Description
Discover the vibrant flavors of this Thai Noodle Salad, a colorful and satisfying dish that perfectly balances fresh vegetables and gluten-free noodles with a creamy homemade peanut sauce. Ready in just 30 minutes, it’s an ideal choice for busy weeknights or gatherings.
Ingredients
Scale
- 12 ounces dry rice noodles
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce (to taste)
- Fresh cilantro (for garnish)
- Optional: crushed peanuts
Instructions
- Boil the noodles in salted water according to package instructions until al dente. Rinse with cold water in a colander.
- Wash and slice the vegetables into thin strips using a mandoline or grater.
- In a large bowl, combine the rinsed noodles and prepared vegetables; toss them together.
- Drizzle half of the peanut sauce over the mixture and toss until well-coated. Adjust with more sauce as needed.
- Garnish with cilantro and optional crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg