Cold Thai Noodle Salad
A refreshing dish featuring rice noodles, colorful vegetables, and a tangy dressing, perfect for cozy nights or meal prepping.
Ingredients
Noodles and Base
- 8 oz Rice noodles Ideal for this salad.
Vegetables
- 2 cups Shredded carrots Add freshness and crunch.
- 1 cup Bell peppers, sliced Use a mix of colors for vibrancy.
- 1/4 cup Fresh cilantro Enhances flavor.
Protein
- 1 cup Grilled chicken or shrimp For added heartiness.
Dressing
- 3 tbsp Soy sauce Can use gluten-free if desired.
- 2 tbsp Lime juice Freshly squeezed is best.
- 2 tbsp Peanut butter Adds creaminess.
- 1 tbsp Sesame oil For a nutty flavor.
Toppings
- 1/4 cup Crushed peanuts For a crunchy finish.
- 2 tbsp Sesame seeds Adds texture and flavor.
Instructions
Preparation
- Boil water in a pot and add the rice noodles; cook according to the package instructions until al dente. Drain and rinse under cold water.
- While the noodles cook, wash and chop the vegetables: slice bell peppers thinly and shred the carrots.
- In a bowl, whisk together soy sauce, lime juice, peanut butter, and sesame oil until smooth. Adjust seasoning to taste.
Combining
- In a large bowl, combine the cooled noodles, chopped vegetables, and shredded protein. Pour the dressing over the top and toss everything together gently to coat.
- Transfer the salad to a serving platter and top with crushed peanuts and sesame seeds.
Notes
For a gluten-free version, use gluten-free soy sauce. You can also add chili flakes or sliced jalapeños for a spicier flavor. The salad can be prepared a few hours in advance; keep the dressing separate until serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 18gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 4g
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