How To Make Thai Noodle Salad with Peanut Sauce
Enjoy a delicious blend of flavors in this Thai noodle salad. It’s packed with veggies and roasted peanuts tossed in a sweet-savory sauce for a richer meal!
Bring 3 quarts of water to a boil in a large pot. Add the rice noodles, stirring occasionally, and cook for about 5 minutes until tender.
Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
Put a large serving bowl nearby.
Cut the romaine lettuce into ¼-inch thin strips the short way. Cut the cabbage into ¼-inch thin strips. Thinly slice the bell pepper. Peel the mango and cut it into slices ⅛-inch thick. Chop the cilantro. Thinly slice the green onions.
Add the lettuce, cabbage, bell pepper, carrot, mango, cilantro, green onions, and peanuts into the serving bowl. Set aside.
In a small bowl, whisk together the peanut butter, lime juice, water, brown sugar, rice wine vinegar, soy sauce, sesame oil, fish sauce, sriracha, ginger, and garlic until smooth.
Add the rice noodles to the bowl with vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side, and enjoy!
- Calories: 533.09kcal
- Fat: 17.73g
- Saturated Fat: 3.17g
- Trans Fat: 0.02g
- Monounsaturated Fat: 8.50g
- Polyunsaturated Fat: 4.91g
- Carbohydrates: 84.15g
- Fiber: 8.04g
- Sugar: 27.35g
- Protein: 13.97g
- Sodium: 472.20mg
- Calcium: 109.73mg
- Potassium: 823.75mg
- Iron: 2.74mg
- Vitamin A: 396.11µg
- Vitamin C: 140.54mg
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