Recipes · Lunch
Thai-Style Peanut Noodle Salad
Cold rice noodles and crunchy vegetables in a lime-peanut dressing that you will want on everything.
21 mineasy3 servings$thaiVeganVegetarianGluten-freeDairy-freeMeal prep
Why it earns its place. Six different plants and a peanut dressing with more flavor than fat — good cold, better tomorrow.
Ingredients · 3 servings
- 180 grice noodles
- 3 tbspnatural peanut butter
- 2 wholelime — juiced
- 2 tbsplow-sodium soy sauce or tamari
- 1 tspmaple syrup
- 1 thumbfresh ginger — grated
- 1 largecarrot — ribboned
- 150 gred cabbage — shredded
- 1 mediumcucumber — sliced thin
- 1 wholered bell pepper — sliced thin
- 1 handfulcilantro (optional)
- 2 tbspcrushed peanuts — to top
Contains: peanuts, soy. Always check labels — brands vary.
Method
- Cook rice noodles per pack; rinse cold so they stop cooking and stay springy.6 min
- Whisk peanut butter, lime, soy, maple, ginger, and 3–4 tbsp warm water into a pourable dressing.3 min
- Toss noodles and all the vegetables with the dressing.
- Cilantro and crushed peanuts over the top.
Nutrition per serving
430calories
14 gprotein
62 gcarbs
14 gfat
6 gfiber
3 gsat fat
560 mgsodium
2 gadded sugar
Editorial estimates per serving. Counts 6 different plants toward your weekly variety.
Make it yours
allergySunflower-seed butter for a peanut-free version (drop the peanut topping too)
availabilityAny crunchy vegetable — snap peas, bean sprouts, edamame
cultureAdd shredded chicken or tofu for extra protein
Storage. Fridge 3 days dressed — the rare noodle salad that improves overnight.
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