Description
Discover how to make a delicious Thai Peanut Noodle Salad with this easy recipe. Perfect for a quick and flavorful meal at home.
Ingredients
- – 1/2 cup (65g) Cashews or peanuts
- – 1 cup (140g) Shelled Edamame frozen
- – 4 oz (110g) Rice Stick Noodles
- – 1-2 tsp (8 ml) Sesame Oil optional, *see note
- – 1 1/2 cups (155g) Red or Yellow Bell Pepper about 1 large, I like to mix red and yellow
- – 1 cup (45g) Carrots shredded
- – 3 cups (190g) Cabbage green and purple mixed, shredded
- – 1 cup (100g) Sugar Snap Peas or snow peas, sliced into bite size pieces on the bias
- – 1/2 cup (30g) Green Onions sliced thin on the bias
- – Herbs such as Thai basil, mint and cilantro use to taste – I like a combo of all three, fine chop about 4 Tbs. Use whole leaves to garnish.
- – 1 inch (2.5cm) Nub Fresh Ginger peeled
- – 2 Plump Cloves of Garlic
- – 6 Tbs (100g) Peanut Butter smooth, natural
- – 2 1/2 Tbs Lime Juice from about one lime
- – 3 1/2 Tbs Soy Sauce** soy sauce may be used if desired (see note)
- – 2 Tbs Maple Syrup or honey
- – 2 tsp (10 ml) Sriracha or 1/4 tsp (1 ml) red chili flakes
- – 3-4 Tbs Hot Water to thin the dressing
Instructions
- Warm the oven to 350°F (180°C) and roast the peanuts until they are golden and aromatic, approximately 8-9 minutes. Allow them to cool before roughly chopping. Keep 2 tablespoons aside for topping.
- Fill a medium pot with water and bring it to a boil. Once boiling, add the shelled edamame and cook on high heat for about five minutes, keeping an eye out for the water to start boiling again. Place a strainer in a large bowl to catch the water from the edamame. After 5-6 minutes, when the edamame is soft, drain it while saving the water in the bowl. Rinse the edamame under cold water and set it aside.
- Quickly use the reserved hot water to soak the rice noodles for 4-6 minutes. Stir with a fork occasionally, ensuring they become tender but not overly soft. Drain and rinse under cold water until the water is clear. Dry the bowl and place the noodles back in, tossing with sesame oil if desired. Otherwise, mix the edamame with the rice noodles.
- Combine the chopped peanuts, bell peppers, shredded carrots, cabbage, sugar snap peas, green onions, and herbs in the mixing bowl. Chill in the refrigerator while you prepare the dressing.
- In a food processor, blend the ginger, garlic, peanut butter, lime juice, soy sauce, maple syrup, and Sriracha. Gradually add a few tablespoons of hot water while processing until the mixture is smooth. Ensure the dressing is thick enough to adhere to the noodles and vegetables. If necessary, add more water, up to two tablespoons, to reach the desired consistency.
- Drizzle the dressing over the salad, reserving about 1/4 cup. Mix thoroughly to coat all the noodles and vegetables. Add more dressing if you like. Transfer to a serving dish and sprinkle the remaining herbs and reserved peanuts on top. Serve with lime wedges and extra Sriracha sauce.
- This Thai Peanut Noodle Salad can be kept in the fridge for up to three days. If you prefer, bring it to room temperature for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a nut-free option, swap cashews or peanuts with sunflower or pumpkin seeds for a similar crunch.
- Toast sesame oil in a pan before mixing with rice noodles for a fragrant aroma.
- Opt for tamari or coconut aminos instead of soy sauce for a gluten-free dressing with umami flavor.
