30-Minute Thai Peanut Noodle Salad
A quick, colorful, and flavor-packed Thai Peanut Noodle Salad featuring rice noodles, crunchy vegetables, edamame, and a zesty peanut-lime dressing. It's a nutritious, plant-based, and meal-prep friendly dish that’s perfect for lunches, dinners, or potlucks.
Equipment
- 1 Food Processor – For blending the creamy dressing
- 1 Medium Saucepan – To cook edamame and soften noodles
- 1 Fine Mesh Strainer – To drain and rinse edamame and noodles
- 1 Large Mixing Bowl – For combining and tossing ingredients
- 1 Chef’s Knife – For slicing vegetables and herbs
Ingredients
For the Salad:
- ½ cup 65g roasted cashews or peanuts, plus extra for garnish
- 1 cup 140g shelled frozen edamame
- 4 oz 110g rice stick noodles
- 1 –2 teaspoons toasted sesame oil optional – see notes
- 1 ½ cups 155g julienned red and/or yellow bell pepper
- 1 cup 45g shredded carrots
- 3 cups 190g thinly shredded green and purple cabbage
- 1 cup 100g sugar snap peas or snow peas, sliced diagonally
- ½ cup 30g thinly sliced green onions
- 4 tablespoons finely chopped fresh herbs Thai basil, cilantro, and/or mint, plus whole leaves for garnish
For the Peanut Dressing:
- 1- inch piece fresh ginger peeled
- 2 large cloves garlic peeled
- 6 tablespoons 100g natural creamy peanut butter
- 2 ½ tablespoons freshly squeezed lime juice
- 3 ½ tablespoons tamari or low-sodium soy sauce see notes
- 2 tablespoons maple syrup or honey
- 2 teaspoons sriracha sauce or ¼ teaspoon crushed red pepper flakes
- 3 –4 tablespoons hot water as needed to thin the dressing
Instructions
- Toast the Nuts: Preheat your oven to 350°F (180°C). Spread the cashews or peanuts on a small baking sheet and toast for 8–9 minutes, or until lightly golden and aromatic. Remove, let cool slightly, then coarsely chop. Reserve 2 tablespoons for garnish.
- Cook the Edamame: Bring a medium pot of water to a boil. Add the frozen edamame and cook for 5–6 minutes, until tender.Place a colander inside a large bowl to catch the hot water when draining. Drain the edamame, reserving the water in the bowl. Rinse the edamame under cold water to cool. Set aside.
- Soften the Noodles: Using the same hot water from the edamame, soak the rice noodles for 4–6 minutes, or until softened but still firm to the bite. Gently stir with a fork to prevent sticking.Once tender, drain and rinse under cold water until the water runs clear. Pat the mixing bowl dry, then transfer noodles to it. Drizzle with sesame oil if using, and toss to prevent sticking.
- Prepare the Salad Base: To the bowl of noodles, add the cooked edamame, chopped toasted nuts (excluding reserved garnish), bell pepper, carrots, cabbage, snap peas, green onions, and chopped herbs. Lightly toss to combine, then refrigerate while making the dressing.
- Make the Dressing: In a food processor, combine the ginger, garlic, peanut butter, lime juice, tamari, maple syrup, and sriracha. While blending, slowly add 3 tablespoons of hot water to create a creamy, pourable consistency. Blend until smooth and thick enough to cling to noodles. Add more hot water (up to 1 tablespoon) if needed.
- Assemble and Serve: Pour most of the dressing over the chilled salad, reserving about ¼ cup. Toss thoroughly to ensure everything is well-coated. Taste and add more dressing if needed. Transfer to a serving platter or bowl. Top with extra herbs and the reserved toasted cashews or peanuts. Serve with lime wedges and extra sriracha if desired.
Notes
- Sesame Oil Tip: Drizzling a bit of sesame oil onto the noodles after rinsing helps prevent clumping and adds a toasty, nutty flavor. It's optional but enhances the overall taste and texture.
- Tamari Substitution: You can use soy sauce in place of tamari. Start with a smaller amount, taste the dressing, and adjust accordingly. Remember, the dressing may taste slightly salty on its own but will mellow once mixed with the salad.
- Make-Ahead Friendly: This salad can be made in advance and stored in the refrigerator for up to 3 days. If chilled, let it sit at room temperature for about 30 minutes before serving to allow the dressing and noodles to soften and become more flavorful.
- Protein Boost: For extra plant-based protein, consider adding more edamame or topping with crispy tofu or roasted chickpeas.
- Customize Your Crunch: Feel free to swap veggies based on what’s in season—shredded Brussels sprouts, red cabbage, or cucumber all work beautifully.