Description
Discover a burst of flavor and color with this Thai Noodle Salad, a delightful dish that’s both nutritious and easy to prepare. In just under 30 minutes, you can whip up a vibrant salad that features fresh vegetables, creamy peanut sauce, and protein-rich edamame. This versatile meal can serve as a quick weeknight dinner or an impressive side at your next gathering. Gluten-free and plant-based, it’s perfect for anyone seeking healthy eating options without sacrificing taste. With each bite, enjoy the satisfying crunch of crisp veggies paired with the rich flavors of homemade peanut sauce.
Ingredients
Scale
- 12 ounces dry noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrot
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce (homemade or store-bought)
- Chopped cilantro for garnish
- Optional: crushed peanuts
Instructions
- Boil a large pot of salted water. Cook noodles according to package instructions until al dente.
- Rinse noodles under cold water in a colander to stop cooking and prevent sticking.
- Prepare vegetables by washing and slicing them into thin strips.
- In a large bowl, combine cooled noodles with sliced vegetables.
- Pour half the peanut sauce over the salad and toss to coat evenly.
- Garnish 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 cup (approximately 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg