Description
A vibrant and crunchy Thai noodle salad with a rich peanut sauce, perfect for meal prep or gatherings.
Ingredients
Scale
- 6 ounces dry rice noodles, pad thai style
- 4 cups mix of red cabbage, carrots, and radish, shredded or thinly sliced
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- 1/2 bunch cilantro, chopped (or substitute basil and mint)
- 1 tablespoon jalapeƱo, finely chopped (or to taste)
- 1/4 – 1/2 cup roasted, crushed peanuts (optional)
- 5 thin slices ginger
- 2 cloves garlic, minced
- 1/2 cup peanut butter (or substitute almond butter)
- 1/2 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/4 cup soy sauce or gluten-free liquid aminos
- 1/3 cup honey or agave or maple syrup
- 1/4 cup toasted sesame oil
- 1 – 1 1/21/2 teaspoons cayenne pepper (or sriracha, to taste)
- 11/2 teaspoon salt
Instructions
- Prep the Noodles: Start by cooking the rice noodles according to the package instructions. You will know they are ready when they are tender but still slightly firm to the bite. Rinse them under cold water right after cooking to remove stickiness, keeping each strand separate.
- Whisk that Sauce: In a large bowl, mix together the peanut butter, soy sauce, fresh lime juice, and a splash of water to create your sauce. It should have a nutty and tangy aroma. If it feels too thick, add a bit more water to achieve a desirable consistency.
- Chop the Veggies: While your sauce settles, chop the bell pepper, carrots, and any additional vegetables into bite-sized pieces. Aim for a colorful mix that gives a fresh crispy contrast when combined with the noodles.
- Toss it All Together: In a large bowl, combine the noodles, chopped veggies, and the peanut sauce. Gently toss to coat everything evenly without overmixing to ensure the veggies remain crunchy.
- Add the Toppings: Sprinkle sesame seeds and chopped peanuts on top of your salad for added crunch and flavor. Be cautious not to overdo it if you prefer a milder nutty taste.
- Chill Before Serving: Allow the salad to sit for at least 10 minutes before serving. This resting period helps the flavors meld, enriching the overall taste of the dish.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 4-5 days. Keep the dressing separate if preparing ahead to maintain the fresh crunch of the veggies.
- Expert Tips: For optimal flavor, consider doubling the peanut sauce quantity for other meals. Before serving, taste and adjust the sauce’s flavor with a dash more lime juice or soy sauce if needed for a fresher taste. If the noodles become sticky after cooking, rinsing them under cold water immediately can help. If the peanut sauce is too thick, thin it with a little water or extra lime juice until you reach your desired consistency.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve alongside grilled tofu or chicken for a complete meal. Garnish with extra crushed peanuts for texture and pair with lime wedges for added freshness.
- Recipe Variations: Swap rice noodles for quinoa for a different grain. Add mango or avocado for a tropical twist. Incorporating sesame seeds can add extra crunch.
- Ingredient Notes: Use gluten-free rice noodles if preferred. Substitute almond butter for a nut-free option. For a vegan alternative, use agave or maple syrup in place of honey. If cilantro is disliked, consider substituting with basil and mint.
Nutrition
- Serving Size: 1 serving
- Calories: 214
- Sugar: 10g
- Sodium: 280.5mg
- Fat: 9.8g
- Saturated Fat: 1.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29.9g
- Fiber: 2g
- Protein: 2.9g
- Cholesterol: 0mg