Cold Thai Noodle Salad
A refreshing salad featuring chewy rice noodles, crunchy vegetables, and savory peanut dressing, perfect for meal prep or casual gatherings.
Ingredients
For the Salad
- 8 oz Rice noodles Cooked according to package instructions.
- 1 cup Bell peppers Chopped, any color.
- 1 cup Carrots Thinly sliced.
- 1 cup Cucumber Chopped.
- 1/2 cup Green onions Chopped.
- 1/2 cup Peanuts Optional, for topping.
- 1/4 cup Fresh herbs Like cilantro or basil, chopped.
For the Dressing
- 1/4 cup Peanut butter Creamy style preferred.
- 2 tbsp Soy sauce Use gluten-free if needed.
- 2 tbsp Lime juice Freshly squeezed.
- 2 tbsp Water To adjust consistency of dressing.
Instructions
Preparation
- Cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water.
- Chop the bell peppers, carrots, cucumber, and green onions into thin slices.
- Roughly chop the fresh herbs and set aside.
- In a small bowl, combine the peanut butter, soy sauce, lime juice, and a little water to create a smooth dressing.
Mixing
- In a large mixing bowl, add the cooled rice noodles and the chopped vegetables.
- Pour the prepared peanut dressing over the noodles and toss gently to combine, ensuring everything is coated evenly.
Serving
- Transfer the salad to a serving dish, and top with the chopped peanuts and fresh herbs.
- Serve immediately for the freshest taste, or refrigerate for later enjoyment.
Notes
For added crunch, use roasted peanuts instead of raw. Store leftovers in an airtight container for up to 3 days. Marinating in the refrigerator for 30 minutes enhances flavor.