Thai Peanut Noodle Salad Recipe
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Vanilla and Bean · by Traci York★ 5.0 (55)

Thai Peanut Noodle Salad Recipe

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 25%
CARBS 36G48% OF CAL
5G FIBER10G SUGAR21G OTHER
FAT 14G41% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Thai Peanut Noodle Salad with rice noodles, crunchy vegetables, edamame, and a garlicky ginger-peanut lime dressing. Fresh and satisfying, it works as a main or side dish for any meal.

mainthaisaladdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup (65 grams) Cashews (or peanuts)
  • 1 cup (140 grams) Shelled Edamame (frozen)
  • 4 ounces (110 grams) Rice Stick Noodles
  • 1-2 teaspoons Sesame Oil (optional, *see note)
  • 1 1/2 cups (155 grams) Red or Yellow Bell Pepper (about 1 large, I like to mix red and yellow)
  • 1 cup (45 grams) Carrots (shredded)
  • 3 cups (190 grams) Cabbage (green and purple mixed, shredded)
  • 1 cup (100 grams) Sugar Snap Peas (or snow peas, sliced into bite size pieces on the bias)
  • 1/2 cup (30 grams) Green Onions (sliced thin on the bias)
  • Herbs such as Thai basil, mint and cilantro
  • 1 inch (2.5cm) Nub Fresh Ginger (peeled)
  • 2 Plump Cloves of Garlic
  • 6 tablespoons (100 grams) Peanut Butter (smooth, natural)
  • 2 1/2 tablespoons Lime Juice (from about one lime)
  • 3 1/2 tablespoons Tamari (**soy sauce may be used if desired (see note))
  • 2 tablespoons Maple Syrup (or honey)
  • 2 teaspoons Sriracha (or 1/4 tsp red chili flakes)
  • 3-4 tablespoons Hot Water (to thin the dressing)
PREP
25M
SODIUM
707MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.