Sweet & Spicy Thai Noodle Salad
Sweet and Spicy never tasted so good! This Thai Noodle Salad takes sweet chili to new heights with this crunchy, oil-free cold noodle salad. Made with Edward & Sons Organic Pad Thai Rice Noodles, edamame, Persian cucumbers, water chestnuts, mint, green onions, cashews, sesame seeds, and a Thai-inspired homemade sweet chili sauce. It’s fresh, satisfying, ready in about 20 minutes, and perfect for a quick lunch, meal prep, or an easy, satiating weeknight dinner.
Servings 4 servings
Calories 448kcal
Equipment
- stove
Ingredients
- 1 package Edward & Sons organic Pad Thai rice noodles cooked and cooled (takes only 4 minutes!)
- 1 cup frozen shelled edamame thawed
- 4 Persian cucumbers sliced
- 8 oz canned Edward & Sons Native Forest organic sliced water chestnuts drained
- 4 green onions chopped
- ¼ cup fresh mint chopped
- ⅓ cup roasted salted cashews
- 1 tbsp black sesame seeds
Sweet Chili Sauce Ingredients
- 3 tbsp coconut aminos
- 3 tbsp rice vinegar
- 1 lime juiced
- 3 tbsp maple syrup
- 1 tbsp sriracha
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp red pepper flakes or chili crisp
- ½ tsp sea salt more or less, to taste
Instructions
- Add all salad ingredients to a bowl.
- Combine the dressing ingredients in a jar and shake to combine. Season to taste.
- Pour the dressing over the salad and toss to combine. Sprinkle extra sesame seeds if desired!
- Can be stored in the fridge for up to 4 days. If serving later, add the cashews right before serving!
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 85g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 824mg | Potassium: 562mg | Fiber: 7g | Sugar: 14g | Vitamin A: 386IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 4mg
