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Exploring the vibrant flavors and textures of Asian cuisine can be a delightful journey, and this Zesty Thai Peanut Noodle Salad is a perfect representation of that experience. Combining fresh vegetables with a creamy, nutty dressing, this salad is not only visually appealing but also packed with nutrients. Ideal for a light lunch or a refreshing side dish at gatherings, this recipe is versatile and easy to prepare. In this article, we will delve into the ingredients, preparation steps, and the health benefits of each component, ensuring you can recreate this dish with confidence and enjoyment.

Easy Thai Peanut Noodle Salad

Discover the vibrant flavors of Asian cuisine with this Zesty Thai Peanut Noodle Salad! This recipe combines fresh vegetables, gluten-free rice noodles, and a creamy peanut dressing that bursts with flavor. Perfect for a light lunch or as a side dish for gatherings, it's packed with nutrients and easy to prepare. Explore the health benefits of its ingredients, learn how to craft the dressing, and enjoy a satisfying, colorful dish that caters to various dietary preferences.
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Ingredients
  

8 oz rice noodles (or your preferred noodle type)

1 cup shredded carrots

1 cup red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup shelled edamame (fresh or frozen)

3 green onions, finely chopped

½ cup fresh cilantro, roughly chopped

½ cup roasted peanuts, roughly chopped (plus additional for garnish)

For the Peanut Dressing:

¼ cup peanut butter (smooth or crunchy)

3 tablespoons soy sauce (or tamari for a gluten-free option)

2 tablespoons honey or maple syrup (for a vegan alternative)

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon sriracha (optional, for added heat)

2-3 tablespoons warm water (to achieve desired dressing consistency)

Instructions
 

Cook the Noodles: Begin by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil. Add the rice noodles and cook as per the package instructions (typically 4-6 minutes). Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set the noodles aside to cool.

    Prepare the Vegetables: While the noodles are cooking, take this time to prepare the vegetables. Shred the carrots, thinly slice the red bell pepper, and julienne the cucumber. Chop the green onions and cilantro. If using frozen edamame, but sure to blanch them in boiling water for 2-3 minutes, then drain and set aside.

      Make the Dressing: In a medium-sized bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and sriracha (if using). Gradually add warm water, one tablespoon at a time, until the dressing reaches your preferred consistency—it should be creamy yet pourable for optimal coating.

        Combine All Ingredients: In a large mixing bowl, add the cooked rice noodles, shredded carrots, bell pepper, cucumber, edamame, and green onions. Drizzle the peanut dressing over this vibrant mixture.

          Toss to Combine: With the help of tongs or forks, gently toss the noodle and vegetable mixture together until everything is well coated in the flavorful dressing. Fold in the fresh cilantro and half of the chopped peanuts, mixing lightly to incorporate.

            Serve: Transfer the salad to a large serving bowl, or plate it out into individual dishes. Finish by garnishing each serving with the remaining chopped peanuts and extra fresh cilantro, if desired.

              Chill (Optional): For an extra refreshing taste, you can chill the salad in the refrigerator for 15-30 minutes before serving. This allows the flavors to meld beautifully.

                Enjoy this vibrant and crunchy salad, which makes a perfect light lunch or a delightful side dish for your next gathering!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings