Description
A refreshing and colorful Thai noodle salad made with rice noodles and a peanut sauce dressing, perfect for a light meal.
Ingredients
Scale
- 12 ounces (340g) dry rice noodles, rinsed
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cups (150g) shredded purple cabbage
- 2 cups (250g) shredded/grated carrot
- 4 scallions, sliced
- 1 cup (150g) edamame, defrosted
- 1 batch peanut sauce
- 1/2 cup (15g) chopped cilantro for garnish
- Optional: 1/2 cup (75g) crushed peanuts
Instructions
- Cook & Rinse Noodles: Start by cooking the rice noodles in boiling water until they are tender but still have a bit of bite. Once they are done, drain them and rinse them under cold water. This step is crucial to stop the cooking process and avoid sticking. If you skip the rinse, you might end up with a clumpy mess.
- Mix Peanut Sauce: In a bowl, whisk together the peanut butter with soy sauce, lime juice, and a splash of warm water until it is smooth and silky. The aroma should fill your kitchen. Be cautious with the amount of water; adding too much can make the sauce too runny.
- Toss in Veggies: In a large bowl, combine your favorite chopped veggies (red bell pepper, yellow bell pepper, purple cabbage, carrot, scallions, and edamame) with the noodles. Mix gently to avoid squishing the delicate pieces; you want to see vibrant colors popping.
- Drizzle & Mix Sauce: Pour the peanut sauce over the noodle and veggie mixture. As you gently mix, the noodles should start to shine with sauce. Be careful not to drown the salad; too much sauce can weigh it down and mask the fresh flavors.
- Garnish & Serve: Top the salad with chopped peanuts and fresh cilantro for added crunch and freshness. This step elevates the dish visually and aromatically. If you skip this garnish, the salad may taste one-dimensional.
Notes
- Storage Tips: Store in an air-tight container in the fridge for up to 5 days. To keep the salad fresh, store components separately and combine just before serving.
- Expert Tips: To prevent your noodles from sticking together after cooking, rinse them under cold water immediately. Using a mandoline can help achieve thin and uniform slices of vegetables. When serving, drizzle the peanut sauce incrementally to find the right balance of flavors without making the salad too saucy. If the peanut sauce appears too thick, thin it with a splash of warm water for the desired consistency.
- Reheating Instructions: This salad is served cold, so no reheating is necessary.
- Serving Suggestions: Pair with grilled chicken or fish for a protein boost. Serve chilled with lime wedges and garnish with extra crushed peanuts and cilantro for enhancement.
- Recipe Variations: You can substitute rice noodles with soba noodles if desired. If allergic to peanuts, switch to a different sauce.
- Ingredient Notes: When choosing bell peppers, look for firm and shiny options for juiciness. For cabbage, select firm heads with no wilted leaves. Fresh and firm carrots will add the best sweetness and crunch. If edamame is unavailable, frozen peas can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 6.5g
- Sodium: N/A
- Fat: 18.9g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 52.1g
- Fiber: 5.6g
- Protein: 8.6g
- Cholesterol: 0mg