thai noodle salad

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings.  Add <a href="https://www.feastingathome.com/3-simple-ways-to-add-bold-flavors-to-tofu/">Sesame Ginger Tofu </a>for added protein!

Thai Noodle Salad with Peanut Sauce

noodles rice

carrots

red bell pepper, finely sliced

scallions, sliced

cilantro, chopped (or sub basil and mint)

(or less,

peanuts

garlic

peanut butter

orange juice

lime juice

soy sauce

honey

toasted sesame oil

cayenne pepper

salt

Cook Noodles

Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.

Blend the Peanut Sauce: 

while noodles are cookig, blend the peanut sauce ingredients together using  a blender until smooth.

Toss: 

Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.

Taste

Adjust the salt (to you liking), add chili flakes if you want and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Another fabulous winner. Thanks Sylvia. Delivered it to a friend who just had a baby and the husband just texted me asking for the recipe!

This was divine ! I didnt have orange juice so put in more lime juice - which didnt turn out to be such a good idea because i ended up adding jaggery to balance the sourness. What could   be a substitute for orange juice or can it be skipped ? But it was an absolute smacker, LOVED it !

This was delicious! Fresh, filling and something different from chicken and rice or meat and potatoes. AND bonus ... my caveman husband liked it too. I topped it w salmon. I definitely think the dressing should be made ahead because at first it was a bit runny but thickened up nicely after a couple hours in the frig. LOVED it, thank you!

I just made the peanut sauce and wow! That’ll be good on anything. We don’t have room for an actual blender, but an immersion blender in the measuring cup worked perfectly.

This is incredibly delicious &amp; the peanut dressing is to die for!!!  So yummy!

Love this! So healthy and tasty, this eipl be a regular lunch option from now on.

Super simple and so very good! I love how adaptable this salad is..and you are right-the peanut sauce is amazing!!! A new favorite  in our house!

My first peanut sauce! This was so easy and so tasty - I feel like I want to put this peanut sauce on so many things, yummo!

Omg! This recipe is so good! I used the agave sweetener and added a chopped serrano pepper to blend in with the sauce for an extra kick. Will definately be using this recipe often!

Whole family loved it. Super easy to make. My husband said "I could eat this every night!"

My husband and I love this recipe! We eat it very often. Thank you!

I make this recipe at least once a week! It is soooooo amazingly tasty and healthy! Make the dressing ahead of time and double it. That way you can dunk fried tofu into it!

It was really good. I cut down on the amount of honey (about 3/4) and it was plenty sweet. Also used key lime, which added some heavenly flavor

https://content.jwplatform.com/videos/E1o9ZCwT.mp4

Thai Noodle Salad with the BEST EVER Peanut Sauce- loaded up with healthy veggies! Vegan and Gluten-Free!

Thai Noodle Salad 

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ&#x27;s! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

Vermicelli Noodle Salad

/ 4 oz dried vermicelli noodles ((Note 1))

white or green cabbage (, shredded)

shredded carrot ((1 medium carrot))

bean sprouts

green onions (, finely sliced)

coriander/ cilantro leaves

tbsp light soy sauce

tbsp rice wine vinegar

tsp sugar

grapeseed oil

garlic (, minced)

birds eye chilli (, finely minced)

Fried Asian Shallots (, to garnish (optional))

Red chilli (, finely sliced)

Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.

Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).

Combine vermicelli noodles with remaining salad ingredients.

Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

This Thai noodle salad recipe is an easy gluten free and plant based dinner that is ready in less than 30 minutes! It's perfect for an easy weeknight dinner or side dish for a party!

dry noodles (rice, soba, etc.)

red bell pepper

yellow bell pepper

purple cabbage

shredded/grated carrot

scallions (sliced)

edamame (defrosted)

peanut sauce

cilantro

peanuts (chopped)

boil water

Bring a large pot of salted water to a boil. 

cook noodles

Cook noodles according to package instructions. 

prepare vegetables

Wash your veggies and slice then into long, thin, strips. I like to use a mandoline for the cabbage to make it easier. For the carrot you can use a grater, but I like to chop it up and pulse a few times in a food processor to make life easier. 

rinse pasta

When the pasta is done cooking, rinse it with cold water and add it into a large serving bowl. 

add veggies

add sauce

Pour half the sauce over the pasta and mix together. Keep adding sauce until it reaches your desired sauciness (a real word!). I ended up using almost all of the sauce, but you may want less, depending on preference. The sauce stores well in the fridge so don't feel like you need to use it all!

serve

Top with fresh cilantro, scallions, peanuts, and sesame seeds. 

This Thai noodle salad is full of sweet mangos, snow peas, red pepper, loads of fresh herbs, and the most delicious creamy sesame ginger dressing. It's a cold pasta salad that keeps well for quick lunches or to take on a picnic. You'll love it! 

Mango Thai Noodle Salad with Sesame Ginger Dressing

rice noodles

yellow mangos (or 1 globe mango, diced)

red pepper (thinly sliced)

snow peas

cabbage (thinly sliced)

EACH: chopped cilantro, mint, and Thai basil (see notes)

cashews

cooking oil

EACH: sesame oil, rice wine

EACH: tahini and honey (can sub maple syrup)

ginger

garlic (minced)

Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.

Mango Thai Noodle Salad Step 1.mp4

make dressing

In a small bowl, whisk the dressing ingredients. 

Mango Thai Noodle Salad Step 2.mp4

combine all

Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together.

Mango Thai Noodle Salad Step 3.mp4

https://content.jwplatform.com/videos/oPqnRmVK.mp4

This Thai noodle salad is full of sweet mangos, snow peas, red pepper, loads of fresh herbs, and the most delicious creamy sesame ginger dressing. It's a cold pasta salad that keeps well for quick lunches or to take on a picnic. You'll love it!

This light and refreshing Thai Noodle Salad is quickly and easily made, requiring just a few minutes’ cooking time. It is perfect for a fresh-flavoured summer lunch, a starter, or part of a Thai-inspired banquet.

Thai Noodle Salad

100 g (3.5 ounces) mung bean vermicelli (See Note 1)

100 g (3.5 ounces) minced/ground chicken (See Note 3)

tbsp (40 ml) freshly squeezed lime juice (See Note 4)

fish sauce (See Notes 4 and 5)

sugar

onion

spring onion/scallion

tomato

tsp chilli/red pepper flakes

coriander/cilantro leaves

red chilli

lime

cucumber

Add the mung bean vermicelli to a bowl of cold water. Soak the vermicelli until the noodles have become soft and lost their brittleness; about 5 minutes.

Meanwhile, add ¼ cup of water to a medium-size saucepan and bring to a simmer. Over low heat, add the halved prawns and cook for 1-2 minutes, depending on the size of the prawn, turning them occasionally. When cooked the prawn flesh will no longer be glassy, it becomes white, tinged with reddish-pink. Using a pair of tongs, remove the prawns to a plate and set aside.

Add the minced/ground chicken to the same pan. With a silicone spatula, stir occasionally until the chicken is cooked. It’s not necessary to completely break up the mince. In fact, it’s preferable to have some pieces. When cooked, lift it out onto the plate with the prawns. Set aside. Discard the liquid which is left.

Drain the noodles from the bowl of water.  Using the same saucepan, bring 2 cups of water to the boil and add the noodles. Cook for about 2 minutes until the noodles are soft, pliable and translucent. Drain the noodles in a colander, then put them on a chopping board. They will be sticky, in one gelatinous mound. Don’t be concerned, that’s fine. Using a sharp knife cut across the mound about 4 cm (1 ½”) apart.

Add the noodles to a medium-size bowl. Add the prawns and chicken mince, along with the fish sauce, palm sugar and lime juice. Mix them together well.

Then add the red onion, scallion, dried chilli flakes, coriander and tomato. Mix well.

Check that the balance of flavour is to your taste and adjust accordingly if necessary. You should be able to detect sweet, sour, salty and spicy flavours.

