Name: Thai Peanut Noodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 8 oz (225g) rice noodles; 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 1 cucumber, julienned; 3 green onions, thinly sliced; 1/2 cup fresh cilantro, chopped; 1/3 cup creamy peanut butter; 3 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar; 1 tablespoon fresh lime juice; 1 tablespoon honey; 1 tablespoon sesame oil; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 1/4 cup roasted peanuts, chopped, for garnish

Instructions

Prepare the noodles

Cook the rice noodles according to package instructions until al dente, usually 6-8 minutes. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
Make the peanut dressing

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and grated ginger until smooth and well combined. If the dressing is too thick, add 1-2 tablespoons of warm water to reach desired consistency.
Prepare the vegetables

In a large bowl, combine the sliced red bell pepper, shredded carrots, julienned cucumber, and sliced green onions. Toss gently to mix the vegetables evenly.
Combine the salad

Add the cooled rice noodles to the bowl with the vegetables. Pour three-quarters of the peanut dressing over the noodles and vegetables. Using tongs or two large forks, gently toss everything together until the noodles and vegetables are evenly coated with dressing.
Serve and garnish

Transfer the noodle salad to a serving platter or individual bowls. Drizzle with the remaining peanut dressing, then sprinkle with fresh cilantro and chopped peanuts. Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Thai Peanut Noodle Salad

Ingredients

Instructions

Nutritional Information