Cold Thai Peanut Noodle Salad

Thai cuisine is celebrated around the globe for its vibrant flavors, aromatic spices, and beautifully balanced dishes. With its harmonious blend of sweet, salty, sour, and spicy elements, Thai food captivates the senses and invites diners to savor every bite. One dish that truly embodies these qualities is the Chilled Thai Peanut Noodle Delight. This refreshing and healthy meal is perfect for warm weather or gatherings, offering a delightful combination of textures and flavors that appeal to both the palate and the eye.

Experience the vibrant flavors of Thai cuisine with this refreshing Chilled Thai Peanut Noodle Delight recipe. Perfect for warm weather or gatherings, this dish features delicate rice noodles, fresh vegetables, and a creamy peanut sauce that beautifully combines sweet, salty, sour, and spicy elements. Easy to prepare and packed with nutrients, it's a feast for the senses, making it an ideal choice for a light lunch, summer barbecue, or any occasion where delicious food is a must!

Print Recipe Pin Recipe

Ingredients

8 oz rice noodles (Pad Thai or vermicelli)

1 cup shredded carrots

1 cup red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup bean sprouts

1/4 cup green onions, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts, crushed (for garnish)

For the Peanut Sauce:

1/2 cup creamy peanut butter

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

2 tbsp rice vinegar

1 tbsp honey or maple syrup

1 clove garlic, minced

1 tsp fresh ginger, grated

1-2 tbsp water (to adjust consistency)

1 tsp sesame oil

1 tsp Sriracha (optional, for an extra kick)

Instructions

Cook the Noodles: In a large pot, bring water to a vigorous boil. Add the rice noodles and cook them according to the package instructions until they are al dente. Once done, drain the noodles and rinse them under cold water to halt the cooking process. Drizzle with sesame oil and toss gently to prevent sticking, then set aside.

Prepare the Vegetables: While the noodles are cooking, prep your vegetables. Shred the carrots, thinly slice the red bell pepper, julienne the cucumber, and finely chop the green onions and cilantro. Arrange them neatly on a plate and set aside.

Make the Peanut Sauce: In a medium mixing bowl, combine the creamy peanut butter, soy sauce, rice vinegar, and honey (or maple syrup). Add in the minced garlic and grated ginger. Whisk the mixture until smooth. Gradually stir in water, one tablespoon at a time, until you reach your desired sauce consistency. If you'd like a bit of heat, mix in the Sriracha to taste.

Combine the Ingredients: In a large mixing bowl, combine the cooled noodles, shredded carrots, sliced bell pepper, julienned cucumber, bean sprouts, green onions, and half of the chopped cilantro. Pour the peanut sauce over the top and gently toss until everything is evenly coated.

Serve: Transfer the noodle salad to a serving platter or divide into individual bowls. Garnish with the remaining cilantro and evenly sprinkle the crushed peanuts on top for an added crunchy texture.

Chill and Enjoy: For the best flavor experience, let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy your refreshing and vibrant Thai peanut noodle salad served cold!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Suggestions: Consider serving the salad in colorful bowls, garnished with additional cilantro sprigs and a wedge of lime for an extra burst of freshness.