Description
This Thai noodle salad is a colorful, refreshing dish that combines crunchy vegetables, chewy noodles, and a rich peanut sauce, making it perfect for any occasion—whether as a weeknight dinner or a festive side at gatherings. Ready in under 30 minutes, this easy recipe is not only gluten-free and plant-based but also packed with flavor and nutrients. With its blend of textures and vibrant colors, this salad is sure to impress your family and friends.
Ingredients
Scale
- 12 ounces dry rice or soba noodles
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups grated carrots
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce
- Chopped cilantro for garnish
- Optional: crushed peanuts for garnish
Instructions
- Boil the noodles in salted water until al dente, then rinse under cold water.
- While the noodles cook, slice the bell peppers and shred the cabbage and carrots.
- In a large bowl, combine rinsed noodles with sliced veggies.
- Drizzle peanut sauce over the noodle mixture, mixing until evenly coated.
- Garnish with cilantro, scallions, and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg