Thai Peanut Noodle Salad
Cold rice noodles tossed in a tangy lime-peanut dressing with crunchy vegetables, a delicious and refreshing Thai classic.
10 min
Prep
10 min
Cook
4
Serves
340
Calories
Macros · per serving
9g protein
55g carbs
12g fat
Ingredients
For 4 servings
- 200 g rice noodles
- 4 tbsp peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 clove garlic
- 1 tsp ginger
- 1 tsp sriracha
- 2 tbsp water
- 1 red bell pepper
- 1 cucumber
- 1 carrot
- 1/4 cup cilantro
- 1/4 cup peanuts
Instructions
- 1
Cook the rice noodles according to package instructions, then drain and rinse under cold water.
- 2
In a bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, sriracha, and water until smooth.
- 3
Slice the red bell pepper, cucumber, and carrot into thin strips.
- 4
In a large mixing bowl, combine the cooked noodles, bell pepper, cucumber, and carrot.
- 5
Pour the peanut sauce over the noodle and vegetable mixture, tossing to coat evenly.
- 6
Chop the cilantro and peanuts, then sprinkle over the top of the salad before serving.
Cook it this week.
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