Thai Peanut Noodle Salad
This simple Thai Peanut Noodle Salad is almost as delicious as it is easy to make. Even though it uses what looks like a multitude of ingredients, it really doesn’t take much time or effort to put it together. The peanut dressing is super tasty, and you can vary the amount of spicy kick depending on your taste.
You can shred the cabbage and carrots old school by hand, in a food processor or short cut the process by using a pre shredded bag from the grocery. And it’s also super versatile – works great as a side or add some grilled chicken or shrimp to turn it into a healthy meal. So without further ado, let’s get to it.
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Here’s the ingredients. Even though we might be setting a record with 18 ingredients, this salad is actually super quick and easy to make.
Step one is to make the peanut dressing. Whisk together the peanut butter, soy sauce, vinegar, sesame oil, ginger, brown sugar, garlic and Sriracha. You can add more Sriracha for a little more zing if that’s your thing. Thin the dressing with 2 to 3 tablespoons of hot water.
You can use pretty much any kind of noodles for this recipe. Today I’m using the gluten free spaghetti noodles. Boil the noodles in salted water according to the directions on the package. Drain and rinse with cold water to keep from ending up with a big gloppy mess of noodles. Add the peanut dressing and toss to coat everything evenly.
Add cabbage, carrots, bell pepper, green onions, cilantro, jalapeño, cilantro and peanuts.
Give everything a good toss. Garnish with more chopped peanuts and it’s ready to serve. Enjoy!
For variations, just add some grilled chicken or shrimp and turn this delicious salad into a meal.
Thai Peanut Noodle Salad
Thai Peanut Noodle Salad
Ingredients
- 8 ounces noodles
- 1/2 green cabbage shredded
- 1/4 purple cabbage shredded
- 2 carrots shredded
- 1 red bell pepper seeds removed, thinly sliced
- 3 green onions sliced
- 1/4 bunch cilantro roughly chopped
- 1 jalapeño finely diced
- 1/2 cup roasted peanuts roughly chopped
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
- 1 clove garlic minced
- 1 tablespoon Sriracha
- 3 tablespoon hot water
Instructions
- Boil the noodles according to the package directions. Drain and then rinse in cold water.
- Whisk together peanut butter, soy sauce, vinegar, sesame oil, ginger, brown sugar, garlic and Sriracha. Thin dressing with 3 tablespoons hot water as needed.
- Add dressing to noodles, toss to coat.
- Add cabbage, carrots, bell pepper, green onions, cilantro, jalapeño and peanuts. Toss, garnish with more peanuts and serve.
