This healthy Thai Peanut Noodle Salad recipe is smothered in a crazy delicious peanut dressing and loaded with fresh summer veggies. It's an easy to make vegetarian main or side dish that can be served hot or cold. You will LOVE it
Ingredients
Peanut Sauce
¼ cupall-natural salted peanut butter
½ cupcrumbled feta cheese, plus ¼ cup of the brine
1cupwater
1largegarlic clove, minced
1tablespoonginger, minced
1tablespoonsesame oil
Optional: 1 tablespoon fish sauce, omit for vegetarian
Juice from 1 lime
Thai Noodle Salad
2earscorn, husk removed
10ouncesthick rice noodles
2cupsshredded purple cabbage
1cucumber, sliced
1carrot, julienned
1bunch of radishes, sliced
½ cupEACH: mint, cilantro, and Thai basil
Toppings
Extra feta cheese, chopped peanuts, nori, and sesame seeds
Instructions
Place all the peanut sauce ingredients into a small pot over medium-high heat. Bring to a gentle boil then whisk until creamy. Note: the sauce should be a lot thinner than you think it should be. If it's not, add some more water. It will thicken up considerably once you add it to the noodles.
¼ cup all-natural salted peanut butter, ½ cup crumbled feta cheese, 1 cup water, 1 large garlic clove, 1 tablespoon ginger, 1 tablespoon sesame oil, Optional: 1 tablespoon fish sauce, Juice from 1 lime
Bring a large pot of water to a boil. Add the corn and cook for 7-8 minutes. Remove the corn from the water with tongs. When the corn is cool enough to touch, cut the kernels from the cob.
2 ears corn
Add the rice noodles to the corn cooking water and cook according to package directions - usually 6-7 minutes. Reserve 1 cup of the cooking water, drain the noodles, and then run them under cold water to cool.
10 ounces thick rice noodles
Place the noodles back into the pot. Add the corn and all of the remaining ingredients. Pour the peanut sauce over top and gently mix so everything is well combined. Add up to 1 cup of the reserved cooking water (a little at a time!) to loosen the sauce if the noodles seem too dry.
2 cups shredded purple cabbage, 1 cucumber, 1 carrot, 1 bunch of radishes, ½ cup EACH: mint, cilantro, and Thai basil
Serve the Thai peanut noodle salad with any or all of the toppings.
Extra feta cheese, chopped peanuts, nori, and sesame seeds