Description
Indulge in the vibrant flavors of this Thai Noodle Salad, a delightful dish that combines fresh vegetables, gluten-free noodles, and a creamy peanut sauce. Perfect for a quick weeknight dinner or as a colorful side for gatherings, this salad is both nutritious and satisfying. With its crunchy texture and tangy dressing, every bite offers a refreshing taste of Thailand right in your home. Plus, it can be easily customized with your favorite proteins or seasonal veggies to suit any palate. Enjoy a wholesome meal that’s ready in under 30 minutes!
Ingredients
Scale
- 12 ounces dry gluten-free noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- 1/2 cup chopped cilantro for garnish
- Peanut sauce (to taste)
Instructions
- Boil the noodles: In a large pot of salted water, cook noodles according to package instructions until al dente.
- Prepare the vegetables: Wash and slice vegetables into thin strips.
- Combine ingredients: Rinse cooked noodles with cold water and mix with sliced veggies in a large bowl.
- Add peanut sauce: Pour half of the peanut sauce over the mixture and stir until evenly coated.
- Garnish and serve: Top with cilantro, scallions, and optional crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg