Thai Peanut Noodle Salad
Lunch
A refreshing cold noodle salad tossed in a bold, tangy peanut-lime dressing with crunchy vegetables. Perfect for meal prep — it gets even better as it marinates.
Prep Time: 15 mins
Cook Time: 10 mins
Servings: 3
Ingredients
- • 8 oz rice noodles or soba noodles
- • 1 large carrot, julienned
- • 1 red bell pepper, thinly sliced
- • 1 cup shredded purple cabbage
- • 1 cup edamame, shelled
- • 1/2 English cucumber, julienned
- • 3 green onions, sliced
- • 1/4 cup fresh cilantro, chopped
- • 1/4 cup roasted peanuts, crushed
- • For the dressing:
- • 3 tbsp peanut butter
- • 2 tbsp soy sauce
- • 2 tbsp rice vinegar
- • 1 tbsp sesame oil
- • 1 tbsp lime juice
- • 1 tbsp maple syrup
- • 1 tsp sriracha
- • 1 clove garlic, minced
Instructions
1
Cook the noodles according to package directions. Rinse under cold water and drain well.
2
Whisk all dressing ingredients together until smooth. Add a splash of water if too thick.
3
In a large bowl, combine the cooled noodles, carrot, bell pepper, cabbage, edamame, cucumber, and green onions.
4
Pour the dressing over the noodle mixture and toss thoroughly to coat.
5
Garnish with fresh cilantro and crushed peanuts.
6
Serve immediately or refrigerate for up to 3 days. The flavors deepen as it sits.