This Thai peanut noodle salad packed with crunchy vegetables, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing. This Thai peanut noodle salad recipe will make beforehand prepared and easy to pull together! And this is vegan and gluten-free.
Sesame Oil: Optional, but drizzling a little bit of oil over the noodles following draining helps prevent them from sticking till they cool from the refrigerator.
If not used, the noodles will probably loosen after the dressing is poured over the salad and tossed. I will say, the sesame oil adds a wonderful dose of taste!
Thai Peanut Salad retains nicely in the refrigerator for up to 3-days. If desired, set out in room temperature at least 30 minutes before serving to enable the fats to soften.
Please, if you recreate this Thai Peanut Noodle Salad recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Thai Peanut Noodle Salad
Ingredients
For the Salad
- 4 oz rice stick noodles (about 110g)
- 1 c edamame frozen (about 140g)
- 1 ½ c red or yellow bell pepper about 1 large i like to mix red and yellow
- 3 c cabbage green and purple mixed shredded (about 190g)
- ½ c cashews or peanuts (about 65 g)
- ½ c green onions sliced thin on the bias (about 30g)
- 1 c carrots shredded (about 45g), (about 155g)
- herbs such as Thai basil mint and cilantro, to taste
- 1 c sugar snap peas or snow peas sliced into bite size pieces on the bias, (about 100g)
- 1-2 tsp sesame oil (optional)
For the Dressing
- 2 plump cloves of garlic
- 2 ½ tbs lime juice from about one lime
- 6 tbsp peanut butter smooth natural
- 3-4 tbsp hot water to thin the dressing
- 3 ½ tbs tamari soy sauce if desired
- 1 inch 2.5cm nub fresh ginger peeled
- 2 tbsp maple syrup or honey
- 2 tsp sriracha or ¼ tsp red chili flakes
Instructions
For the Salad
- Preheat oven to 350°F and toast the cashews for 8-9 minutes, or till golden and aromatic. Put aside to cool. Rough chop. Put aside 2 tbsp for garnish
- Bring a medium pot of water to a boil. After boiling add the frozen edamame. Set a timer for 5 minutes and then cook the edamame on heat.
- The water must go back to a boil. Specify a strainer within a large-bowl to retain the water out of the edamame. After 5-6 minutes of cooking along with the edamame is tender, then strain the edamame reserving the water in a large-bowl. Rinse edamame under cool running water. Put the edamame aside.
- Working fast, in the reserved water, then add the rice noodles. Permit the noodles to soak for 4-6 minutes from the formerly boiled edamame water. Loosen with a fork and check on them every couple of minutes.
- They ought to be tender, not mushy, when prepared. Strain and rinse with cold running water, tossing, until the water runs clean. Wipe the bowl dry and add the rice noodles into the bowl. Drizzle with sesame oil if using and toss.
- To the mixing bowl add the cashews, carrots, peppers, peas, cabbage, herbs and onions. Put in the fridge when making the dressing.
For the Dressing
- Into the bowl of a food-processor, add the garlic, ginger, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a couple of tbsp of hot-water and process till smooth. Check consistency.
- The dressing should be thick enough to stick to the veggies and noodles. If too thin, it is going to sink into the bottom of the bowl. Add up to 2 more tbsp of water if needed.
To Assemble
- Pour the dressing on the salad, distributing about 1/4 C. Toss salad throughly so that each of the veggies and noodles are coated. Add extra dressing if needed.
- Transfer to a serving bowl and sprinkle extra herbs and 2 tbsp of cashews on the top.
- Serve with lime wedges and Sriracha.
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- Classic Chickpea Salad Sandwich
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- Peanut Sauce Sweet Potato Noodles
- Roast Squash and Feta Couscous
- Kale and Cabbage Pad Thai Salad
- Thai Green Curry with Spring Vegetables