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Thai Noodle Salad

Thai Noodle Salad Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 oz thin rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced red cabbage
  • 1 red bell pepper, thinly sliced
  • 3 scallions, sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup roasted salted peanuts, chopped
  • Lime wedges
  • 3 tbsp creamy peanut butter
  • 3 tbsp fresh lime juice
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil
  • 1 garlic clove, grated
  • 1 tsp grated fresh ginger
  • 2 to 3 tbsp warm water

Method
 

  1. Bring a pot of water to a boil, add the noodles, and cook 3 to 4 minutes. Drain and rinse under cold water until completely cool, then drain well.
  2. Whisk peanut butter, lime juice, soy sauce, honey, sriracha, sesame oil, garlic, ginger, and 2 tbsp warm water until smooth. Thin with more water if needed.
  3. Toss the noodles with carrots, cabbage, bell pepper, scallions, and half the cilantro. Pour half the dressing over and toss until coated.
  4. Divide among bowls, top with remaining dressing, peanuts, and cilantro, and serve with lime wedges.

Notes

If you add shrimp or chicken, fold it in with the vegetables in step 3. For meal prep, keep the dressing separate and toss just before serving so the noodles and vegetables stay bright and crunchy.