Thai Peanut Noodle Salad
Sep 28, 2024 03:38 AM
Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this cold Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together in about 30 minutes! This recipe is vegetarian, vegan and gluten free.
When you are transitioning to a vegetarian way of eating, it opens up a whole new world of flavors I haven't previously known. Thai flavors quickly rise to the top of your list of favorites. What I love about Thai food is that it’s fresh, umami packed and is easily plant focused.
While the crunchy veggies and slurpy noodles shine in this cold peanut noodle recipe, it’s the totally mouthwatering Thai noodle salad dressing/sauce that ties the textures and flavors together. The dressing is garlicky, gingery, peanutty, with just a touch of sweet and has that mouthwatering umami I’m forever after.
Ingredients:
For the Salad
- 1/2 C (65g) Cashews or peanuts
- 1 C (140g) Shelled Edamame frozen
- 4 oz (110g) Rice Stick Noodles
- 1-2 tsp Sesame Oil optional
- 1 1/2 C (155g) Red or Yellow Bell Pepper about 1 large, I like to mix red and yellow
- 1 C (45g) Carrots shredded
- 3 C (190g) Cabbage green and purple mixed, shredded
- 1 C (100g) Sugar Snap Peas or snow peas, sliced into bite size pieces on the bias
- 1/2 C (30g) Green Onions sliced thin on the bias
- Herbs such as Thai basil, mint and cilantro use to taste - I like a combo of all three, fine chop about 4 Tbs. Use whole leaves to garnish.
For the Dressing (makes about 1 C (260g))
- 1 inch (2.5cm) Nub Fresh Ginger peeled
- 2 Plump Cloves of Garlic
- 6 Tbs (100g) Peanut Butter smooth, natural
- 2 1/2 Tbs Lime Juice from about one lime
- 3 1/2 Tbs Tamari soy sauce may be used if desired
- 2 Tbs Maple Syrup or honey
- 2 tsp Sriracha or 1/4 tsp red chili flakes
- 3-4 Tbs Hot Water to thin the dressing
Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Write a comment
No comments