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Thai cuisine is renowned for its bold flavors and aromatic ingredients, expertly balancing sweet, sour, salty, and spicy elements. The essence of Thai cooking lies in its use of fresh herbs and spices, such as lemongrass, cilantro, and galangal, combined with staples like rice and noodles. The incorporation of vibrant vegetables and proteins makes Thai dishes not only tasty but also visually appealing.

Easy Thai Peanut Noodle Salad

Discover the vibrant flavors of Thailand with this Crunchy Thai Peanut Noodle Salad! This delightful dish combines gluten-free rice noodles with fresh, colorful vegetables and a creamy, nutty peanut dressing. Perfect for a light lunch or as a side, it’s not only quick to prepare but also packed with nutrients. Embrace the art of Thai cuisine and learn how to create this refreshing salad at home with our easy step-by-step guide. Enjoy a delicious and healthy meal that showcases the best of Thai street food!
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Ingredients
  

For the Noodle Salad:

8 oz rice noodles

1 cup shredded carrots

1 cup red bell pepper, julienned

1 cup cucumber, julienned

1 cup red cabbage, thinly sliced

1/2 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup crushed peanuts (for garnish)

For the Peanut Dressing:

1/3 cup creamy peanut butter

3 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tbsp sesame oil

2 cloves garlic, minced

1/2 tsp grated fresh ginger

1-2 tbsp water (to thin, if necessary)

Pinch of red pepper flakes (adjust for spice preference)

Instructions
 

Cook the Noodles: Start by boiling a pot of water. Once boiling, add the rice noodles and cook according to package instructions (usually about 4-6 minutes). Drain and rinse under cold water to stop the cooking process, then set aside.

    Make the Peanut Dressing: In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk together until smooth. If the dressing is too thick, gradually add water tablespoon by tablespoon until you reach your desired consistency.

      Prepare the Vegetables: While the noodles are cooling, wash and chop all your vegetables: shred the carrots, julienne the red bell pepper and cucumber, thinly slice the red cabbage, and chop the green onions and cilantro.

        Combine Ingredients: In a large mixing bowl, combine the cooled noodles, chopped vegetables, and half of the peanut dressing. Gently toss until everything is evenly coated.

          Serve: Divide the salad into serving bowls or plates. Drizzle with the remaining peanut dressing and sprinkle with crushed peanuts and extra cilantro for garnish.

            Enjoy! This salad can be served immediately, or chilled in the refrigerator for 30 minutes to let the flavors meld together.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4