Super Crunchy Thai Noodle Salad

Overhead view of a bowl of crunchy Thai Noodle Salad.

Crisp peppers, cabbage, carrots and cucumber, crunchy peanuts are all tossed together with rice vermicelli and a spicy Thai-style peanut sauce in this cold Crunchy Thai Noodle Salad.

Course Salad

Cuisine Thai

Diet Gluten Free, Vegan, Vegetarian

Prep Time 25

Cook Time 5

Total Time 30

Servings

Calories 161kcal

Author Elaine

Equipment

large glass serving bowl optional
julienne tool optional

Ingredients

Spicy Peanut Sauce

½ cup peanut butter, natural, no-sugar added, creamy style
½ cup coconut milk, canned (full-fat)
2 tablespoons tamari (soy sauce) or coconut aminos for Paleo diet
2 tablespoons rice vinegar
1 clove garlic
¼ - ½ inch slice fresh ginger, finely grated
1 tablespoon sweet chili sauce
1 teaspoon lime juice

Cold Thai Noodle Salad Ingredients

1 12-ounce package rice noodles
3 cups Napa or Savoy cabbage very finely sliced
1 cup purple cabbage, very finely sliced
4 large carrots, julienne cut or shredded
2 med. red bell peppers, very thinly sliced
1 med. yellow bell pepper, very thinly sliced
1 med. orange bell pepper, very thinly sliced
1 long English cucumber, seeded
8 green onions, chopped
4 radishes, thinly sliced
½ bunch fresh cilantro, chopped
½ cup peanuts, or cashews, chopped
1 tablespoon sesame seeds, optional

Instructions

Prepare the Spicy Peanut Sauce first. This can be made up to a few days in advance. Blend all peanut sauce ingredients in a blender or food processor until smooth. You can thin the sauce with a little water if you like. Set aside if using right away, or refrigerate (or freeze) if making it in advance.
Bring a large pot of lightly salted water to a boil. Add rice noodles to water and let stand for 8 - 10 minutes (or follow package directions, depending on the type of noodles you're using), stirring after 2 minutes to break up noodles. Remove from heat, drain and rinse thoroughly with cold water. Set aside.
Prepare all vegetables and transfer to a large bowl with the cooled, rinsed and drained noodles.
Just before serving, toss with the peanut sauce and garnish with cilantro, peanuts, and optional sesame seeds.

Video

Notes

See the post for recipe ideas to serve with this Thai salad.

Store leftover salad separately from the peanut sauce dressing in a covered container in the fridge.

Nutrition