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Thai Noodle Salad Recipe

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4 from 13 reviews

A refreshing and vibrant Thai Noodle Salad featuring colorful bell peppers, shredded purple cabbage, crunchy carrots, edamame, and scallions, all tossed in a flavorful peanut sauce. Perfect as a light lunch or side dish, this salad combines a variety of textures and a savory peanut dressing for an irresistible taste of Thai-inspired cuisine.

Ingredients

Noodles

  • 12 ounces dry noodles (rice, soba, or regular spaghetti)

Vegetables

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cups shredded purple cabbage
  • 2 cups shredded/grated carrot
  • 4 scallions, sliced
  • 1 cup edamame, defrosted

Additional Ingredients

  • 1 batch peanut sauce (recipe referenced)
  • ~1/2 cup chopped cilantro for garnish
  • Optional: 1/2 cup crushed peanuts, chopped
  • Optional: sesame seeds for topping

Instructions

  1. Boil Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente.
  2. Prepare Vegetables: While the noodles cook, wash all vegetables. Slice the red and yellow bell peppers into long, thin strips. Use a mandoline or knife to shred the purple cabbage finely. Grate the carrots or pulse chopped carrot in a food processor until finely shredded. Slice the scallions thinly.
  3. Rinse Noodles: Once the noodles are cooked, drain and rinse them under cold water to stop the cooking process and cool them down. Transfer the noodles to a large serving bowl.
  4. Combine Salad: Add the prepared vegetables and defrosted edamame to the noodles. Stir well to combine all ingredients evenly.
  5. Add Peanut Sauce: Pour half of the peanut sauce over the noodle mixture and toss thoroughly. Continue adding sauce in increments until the noodles are coated to your desired level of sauciness.
  6. Garnish and Serve: Top the salad with chopped cilantro, additional sliced scallions, crushed peanuts, and optional sesame seeds for added flavor and texture. Serve immediately or refrigerate to enjoy cold later.

Notes

  • Any type of noodle works well for this dish, including rice noodles, soba, or regular spaghetti.
  • Feel free to customize the vegetables used, or add baked tofu, tempeh, chicken, or chickpeas for extra protein.
  • The salad stores well in the refrigerator for up to 5 days, making it great for meal prep.
  • Adjust the amount of peanut sauce according to your taste preferences; leftover sauce keeps well in the fridge.

Find it online: https://flavorspath.com/thai-noodle-salad-recipe/