Description
This Thai Peanut Noodle Salad is a vibrant, fresh dish featuring soft rice noodles tossed in a creamy natural peanut sauce with crisp vegetables like shredded carrots, cucumber slices, and red bell pepper strips. Enhanced with fragrant cilantro and crunchy roasted peanuts, it delivers a perfectly balanced combination of flavors and textures. Quick to prepare and highly customizable, this salad is a light, healthy, and energizing meal ideal for any day and occasion.
Ingredients
Scale
Noodles
- 200g rice noodles
Vegetables
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 cup red bell pepper strips
- 1/4 cup chopped cilantro
Peanut Sauce (natural)
- 1/3 cup natural peanut butter (plant-based)
- 2 tbsp fresh lime juice
- 2 garlic cloves, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar
- 2–3 tbsp water (to thin sauce as needed)
- 1 tsp natural gelling agent
Garnishes
- 1/4 cup roasted peanuts, chopped
- Extra chopped cilantro for topping
Instructions
- Prepare the noodles: Cook the rice noodles according to package instructions until tender but still firm. Drain well and rinse under cold water to stop cooking and prevent sticking. Set aside while you prepare the sauce and vegetables.
- Make the peanut sauce (natural): In a bowl, whisk together natural peanut butter (plant-based), fresh lime juice, minced garlic, vegetarian Worcestershire sauce (natural), apple cider vinegar, and a splash of water. Stir in the natural gelling agent until you achieve a smooth, creamy consistency that will coat the noodles beautifully.
- Chop and prepare vegetables: Slice cucumbers and red bell peppers into thin strips, shred the carrots, and roughly chop fresh cilantro. These fresh vegetables will add crispness and bright aromas to the salad.
- Toss everything together: In a large bowl, combine the cooled noodles with the chopped vegetables. Pour the creamy peanut sauce (natural) over the top and toss thoroughly until every strand and piece is evenly coated with the luscious dressing.
- Garnish and serve: Top your Thai Peanut Noodle Salad with chopped roasted peanuts and extra cilantro. Serve immediately to enjoy the best texture and vibrant flavors.
Notes
- Use fresh lime juice to enhance the tang and brightness of the peanut sauce (natural).
- Do not overcook rice noodles; keep them slightly firm for better texture when tossed.
- Add peanut sauce (natural) gradually to control creaminess and avoid overwhelming fresh ingredients.
- Lightly toast peanuts before adding for richer flavor and crunch.
- Chill the salad for 10 minutes before serving to allow flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai noodle salad, peanut noodle salad, plant-based peanut sauce, gluten free salad, fresh vegetable salad, easy Thai recipe
