Can I make Thai Peanut Noodle Salad ahead of time?

Yes, you can prepare Thai Peanut Noodle Salad a day in advance. Store it in the refrigerator and mix well before serving.

What type of noodles should I use for Thai Peanut Noodle Salad?

Rice noodles work best for Thai Peanut Noodle Salad, but soba noodles or spaghetti also work well.

Is Thai Peanut Noodle Salad gluten free?

Yes, Thai Peanut Noodle Salad can be gluten free when made with rice noodles and gluten-free sauce ingredients.

Can I add protein to Thai Peanut Noodle Salad?

Yes, you can add tofu, tempeh, chickpeas, chicken, or shrimp to Thai Peanut Noodle Salad for extra protein.

How long does Thai Peanut Noodle Salad last in the fridge?

Thai Peanut Noodle Salad stays fresh in the refrigerator for up to 5 days when stored in an airtight container.

Thai Peanut Noodle Salad Amazing 30-Minute Easy Guide

Name: Thai Peanut Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 12 ounces dry noodles, such as rice noodles, soba noodles, or spaghetti; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 cups shredded purple cabbage; 2 cups shredded or grated carrot; 4 scallions, sliced; 1 cup edamame, defrosted; 1 batch peanut sauce; 1/2 cup chopped cilantro, for garnish; 1/2 cup crushed peanuts, optional; Sesame seeds, optional for topping

Description

Thai Peanut Noodle Salad is a quick, colorful cold noodle salad tossed with crisp vegetables, edamame, fresh herbs, and creamy peanut sauce. It is ready in 30 minutes and works well as a gluten-free side dish or plant-based dinner.

Ingredients

12 ounces dry noodles, such as rice noodles, soba noodles, or spaghetti
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups shredded purple cabbage
2 cups shredded or grated carrot
4 scallions, sliced
1 cup edamame, defrosted
1 batch peanut sauce
1/2 cup chopped cilantro, for garnish
1/2 cup crushed peanuts, optional
Sesame seeds, optional for topping

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Instructions

Bring a large pot of salted water to a boil.
Cook the noodles according to package instructions.
Wash the vegetables and slice them into long, thin strips.
Use a mandoline for the cabbage if desired, and grate the carrot or pulse it briefly in a food processor.
When the noodles finish cooking, rinse them well with cold water.
Add the cooled noodles to a large serving bowl.
Add the bell peppers, cabbage, carrot, scallions, and edamame to the bowl.
Pour half of the peanut sauce over the noodles and vegetables.
Toss everything together until evenly mixed.
Add more peanut sauce until the salad reaches your preferred sauciness.
Top with fresh cilantro, extra scallions, crushed peanuts, and sesame seeds if desired.
Serve immediately or chill before serving.

Notes

Use rice noodles to keep this recipe gluten free.
You can use soba noodles, spaghetti, or any noodle you prefer.
Add baked tofu, tempeh, chickpeas, chicken, or shrimp for extra protein.
Use any crisp vegetables you like, such as cucumbers, snap peas, or broccoli.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keep extra peanut sauce separate if making ahead so the salad stays creamy.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 424
Sugar: 6.5g
Fat: 18.9g
Carbohydrates: 52.1g
Fiber: 5.6g
Protein: 8.6g