Thai Peanut Noodle Salad combines rice noodles, colorful vegetables and a rich peanut dressing. Boil the noodles, chop the vegetables, whisk in the sauce.
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Thai Peanut Noodle Salad
Description
Thai Peanut Noodle Salad combines rice noodles, colorful vegetables and a rich peanut dressing. Boil the noodles, chop the vegetables, whisk in the sauce.
Ingredients
Instructions
-
PREPARE NOODLES
Cook rice noodles according to package instructions. Drain and rinse with cold water. Toss with 1 tsp oil to prevent sticking.
Tip: Undercook slightly for best texture when chilled.
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CHOP VEGETABLES
Shred cabbage, julienne carrot and slice bell pepper into thin strips. Chop cilantro and peanuts.
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MAKE PEANUT SAUCE
Whisk peanut butter, soy sauce, honey, lime juice, garlic, ginger and water until smooth. Adjust the thickness with more water if needed.
Tip: Warm peanut butter slightly for easier mixing.
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ASSEMBLE SALAD
In a large bowl, combine noodles, vegetables and sauce. Toss gently to coat. Top with peanuts and cilantro.
Tip: Reserve some sauce for serving if preferred.
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STORE AND SERVE
Divide among 4 containers.
Fridge: 5 days. Freezer: Not recommended.
Serve chilled or at room temperature.Tip: Add chili flakes for heat.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Cholesterol 0mg
- Sodium 600mg25%
- Total Carbohydrate 52g18%
- Dietary Fiber 6g24%
- Sugars 10g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Mixing bowls, whisk, colander
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