Description
Experience the vibrant flavors of a Thai Noodle Salad, a refreshing and nutritious dish that brings together fresh vegetables and gluten-free noodles in a delightful peanut sauce. This easy-to-make salad is perfect for weeknight dinners or as a colorful side for gatherings. Ready in just 30 minutes, it boasts a combination of crunchy veggies and creamy sauce that will impress everyone at your table. Enjoy it warm or cold, making it versatile for any occasion.
Ingredients
Scale
- 12 ounces gluten-free noodles (like rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups grated carrot
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce (homemade or store-bought)
Instructions
- Boil the noodles in salted water according to package instructions until al dente; drain and rinse under cold water.
- Slice the bell peppers and shred the cabbage and carrots using a mandoline slicer or food processor.
- In a large serving bowl, combine cooled noodles with all sliced vegetables.
- Pour half of the peanut sauce over the mixture and toss to combine, adding more sauce as desired.
- Garnish with chopped cilantro, sliced scallions, and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg