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Thai Noodle Salad with Peanut Sauce
Thai Noodle Salad with Peanut Sauce
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Experience a taste of Thailand with this exotic Thai Noodle Salad. Vibrant veggies, tropical fruit, rice noodles, and creamy peanut dressing combine for a delectable and refreshing vegetarian dish. Perfect as a side or light meal.
Ingredients:
  • For the salad:
  • 1 small head (about 2 cups) romaine lettuce
  • 1/4 head (about 2 cups) red cabbage
  • 1 large red bell pepper
  • 1 large carrot (about 1/2 cup), shredded
  • 1 mango
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1/4 cup green onions, plus more for garnish
  • 1/4 cup roasted peanuts, roughly chopped, plus more for garnish
  • 8 ounces (227 grams) pad Thai rice noodles
  • For the peanut dressing (makes 3/4 cup):
  • 1/3 cup creamy peanut butter
  • 3 tablespoons lime juice
  • 3 tablespoons water
  • 3 tablespoons brown sugar
  • 4 teaspoons rice wine vinegar
  • 4 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon fish sauce
  • 1/2 teaspoon sriracha or chili paste
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon minced garlic
Instructions:
  • Cook the rice noodles until tender: Boil 3 quarts of water in a large pot, then add the rice noodles and cook for approximately 5 minutes, stirring occasionally.
  • Cool and drain the noodles: Place in a colander, rinse with cool water until cold, and allow to drain thoroughly before adding to the salad. Rinse with cool water to separate noodles if they stick together.
  • Prepare the vegetables: As the water heats up and the noodles cook, slice or chop each ingredient straight into a large serving bowl. Cut romaine lettuce into 1/4-inch strips, thinly slice cabbage and bell pepper, shred 1/2 cup of carrot, peel and slice mango 1/8-inch thick, chop cilantro, thinly slice green onions, and roughly chop roasted peanuts.
  • Prepare the peanut dressing: Combine peanut butter, lime juice, water, brown sugar, rice wine vinegar, soy sauce, sesame oil, fish sauce, sriracha, ginger, and garlic in a small bowl and whisk until smooth.
  • Mix together: Combine the rice noodles with the vegetables, herbs, and peanuts in a bowl. Drizzle half of the dressing on top.
  • Garnish the salad with fresh cilantro leaves, sliced green onions, chopped peanuts, and serve the extra dressing on the side.

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