Description
This Thai Peanut Noodle Salad is a fresh, colorful, and flavorful dish combining tender rice noodles with a creamy peanut sauce, crunchy vegetables, and a touch of spice. Perfect for a quick lunch, hearty side, or easy dinner, it offers a harmonious blend of creamy, tangy, sweet, and spicy notes alongside nutritious ingredients and plant-based proteins.
Ingredients
Scale
Noodles
- 200g rice noodles
Peanut Sauce
- 3 tablespoons natural peanut butter
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 clove fresh garlic, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons grape juice
- Pinch of chili flakes or fresh chili (optional)
Vegetables
- 1 medium carrot, grated
- 1 cup thinly sliced bell peppers (any color)
- 3 scallions, chopped
Garnishes and Extras
- 2 tablespoons crushed peanuts (plant-based)
- Chili flakes or fresh chili slices (optional)
- Plant-based dairy (optional, for creamier texture or garnish)
Instructions
- Prepare the noodles: Cook the rice noodles according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Whip up the peanut sauce: In a bowl, combine natural peanut butter, vegetarian Worcestershire sauce (natural), minced garlic, fresh lime juice, grape juice, and a pinch of chili flakes if using. Whisk until smooth and creamy.
- Chop and prep veggies: Thinly slice the bell peppers, grate the carrot, and chop the scallions evenly to maintain consistent texture.
- Mix noodles and sauce: Pour the peanut sauce over the noodles while they are slightly warm and toss gently to coat every strand evenly.
- Add veggies and toss: Fold in the chopped vegetables and mix gently until everything is well combined.
- Garnish and serve: Top the salad with crushed peanuts and extra chili flakes if desired. Serve immediately or chill for a refreshing cold salad.
Notes
- Use fresh lime juice to elevate the flavor better than bottled alternatives.
- Do not overcook noodles to avoid mushiness and maintain a pleasant bite.
- Toss gently to keep noodles intact and veggies crisp without bruising.
- Adjust sauce thickness by adding a splash of water or grape juice if it becomes too thick.
- Let the salad rest for 10 minutes before serving to allow flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Thai peanut noodle salad, vegan noodle salad, gluten free salad, peanut sauce noodles, plant-based Thai salad
