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Thai Noodle Salad with Peanut Sauce

A vibrant and flavorful Thai noodle salad featuring tender rice noodles, crisp vegetables, and a creamy peanut sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 8 ounces rice noodles Use gluten-free rice noodles for a gluten-free option.
  • 1 cup shredded carrots
  • 1 cup red bell pepper, sliced
  • 1 cup cucumber, sliced
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro For garnish.
  • 1/4 cup peanuts for topping For garnish.
Peanut Sauce
  • peanut sauce Use store-bought or homemade.

Method
 

Preparation
  1. Start by cooking the rice noodles according to the package instructions, usually soaking them in hot water for about 8-10 minutes.
  2. While the noodles are cooking, prepare your fresh veggies by slicing the red bell pepper, cucumber, and shredding the carrots if you haven’t already.
Mixing
  1. In a large mixing bowl, combine the cooked rice noodles, shredded carrots, sliced bell peppers, cucumber, and green onions.
  2. Drizzle the peanut sauce over the noodle and vegetable mixture, and toss everything together until well-coated.
Serving
  1. Toss in the fresh cilantro and sprinkle the peanuts on top for added crunch.
  2. Serve chilled or at room temperature, and enjoy!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. For best results, keep the dressing separate until serving to maintain freshness.