Description
Indulge in a deliciously vibrant Thai Noodle Salad, perfect for a quick weeknight dinner or as a colorful side dish for gatherings. This salad combines fresh vegetables with a creamy peanut sauce, offering an explosion of flavors in every bite. Gluten-free, plant-based, and ready in just 30 minutes, it’s not only visually appealing but also packed with nutrients. Customize it with your favorite veggies or proteins for a meal that fits any occasion.
Ingredients
Scale
- 12 ounces dry noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions
- 1 cup defrosted edamame
- Peanut sauce (homemade or store-bought)
- Fresh cilantro (for garnish)
- Optional: crushed peanuts
Instructions
- Boil a large pot of salted water and cook the noodles according to package instructions until al dente.
- Rinse cooked noodles under cold water and transfer them to a large serving bowl.
- Wash and slice bell peppers into thin strips; shred cabbage and chop carrots finely.
- Add all vegetables and edamame to the bowl with the noodles; gently toss together.
- Pour half of the peanut sauce over the mixture, adjusting to your taste, and mix well.
- Garnish with fresh cilantro and optional crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg