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–+ servings
Jackie Akerberg

Thai Noodle Salad with Peanut Sauce

5 from 4 votes
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This bright and easy Thai Noodle Salad with Peanut Sauce is refreshing and quick to make! Combining rice noodles with crisp vegetables like carrots, red cabbage, and bell peppers, all tossed in a rich peanut sauce made with peanut butter, lime juice, rice vinegar, and sriracha. Protein-rich edamame and fresh herbs add nutritional value, making this vegan, gluten-free salad perfect for a hearty lunch, light dinner, or a standout dish at your next gathering.
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3
Course: Dinner, lunch, Main Course, Salad

Equipment

  • stove

Ingredients
  

  • 8 oz rice noodles, cooked and cooled*
  • 1 carrot, julienned or shredded
  • 1 cup red cabbage, shredded
  • 1 red bell pepper, thinly sliced
  • 2 yellow mangoes, thinly sliced
  • 1 1/2 cups shelled edamame
  • 1 cup cilantro leaves, chopped
  • 1/2 cup mint leaves, chopped
  • ½ cup roasted salted peanuts
Peanut Sauce Ingredients
  • 1/2 cup creamy peanut butter
  • 3 tbsp lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp sriracha
  • 3 tbsp maple syrup
  • 1 tbsp coconut aminos or tamari
  • salt and pepper, to taste
  • water, as needed, to thin

Method
 

  1. Add all ingredients for salad to a large bowl. Set aside.
  2. Add all ingredients for dressing to a jar and whisk to combine. Season to taste and thin with water if desired.
  3. Pour dressing over the salad and toss to combine. Enjoy right away! If preparing for meal prep in advance, wait until right before serving to dress.

Notes

*Once noodles have cooled, rinse them with water and drain completely to prevent from sticking.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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