Thai Noodle Salad with the BEST Thai Peanut Sauce
The perfect blend of fresh veggies and noodles drenched in a delicious Thai peanut sauce, this salad offers a balance of spicy, sweet, and nutty flavors that is simply irresistible.
Equipment
- 1 Large mixing bowl
Ingredients
Ingredients
- 6 ounces dry noodles brown rice, Pad Thai style, soba, or even linguini for a twist
- 4 cups mixed shredded or thinly sliced veggies red cabbage, carrots, and radish
- 1 red bell pepper finely sliced
- 3 scallions sliced
- ½ bunch cilantro roughly chopped, or swap in basil and mint for an herbal lift
- 1 tablespoon jalapeño finely chopped
- ¼ to ½ cups roasted crushed peanuts to sprinkle on top if you're feeling fancy
- 5 slices ginger thin slices about the size of a quarter
- 2 cloves garlic minced
- ½ cup peanut butter or almond butter for sauce
- fresh orange and lime juice for sauce
- soy sauce or Braggs for sauce
- honey or maple syrup for sauce
- toasted sesame oil for sauce
- cayenne pepper and salt to taste for sauce
Instructions
Instructions
- First, cook your noodles according to what the package says. Once they reach their perfect tender pull, drain ’em and rinse under cold water right away.
- In a big bowl, toss together your shredded cabbage, carrots, radish, the finely sliced red bell pepper, and scallions.
- In a separate bowl, mix peanut butter, finely chopped jalapeño, minced garlic, and ginger slices to create the sauce.
- Take your cooked noodles and add ’em to the veggie bowl. Pour the peanut sauce over and toss everything together well.
- Garnish with crushed peanuts and chopped cilantro. Serve immediately or chill in the fridge.
Notes
Use fresh orange and lime juice for a vibrant, fresh flavor. Adjust the heat level by modifying the amount of jalapeño. Store in an airtight container for 2-3 days or freeze for later use without sauce.