Vanilla and Bean· by Traci York★ 5.0 (55)

Thai Peanut Noodle Salad Recipe

Name: Thai Peanut Noodle Salad Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6, 6 Servings
Cuisine: thai
Ingredients: 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)

Nutrition Facts

Per serving · recipe makes 6 · 30m total

Servings

Calories

15% of a 2,000 cal day

307KCAL

Protein

12g25% DV

% DAILY VALUE

Total Fat14g

19%

Saturated2g

12%

Unsaturated12g

—

Total Carbs36g

13%

Fiber5g

18%

Total Sugars11g

—

incl. Added Sugars4g

Starch20g

—

Sodium720mg

31%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

6 SERVINGS

65 gCashews — ½ cup, or peanuts
140 gShelled Edamame — frozen, 1 cup
110 gRice Stick Noodles — 4 oz
1–2 tspSesame Oil — optional
155 gRed or Yellow Bell Pepper — about 1 large, may mix red and yellow, 1½ cup
45 gCarrots (shredded) — 1 cup
190 gCabbage (green and purple mixed, shredded) — 3 cup
100 gSugar Snap Peas — 1 cup, or snow peas
30 gGreen Onions — ½ cup
Thai basil, mint and cilantro
1 inchFresh Ginger — peeled, 2½ cm
2Plump Cloves of Garlic
100 gPeanut Butter (smooth, natural) — 6 tbsp
2½ tbspLime Juice — 1
3½ tbspTamari — or soy sauce
2 tbspMaple Syrup — or honey
2 tspSriracha — or red chili flakes
3–4 tbspHot Water

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Vanilla and BeanTraci York’s original page

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mainthaisaladdairy freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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