Description
This Thai noodle salad is a vibrant, refreshing dish that perfectly combines colorful vegetables with a creamy homemade peanut sauce. Ready in under 30 minutes, this gluten-free and plant-based meal is ideal for busy weeknights or as a crowd-pleasing side at gatherings. With its crunchy textures and rich flavors, it’s versatile enough to serve as a main course or a light accompaniment to grilled meats. Enjoy this nourishing salad as a satisfying meal that’s both healthy and delicious.
Ingredients
Scale
- 12 ounces dry rice noodles
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions
- 1 cup edamame (defrosted)
- Peanut sauce (homemade or store-bought)
- Fresh cilantro and crushed peanuts for garnish
Instructions
- Boil the rice noodles in salted water according to package instructions until al dente. Drain and rinse with cold water.
- While the noodles cook, wash and slice the vegetables into thin strips.
- In a large bowl, combine the cooked noodles with the sliced vegetables.
- Add half of the peanut sauce and mix well, adjusting the sauce to your desired taste.
- Garnish with chopped cilantro, sliced scallions, and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg