Thai-Style Peanut Noodle Salad

noodles and fresh, crisp veggies coated in a peanut-infused dressing that is full of umami flavors!

Course Entree, Salad

Cuisine Thai

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 558kcal

Author Melissa Huggins

Equipment

Medium/Large Pot
Mixing Bowl
Whisk

Ingredients

Salad

8 ounces dry rice noodles
1 cup frozen shelled edamame thawed
1 cup finely shredded purple cabbage
1 cup finely shredded green cabbage
1 cup julienned carrots , or shredded
½ cup chopped cilantro leaves + more for topping
⅓ cup sliced green onion (about 3-4 stalks) + more for topping

Peanut Dressing

¼ cup smooth peanut butter , natural (more if preferred)
3 tablespoons soy sauce , low sodium (use tamari for gluten-free option)
1.5 tablespoons rice vinegar (more if preferred)
2 tablespoons lime juice , fresh squeezed
2 tablespoons agave nectar or maple syrup
2 tablespoons toasted sesame oil + 1 teaspoon for drizzling
2 tablespoons water
1 tablespoon fresh minced ginger
1 tablespoon sriracha (optional)
1 fat clove garlic , minced

For Topping (optional)

¼ cup roasted unsalted peanuts , chopped
2 tablespoons sesame seeds black or white

US Customary - Metric

Instructions

Make the dressing: whisk together the peanut butter, soy sauce, lime, vinegar, water, agave, ginger, garlic, sriracha, and sesame oil to combine well. Taste and adjust flavors if needed. Place in the fridge until ready for use.
Cook the noodles: cook according to package directions then strain the noodles in a colander and rinse under cold water until completely cooled. Drizzle about 1 teaspoon of sesame oil or a neutral-flavored oil over the noodles and gently toss to combine.
Put it together - In a large bowl, toss all of the salad ingredients together with the cooled noodles. Now pour the dressing on top and toss again. Taste and adjust flavors if needed.
Serve: Top with chopped peanuts, sesame seeds, extra cilantro, and green onions before serving.

Notes

Dressing - It's so easy to customize to your liking. It's on the zesty side which is delicious, but if you want a milder version, just reduce the ginger, rice vinegar, or lime juice. You can always add more to taste after combining. If you want more peanut butter flavor, add 1-2 more tablespoons and add more water to thin if needed. It does have a slight spicy kick, so you can reduce or omit the sriracha if preferred. If you don't have toasted sesame oil, you can use any neutral-flavored oil. It won't have that toasted flavor, but it will keep everything hydrated.

Substitution + Add-In Ideas - snow peas, bean sprouts, roasted corn, sliced broccoli, radishes, sliced bell pepper. Fresh chopped mint, Thai basil, or regular basil.

Nutrition