Description
This Thai Noodle Salad is a vibrant and refreshing dish that perfectly embodies the essence of Thai cuisine. With a delightful mix of gluten-free noodles, crisp vegetables, and a creamy peanut sauce, this salad is not only quick and easy to prepare but also ideal for various occasions—from casual weeknight dinners to festive gatherings.
Ingredients
Scale
- 12 ounces dry gluten-free noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups grated carrot
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce (homemade or store-bought)
- Fresh cilantro and crushed peanuts for garnish
Instructions
- Cook the noodles in boiling salted water according to package instructions, then rinse in cold water.
- Prepare the vegetables by slicing the bell peppers, shredding cabbage, and grating carrots using a mandoline and food processor for efficiency.
- In a large bowl, combine the cooled noodles with the prepared vegetables.
- Drizzle half of the peanut sauce over the mixture; toss until everything is well coated. Adjust sauce to taste.
- Garnish with cilantro, scallions, and crushed peanuts before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg