Cold Thai Noodle Salad

Thai cuisine has garnered acclaim around the globe for its vibrant flavors, aromatic spices, and a harmonious balance of sweet, salty, and spicy elements. With the rise of health-conscious eating and a growing appreciation for fresh, wholesome ingredients, Thai dishes have become a staple in many households. Among the myriad of delightful options, the Chilled Thai Delight Noodle Salad stands out as a quintessential choice for warm weather, offering a refreshing burst of flavor and nutrition in every bite.

Discover the refreshing Chilled Thai Delight Noodle Salad, perfect for summer! This vibrant dish combines chewy rice noodles with a variety of fresh vegetables, all drizzled with a creamy peanut dressing that balances sweet, savory, and spicy flavors. It's a versatile, nutritious option suitable for vegan and vegetarian diets, making it ideal for summer picnics or quick weeknight dinners. Elevate your meals with this colorful and healthful salad that celebrates the essence of Thai cuisine!

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Ingredients

8 ounces rice noodles

1 cup shredded red cabbage

1 cup shredded carrots

1 cup cucumber, julienned

1 red bell pepper, thinly sliced

1 cup bean sprouts

1/4 cup green onions, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped

For the Dressing:

1/4 cup smooth peanut butter

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon freshly squeezed lime juice

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 teaspoon chili garlic sauce (adjust to your spice preference)

2 tablespoons warm water (to achieve desired dressing consistency)

Instructions

Cook the noodles: Begin by boiling a large pot of water. Once boiling, add the rice noodles and cook according to package instructions until they are al dente, typically about 4-6 minutes. Once cooked, drain the noodles and rinse them under cold running water to halt the cooking process. To prevent sticking, toss the noodles with a small amount of sesame oil, then set them aside to cool.

Prepare the vegetables: While your noodles are cooking, chop the red cabbage, carrots, cucumber, bell pepper, green onions, cilantro, and mint. Aim for uniform sizes to enhance both the visual appeal and the uniform mixing of ingredients in your salad.

Make the dressing: In a medium mixing bowl, whisk together the smooth peanut butter, soy sauce, rice vinegar, freshly squeezed lime juice, honey (or maple syrup), sesame oil, and chili garlic sauce until fully combined and smooth. If the mixture is too thick, gradually mix in warm water, a tablespoon at a time, until you achieve your desired dressing consistency.

Combine the salad: In a large mixing bowl, add the cooled rice noodles, all the prepared vegetables, and the bean sprouts. Drizzle the dressing over the top of the ingredients.

Toss and serve: Gently mix the salad until the noodles and vegetables are thoroughly coated with the dressing. Taste the salad and adjust the seasoning if needed, adding more soy sauce or lime juice to achieve your preferred flavor balance.

Chill the salad: Allow the salad to sit in the refrigerator for at least 15-30 minutes, giving the flavors a chance to meld together. This dish can easily be prepared a few hours ahead for added convenience.

Garnish before serving: Just before serving, sprinkle additional chopped peanuts, cilantro, and mint on top for an extra burst of flavor and a vibrant presentation.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

Presentation Tips: Serve in chilled bowls or plates to maintain the salad's refreshing quality, and consider adding lime wedges on the side for extra zest!