Description
Thai-inspired cold noodle salad is a vibrant, refreshing dish that beautifully combines silky rice noodles, crisp vegetables, and a creamy peanut dressing. Perfect for warm days or festive gatherings, this salad bursts with flavor and color, making it an irresistible choice for any occasion. Light yet satisfying, it’s sure to impress friends and family alike while bringing a taste of Thailand to your kitchen.
Ingredients
Scale
- 8 oz rice noodles
- 1 cup cucumber, julienned
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- ¼ cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- Water as needed to adjust sauce consistency
Instructions
- Cook the rice noodles according to package instructions until al dente (about 4-6 minutes). Drain and rinse under cold water.
- While the noodles cool, chop the cucumber, cherry tomatoes, and red bell pepper; combine with cilantro and mint in a large bowl.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, and enough water to achieve desired dressing consistency.
- Add cooled noodles to the vegetable mixture; pour the dressing over everything and toss gently until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: No cooking required beyond noodle preparation
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - Adjust dressing ingredients by adding more lime juice for extra zing or chili for heat. - Feel free to add proteins like grilled chicken or tofu for a heartier meal. - Store leftovers in an airtight container in the refrigerator for up to three days.