Description
Experience the vibrant flavors of this Thai noodle salad, a perfect blend of crunchy vegetables and creamy peanut sauce. This dish comes together in under 30 minutes, making it an ideal choice for busy weeknights or as a standout side at gatherings. Packed with nutritious ingredients like fresh veggies and protein-rich edamame, this gluten-free and plant-based salad is not only delicious but also caters to various dietary preferences. Easy to customize with your favorite vegetables, it’s a delightful way to enjoy a healthy meal while impressing your family and friends.
Ingredients
Scale
- 12 ounces dry rice noodles
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups shredded purple cabbage
- 2 cups grated carrots
- 4 scallions, sliced
- 1 cup defrosted edamame
- Peanut sauce (to taste)
- Fresh cilantro (for garnish)
- Optional: Crushed peanuts
Instructions
- Boil the noodles in salted water according to package instructions until al dente.
- While noodles cook, prepare vegetables by slicing and shredding them.
- Rinse cooked noodles under cold water and place in a large bowl.
- Add prepared vegetables to the noodles and mix gently.
- Drizzle half of the peanut sauce over the mixture and toss until well-coated. Adjust sauce as desired.
- Serve topped with cilantro and crushed peanuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg