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If you're searching for a dish that combines vibrant flavors, refreshing textures, and wholesome ingredients, look no further than the Zesty Thai Peanut Noodle Salad. This delightful salad is not only a feast for the eyes but also a celebration of the unique culinary heritage of Thailand. It combines the nutty richness of peanuts with the crunch of fresh vegetables, all tossed in a zesty dressing that brings everything together in perfect harmony. This salad is great as a light lunch or a side dish for dinner, making it versatile enough to suit any occasion.

Quick Thai Peanut Noodle Salad in 30 Minutes

Discover the vibrant flavors of the Zesty Thai Peanut Noodle Salad, a delicious dish that perfectly balances sweetness, saltiness, and spiciness. With gluten-free rice noodles, fresh vegetables, and a creamy peanut dressing, this salad is a feast for the eyes and a delight for the taste buds. Easy to prepare, it's perfect for a light lunch or a side dish at dinner. Enjoy this nutritious, colorful salad that highlights the essence of Thai cuisine in every bite!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, julienned

1 cup red cabbage, shredded

3 green onions, chopped

1/2 cup fresh cilantro, chopped

1/4 cup roasted peanuts, chopped (plus extra for garnish)

For the Dressing:

1/4 cup creamy peanut butter

2 tablespoons soy sauce

2 tablespoons lime juice (freshly squeezed)

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

1 garlic clove, minced

1 teaspoon fresh ginger, grated

A pinch of red pepper flakes (optional, for heat)

Instructions
 

Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions (usually about 4-6 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the noodles are cooking, prepare the vegetables. Shred the carrots, slice the red bell pepper, julienne the cucumber, and shred the red cabbage. Chop the green onions and cilantro as well.

      Make the Dressing: In a mixing bowl, combine the creamy peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, minced garlic, grated ginger, and red pepper flakes (if you want some heat). Whisk together until smooth and well combined. If the dressing is too thick, add a splash of warm water to loosen it.

        Combine Ingredients: In a large mixing bowl, combine the cooked noodles, carrots, bell pepper, cucumber, red cabbage, green onions, and cilantro. Pour the peanut dressing over the salad and toss gently to coat all the ingredients evenly.

          Serve the Salad: Divide the salad into bowls or plates, and garnish with chopped roasted peanuts and extra cilantro if desired. For added flavor, squeeze some lime juice over the top just before serving.

            Enjoy: This salad can be served immediately or chilled in the refrigerator for a refreshing meal prep option throughout the week!

              Prep Time | Total Time | Servings

                10 minutes | 30 minutes | 4 servings