and veggies separate from the dressing until serving to maintain freshness and prevent sogginess.
This salad is typically served cold, so reheating is not necessary.
Pair the salad with grilled chicken or shrimp for added protein. Serve alongside spring rolls for a complete meal. Garnish with extra lime wedges and chopped cilantro before serving.
Add shredded cucumber for extra crunch. Substitute different nut butters like cashew for variety. Mix in avocado slices for creaminess.