Description
This Thai Noodle Salad is a refreshing, vibrant dish that brings together a delightful mix of fresh vegetables and creamy peanut sauce. Perfect for any occasion, this quick recipe can be prepared in under 30 minutes and is both gluten-free and plant-based, making it suitable for a wide range of dietary preferences. The colorful array of veggies not only enhances the visual appeal but also packs a nutritious punch. Enjoy it as a main course for a light meal or serve it as an impressive side dish at gatherings. Customize the flavors to your liking, and experience an explosion of taste with every bite!
Ingredients
Scale
- 12 ounces dry noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions, sliced
- 1 cup edamame, defrosted
- 1 batch peanut sauce
- ½ cup chopped cilantro (for garnish)
- Optional: ½ cup crushed peanuts
Instructions
- Boil the Noodles: In a large pot, bring salted water to a boil and cook noodles according to package instructions until al dente. Rinse under cold water.
- Prepare the Vegetables: Wash and slice all vegetables into thin strips.
- Combine Ingredients: In a large serving bowl, mix the cooled noodles with the prepared vegetables.
- Add Peanut Sauce: Pour half of the peanut sauce over the mixture and toss gently to combine. Adjust sauce to taste.
- Garnish: Top with cilantro, scallions, and crushed peanuts if desired. Serve immediately or let chill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg