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Thai-Inspired Peanut Noodle Salad
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Thai-Inspired Peanut Noodle Salad

25 minServes 4Nutri-Score B€€
from @choosingchia7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rice noodlesGrains170 g
  • carrots (shredded)Produce110 g
  • purple cabbage (shredded)Produce180 g
  • edamame (shelled, cooked)Produce150 g
  • scallions (thinly sliced)Produce5 pieces
  • roasted cashews (roughly chopped)Nuts & seeds45 g
  • fresh cilantro (for garnish)Produce10 g
  • sesame seeds (for garnish)Nuts & seeds5 g
  • creamy peanut butterPantry65 g
  • soy sauce (or tamari)Pantry30 ml
  • lime juice (freshly squeezed)Produce30 ml
  • honey (or maple syrup)Pantry20 g
  • sesame oilPantry15 ml
  • garlic (minced)Produce1 piece
  • fresh ginger (grated)Produce5 g
  • warm water (to thin the dressing)Other45 ml

per serving

Nutrition

255kcal

Carbs
33 g
Proteins
8 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Saucepan
  • Colander

step by step

Method

  1. Cook the rice noodles

    • Cook the rice noodles according to the package instructions.
    • Drain and set aside.
    Step 1

  2. Make the peanut dressing

    • Whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic and ginger until smooth.
    • Add warm water a little at a time until the desired consistency is reached.
    • Set aside.
    Step 2

  3. Assemble the salad

    • In a large bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, edamame, chopped cashews and sliced scallions.
    • Pour half of the peanut dressing over the salad and gently toss until evenly coated.
    • Taste and add more dressing as desired, keeping some aside to serve on top.
    Step 3

  4. Garnish and serve

    • Top with fresh cilantro and sesame seeds.
    • Optionally add shredded chicken or cubed tofu for extra protein.
    Step 4
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