Description
This Thai Noodle Salad is a vibrant and refreshing dish that captures the essence of Southeast Asian flavors. Bursting with crisp vegetables and coated in a creamy peanut sauce, this gluten-free and plant-based meal comes together in under 30 minutes—perfect for busy weeknights or as a colorful side at gatherings.
Ingredients
Scale
- 12 ounces dry noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups grated carrots
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce (to taste)
- Fresh cilantro (for garnish)
- Optional: crushed peanuts
Instructions
- Cook the noodles according to package instructions in salted boiling water until al dente. Drain and rinse with cold water.
- Prepare vegetables by slicing them into thin strips. Use a mandoline for even cabbage slices.
- In a large bowl, combine the cooked noodles and sliced vegetables gently.
- Drizzle half of the peanut sauce over the mixture and toss to combine, adding more sauce to taste.
- Serve immediately, garnished with fresh cilantro and crushed peanuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg