Cold Thai Peanut Noodle Salad

If you're in search of a dish that encapsulates the essence of summer dining, look no further than the Chilled Thai Peanut Noodle Delight. This vibrant and flavorful salad has gained immense popularity in recent years, thanks to its perfect balance of taste, texture, and nutrition. It's an ideal meal for warm weather, offering a refreshing alternative to heavier fare while still delivering on satisfaction. The combination of chewy rice noodles, crisp vegetables, and a creamy, nutty peanut sauce makes it not only delicious but also visually appealing—perfect for impressing guests at a backyard barbecue or simply enjoying a light meal at home.

Discover the refreshing taste of Chilled Thai Peanut Noodle Delight, the perfect summer dish that combines chewy rice noodles, crisp vegetables, and a creamy peanut sauce. This vibrant salad is not only visually appealing but also nutritious, making it ideal for barbecues or light meals at home. Packed with fresh ingredients like carrots, bell peppers, and snap peas, it offers a satisfying and wholesome dining experience, especially on hot days. Enjoy its versatility as a standalone dish or a tasty side to your favorite proteins. Create this delightful salad to impress your guests or simply treat yourself to a burst of flavor this season!

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Ingredients

For the Salad:

8 oz rice noodles (vermicelli or flat)

1 cup shredded carrots

1 bell pepper, thinly sliced (red, yellow, or orange)

1 cup shredded purple cabbage

1 cucumber, julienned

1 cup snap peas, trimmed

1/2 cup fresh cilantro, chopped

1/4 cup green onions, sliced

1/4 cup crushed peanuts (for garnish)

For the Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon sriracha or chili paste (adjust to taste)

1-2 tablespoons water (to thin the sauce)

Instructions

Cook the Rice Noodles:

- Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente, typically around 3-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

Prepare the Peanut Sauce:

- In a medium bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and sriracha. Whisk together until smooth. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.

Assemble the Salad:

- To the bowl with noodles, add the shredded carrots, bell pepper, cabbage, cucumber, snap peas, cilantro, and green onions. Pour the peanut sauce over the top and toss everything together until evenly coated.

Chill:

- Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.

Serve:

- Just before serving, give the salad a gentle toss. Garnish with additional crushed peanuts and extra cilantro if desired. Enjoy your refreshing Cold Thai Peanut Noodle Salad!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings