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.

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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

  1. Cook rice noodles per pack; rinse cold so they stop cooking and stay springy.
    6 min
  2. Whisk peanut butter, lime, soy, maple, ginger, and 3–4 tbsp warm water into a pourable dressing.
    3 min
  3. Toss noodles and all the vegetables with the dressing.
  4. 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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