Thai Peanut Noodle Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick rice noodles coated in a rich peanut sauce with fresh summer vegetables. This Thai salad works hot or cold and is perfect for meal prep, potlucks, or a healthy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup all-natural salted peanut butter
- ½ cup crumbled feta cheese (plus ¼ cup of the brine)
- 1 cup water
- 1 large garlic clove (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon sesame oil
- Optional: 1 tablespoon fish sauce (omit for vegetarian)
- Juice from 1 lime
- 2 ears corn (husk removed)
- 10 ounces thick rice noodles
- 2 cups shredded purple cabbage
- 1 cucumber (sliced)
- 1 carrot (julienned)
- 1 bunch of radishes (sliced)
- ½ cup EACH: mint, cilantro, and Thai basil
- Extra feta cheese, chopped peanuts, nori, and sesame seeds
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 734mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 293mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.