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To make a Spicy Thai Peanut Noodle Salad, you will need a mix of fresh ingredients and flavorful components. This salad is vibrant and fun to make. Here’s what you’ll need: - 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - 1/4 cup fresh cilantro, chopped - 1/4 cup scallions, chopped - 1/2 cup unsweetened peanut butter - 2 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1-2 cloves garlic, minced - 1 tablespoon grated ginger - 1-2 teaspoons sriracha (adjust to spice preference) - Salt and pepper to taste - Crushed peanuts and sesame seeds for garnish These ingredients come together to create a dish that bursts with flavor. The rice noodles form the base, while the fresh veggies add crunch and color. The peanut dressing ties everything together with creamy goodness. Each bite is a mix of textures and tastes that energize your meal. First, grab a large pot. Fill it with water and bring it to a boil. Once boiling, add 8 ounces of rice noodles. Cook them according to the package instructions until they are al dente. This usually takes about 4 to 6 minutes. After cooking, drain the noodles. Rinse them under cold water to stop the cooking process. This keeps them from getting mushy. Set the cooled noodles aside for later. Next, let's make the dressing. In a separate bowl, add 1/2 cup of unsweetened peanut butter. Then, mix in 2 tablespoons of soy sauce and 2 tablespoons of lime juice. For a touch of sweetness, add 1 tablespoon of honey or maple syrup. Now, add 1 to 2 cloves of minced garlic and 1 tablespoon of grated ginger. If you like spice, include 1 to 2 teaspoons of sriracha. Whisk everything together until smooth. If the dressing is too thick, add a little water to reach your desired consistency. Now, it's time to mix the salad. In a large bowl, combine the cooled noodles, 1 cup of shredded carrots, 1 thinly sliced red bell pepper, 1 julienned cucumber, and 1 cup of shredded red cabbage. Toss in 1/4 cup of chopped fresh cilantro and 1/4 cup of chopped scallions. Gently toss everything together to combine the veggies with the noodles. Pour the peanut dressing over the mixture. Toss until every noodle and veggie is coated in that rich, creamy dressing. Finally, taste and season with salt and pepper to your liking. Serve this vibrant salad chilled or at room temperature, and don’t forget to garnish with crushed peanuts and sesame seeds for an extra crunch! To get the best taste, mix sweet, salty, and spicy. The honey or maple syrup gives sweetness. The soy sauce adds saltiness. Sriracha brings heat. Adjust each ingredient to fit your taste. If you want more heat, add more sriracha. For sweetness, add a bit more honey. Taste as you go. This makes a big difference! You can easily change this salad to fit your needs. For a gluten-free option, use tamari instead of soy sauce. If you are vegan, use maple syrup and skip any non-vegan toppings. You could add tofu or chickpeas for more protein. If you do not like peanuts, try almond butter or sunflower seed butter. There are many ways to make it your own! This salad tastes great cold or at room temperature. Chill it in the fridge for an hour before serving. This allows the flavors to mix well. If you plan to serve it later, keep it in the fridge. Just remember to stir before serving. This helps keep the dressing evenly spread. {{image_2}} If you want a gluten-free option, choose rice noodles. They are naturally gluten-free. You can also use zucchini noodles for a fresh twist. Another option is quinoa. It adds a nice texture and is gluten-free. To make the salad heartier, add protein. Grilled chicken works well. Shrimp is another tasty choice. For a plant-based option, try tofu. You can pan-fry or bake it for a crispy finish. If you like it spicy, add more sriracha. Start with one teaspoon and increase to taste. For less heat, cut back on the sriracha. You can also use sweet chili sauce for a milder flavor. To keep your Spicy Thai Peanut Noodle Salad fresh, store it in an airtight container. Place any leftover salad in the fridge. It should last for about three days. Make sure to keep the crushed peanuts and sesame seeds separate. This keeps them crunchy for longer. When you’re ready to eat, just add them back on top. Freezing this salad is not ideal. The noodles and veggies can become mushy when thawed. If you must freeze it, store only the dressing in a small container. You can keep it for up to a month. Just remember to thaw it in the fridge overnight before using. If you want to warm the salad, I recommend using a microwave. Heat it in short bursts. Start with 30 seconds, then stir and check. You want it warm but not hot. Add fresh toppings like herbs or peanuts after reheating. This keeps the flavors bright and fresh. Yes, you can make this salad ahead of time. Prepare the salad and dressing, then store them separately. The noodles and veggies stay fresh this way. Mix them just before serving. This keeps the salad crunchy and tasty. If you cannot use peanut butter, try almond butter or sunflower seed butter. Both will give a nice flavor. If you need a nut-free option, go for tahini. Each option changes the taste a bit, but they work well. Yes, this salad is great for meal prep. You can store it in airtight containers. It keeps well in the fridge for up to three days. Just remember to add the dressing right before eating. This keeps your salad fresh and flavorful! This blog post detailed how to create a tasty rice noodle salad. You learned about key ingredients like rice noodles, fresh veggies, and peanut dressing. I shared clear steps for cooking and mixing the salad, along with tips for flavor and food variations. In closing, this salad is versatile and easy to enjoy. Now you can make it just how you like!

Spicy Thai Peanut Noodle Salad

Discover the deliciousness of Spicy Thai Peanut Noodle Salad, a perfect blend of fresh veggies and rich flavors! This quick and easy recipe combines rice noodles, crunchy carrots, and a creamy peanut dressing that brings the heat. In just 30 minutes, you’ll have a colorful and healthy dish to wow your family or guests. Click through now to explore the full recipe and elevate your salad game!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, julienned

1 cup red cabbage, shredded

1/4 cup fresh cilantro, chopped

1/4 cup scallions, chopped

1/2 cup unsweetened peanut butter

2 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey or maple syrup

1-2 cloves garlic, minced

1 tablespoon grated ginger

1-2 teaspoons sriracha (adjust to spice preference)

Salt and pepper to taste

Crushed peanuts and sesame seeds for garnish

Instructions
 

Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Dressing: In a separate bowl, combine the peanut butter, soy sauce, lime juice, honey (or maple syrup), minced garlic, grated ginger, and sriracha. Whisk until smooth and well combined. If the dressing is too thick, you can add a little water until desired consistency is reached.

      Mix the Salad: In a large bowl, add the cooled noodles, shredded carrots, sliced bell pepper, julienned cucumber, red cabbage, cilantro, and scallions. Toss gently to combine.

        Add Dressing: Pour the peanut dressing over the noodle and vegetable mixture. Toss everything together until the noodles and veggies are thoroughly coated in the dressing.

          Season and Serve: Taste and season with salt and pepper as needed. Serve the salad chilled or at room temperature, garnished with crushed peanuts and sesame seeds on top.

            Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4-6