Thai Noodle Salad Recipe
This cold Thai noodle salad is a breeze to whip up, gluten-free, and totally plant-based! Ready in under 30 minutes, it's perfect for a quick weeknight dinner or a party side dish. With Thai-inspired flavors and colorful ingredients, this salad is a cinch to put together. Just pour on some sweet and savory peanut dressing, and you’ve got yourself an irresistible, crave-worthy dish! In less than half an hour, you can have the noodles cooked and all the ingredients mixed to create this light, vibrant meal!
Ingredients
- 12 Ounces dry noodles rice or soba noodles work great
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 cups Shredded purple cabbage
- 2 cups Shredded/grated carrot
- 4 Scallions sliced
- 1 cup Edamame defrosted
- Peanut sauce check out the recipe below
- 1/2 cup chopped Cilantro for garnish
- 1/2 cup Crushed peanuts Optional
Instructions
- Bring a big pot of salted water to a boil.
- Cook noodles according to the package instructions.
- While the noodles are cooking, prep your veggies. Slice them into long, thin strips. Pro tip: Use a mandoline for the cabbage to make life easier. For the carrot, a grater works, but if you want to save time, give it a quick pulse in a food processor.
- Once the noodles are cooked, rinse them under cold water and transfer them to a large serving bowl.
- Add in your sliced veggies and give everything a good stir.
- Pour about half of the peanut sauce over the noodles and veggies, and mix it all up. Keep adding sauce until it’s as saucy as you like it. (And yes, “sauciness” is totally a word!)
- Feel free to get creative with your toppings! Sprinkle on some fresh cilantro, scallions, peanuts, and maybe a few sesame seeds for good measure.
Notes
- Use any kind of noodle you like: rice, soba, or regular spaghetti.
- Get creative with veggies or add protein like baked tofu, tempeh, chicken, or chickpeas.
- Store leftovers in the fridge for up to 5 days.