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Thai noodle salad made easy! Discover my ultimate recipe featuring a creamy peanut dressing, crunchy veggies, and perfect rice noodles. Ready in 20 minutes!

Thai Noodle Salad: The Ultimate Crisp & Spicy Recipe

A vibrant, crunchy, and refreshing Thai noodle salad packed with rainbow vegetables, tender rice noodles, and tossed in an unforgettable, rich, and creamy peanut dressing. Naturally vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Asian, Thai-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

Noodle Salad
  • 8 oz brown rice noodles (pad thai style)
  • 2 cups red cabbage finely shredded
  • 1 cup carrots julienned or grated
  • 1 cup red bell pepper thinly sliced
  • 1 cup edamame shelled and steamed
  • 3 stalks green onions thinly sliced
  • 0.5 cup fresh cilantro roughly chopped
  • 0.25 cup fresh mint torn
  • 0.25 cup roasted peanuts crushed, for garnish
Creamy Peanut Dressing
  • 0.5 cup natural creamy peanut butter just peanuts and salt
  • 3 tbsp low-sodium tamari or soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp fresh lime juice about 1 large lime
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger minced or grated
  • 2 cloves garlic minced
  • 1 tbsp sriracha adjust to taste
  • 2-3 tbsp warm water to thin the dressing

Method
 

  1. Bring a large pot of water to a boil. Remove from heat, submerge the rice noodles, and let soak for 8-10 minutes until chewy and al dente.
  2. Drain the noodles immediately and rinse thoroughly under very cold running water to remove excess starch. Toss with a few drops of sesame oil to prevent sticking and set aside.
  3. In a medium bowl or a glass jar with a tight-fitting lid, combine the peanut butter, tamari, rice vinegar, lime juice, maple syrup, sesame oil, ginger, garlic, and sriracha. Whisk or shake vigorously to combine.
  4. Gradually whisk in the warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
  5. In an exceptionally large mixing bowl, combine the shredded red cabbage, carrots, red bell pepper, edamame, and green onions.
  6. Add the cooled rice noodles to the bowl of vegetables. Pour 3/4 of the peanut dressing over the top.
  7. Using kitchen tongs, toss the salad vigorously until all noodles and vegetables are evenly coated with the dressing.
  8. Gently fold in the fresh cilantro and mint. Garnish with crushed roasted peanuts and serve immediately, or store for meal prep.

Notes

Expert Tips: Do not skip rinsing the rice noodles under cold water; otherwise, they will clump and turn gummy. If meal prepping, store the dressing separately from the noodles and vegetables, and combine right before eating to maintain maximum crunch.