Thai Noodle Salad
by: claire cary
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.
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6
Ingredients
- 12 ounces dry noodles (rice, soba, etc.)
- 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
- 1 batch peanut sauce click for recipe
- ~1/2 cup chopped cilantro for garnish
- Optional: 1/2 cup crushed peanuts chopped
Instructions
- Bring a large pot of salted water to a boil.
- Cook noodles according to package instructions.
- 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.
- When the pasta is done cooking, rinse it with cold water and add it into a large serving bowl.
- Add in the veggies and stir together.
- 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!
- Top with fresh cilantro, scallions, peanuts, and sesame seeds.
Notes
You can use any kind of noodle for this dish as rice, soba, or regular spaghetti.
You can use any veggies you want in this recipe or even add some baked tofu, tempeh, chicken, or chickpeas for added protein.
Once prepared, this recipe will store in the fridge for 5 days.
Serving: 1serving, as written / Calories: 424kcal / Carbohydrates: 52.1g / Protein: 8.6g / Fat: 18.9g / Fiber: 5.6g / Sugar: 6.5g