Tip onto a serving dish, sprinkle with the peanuts and serve. Add additional coriander leaves and fresh chilli slices if using. – see Note 7

https://content.jwplatform.com/videos/eqxgXi7W.mp4

Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together! This recipe is vegetarian, vegan + gluten free

Thai Peanut Noodle Salad Recipe

C (65 grams) Cashews (or peanuts)

C (140 grams) Edamame (frozen)

oz (110 grams) Rice Stick Noodles

Sesame Oil (optional, *see note)

C (155 grams) Red

C (45 grams) Carrots (shredded)

C (190 grams) Cabbage (green and purple mixed, shredded)

C (30 grams) Green Onions (sliced thin on the bias)

mint and cilantro

(2.5cm) Nub Fresh Ginger (peeled)

Plump Cloves of Garlic

Tbs (100 grams) Peanut Butter (smooth, natural)

Tbs Lime Juice (from about one lime)

Tbs Tamari (soy sauce may be used if desired)

Tbs Maple Syrup (or honey)

tsp Sriracha (or 1/4 tsp red chili flakes)

Tbs Hot Water (to thin the dressing)

Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop. Set aside 2 Tbs for garnish.

Bring a medium pot of water to a boil. Once boiling add the frozen edamame. Set a timer for five minutes and cook the edamame on high heat. The water should return to a boil. Set a strainer inside a large bowl to retain the water from the edamame. After 5-6 minutes of cooking and the edamame is tender, strain the edamame reserving the water in a large bowl. Rinse the edamame under cool running water. Set the edamame aside.

Working quickly, into the reserved water, add the rice noodles. Allow the noodles to soak for 4-6 minutes in the previously boiled edamame water. Loosen with a fork and check on them every few minutes. They should be tender, not mushy, when ready. Strain and rinse with cold running water, tossing, until the water runs clear.  Wipe the bowl dry and add the rice noodles to the bowl. Drizzle with sesame oil if using and toss. Otherwise, add the edamame to the rice noodles.

To the mixing bowl add the cashews, peppers, carrots, cabbage, peas, onions and herbs. Set in the refrigerator while making the dressing.

For the Salad

Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it&#x27;ll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.

For the Dressing

Pour the dressing over the salad, holding out about 1/4 C. Toss salad thoroughly so that all the noodles and veggies are covered. Add additional dressing if desired. Transfer to a serving bowl and sprinkle additional herbs and 2 Tbs of cashews over the top. Serve with lime wedges and Sriracha.

Thai Peanut Salad holds well in the fridge for up to three days. If desired, set out at room temperature at least 30 minutes prior to serving to allow the fats to soften.

To Assemble

https://content.jwplatform.com/videos/b56DHxV8.mp4

Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together! This recipe is vegetarian, vegan and gluten free.

Thai Peanut Noodle Salad

This Thai peanut chicken noodle salad is filled with lots of yummy vegetables for a healthy family dinner.  In this salad you&#x27;ll find grilled chicken, carrots, red bell pepper, broccoli, green onions, cabbage and rice noodles.  The creamy homemade peanut sauce is the perfect dressing to top it with.

Thai Peanut Chicken Noodle Salad

chicken breasts

carrots,

red cabbage, thinly sliced

red bell pepper, thinly sliced

broccoli head,

green onions, sliced on an angle

oz rice noodles

pepper

limes

sesame seeds

tbsp hoisin

tsp rice wine vinegar

sesame oil

ginger powder

c tbsp water +

Season the chicken breasts with a pinch of...

Season the chicken breasts with a pinch of salt and pepper

Grill the chicken using a stovetop grill or...

Grill the chicken using a stovetop grill or outdoor grill, cook until no longer pink in the middle

Let the grilled chicken rest for at least...

Let the grilled chicken rest for at least 10 minutes prior to cutting it up

Cook the rice noodles per package instruction

Once cooked transfer to an ice bath (to...

Once cooked transfer to an ice bath (to avoid mushy noodles)

Stir together all of the ingredients to make...

Stir together all of the ingredients to make the peanut sauce, add extra water to thin it out as needed

Cut up the vegetables

In a large bowl add the carrots, cabbage,...

In a large bowl add the carrots, cabbage, red bell pepper, broccoli and green onions, toss to combine

To the large bowl add the rice noodles,...

To the large bowl add the rice noodles, chicken, crushed peanuts and sauce (use half the sauce at first and more to taste)

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