Description
Indulge in a vibrant and nutritious Thai Noodle Salad that brings an exciting fusion of flavors and textures to your table. This delightful dish features colorful veggies, creamy peanut sauce, and perfectly cooked noodles, making it an ideal option for busy weeknights or as a stunning side at gatherings. Not only is this recipe gluten-free and plant-based, but it’s also surprisingly easy to prepare in under 30 minutes. Enjoy it as a satisfying main course or serve it alongside grilled meats for a fresh twist. Whether you’re meal prepping for the week or impressing guests at a potluck, this Thai noodle salad will quickly become a favorite.
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)
- Peanut sauce (to taste)
- Optional: chopped cilantro and crushed peanuts for garnish
Instructions
- Cook noodles in a large pot of boiling salted water until al dente, according to package instructions. Drain and rinse under cold water.
- While noodles cool, prepare vegetables by slicing bell peppers into thin strips and shredding carrots.
- In a large serving bowl, combine cooled noodles with all the prepared vegetables.
- Pour half of the peanut sauce over the salad and mix well; adjust the sauce amount according to your preference.
- Garnish with cilantro and peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg