Description
Thai-inspired cold noodle salad is a vibrant and refreshing dish that combines tender rice noodles with crisp vegetables and a creamy peanut dressing. This easy-to-make salad bursts with flavors, making it perfect for warm days or casual gatherings. Enjoy it chilled or at room temperature, and let each bite transport you to the streets of Thailand.
Ingredients
Scale
- 8 oz thin rice noodles
- 1 red bell pepper, sliced
- 1 medium cucumber, thinly sliced
- 1 cup carrots, julienned
- 4 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 2 tbsp honey or maple syrup
- Warm water (as needed for sauce consistency)
Instructions
- Cook the rice noodles according to package instructions until soft but slightly chewy. Drain and rinse under cold water.
- While the noodles cook, prepare the vegetables: slice the red bell pepper, cucumber, and julienne the carrots. Chop the green onions.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey (or maple syrup), and warm water until smooth.
- In a large mixing bowl, combine cooked noodles with sliced veggies. Pour over the dressing and toss gently until well-coated.
- Garnish with freshly chopped cilantro and serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 360
- Sugar: 10g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg