Thai Peanut Noodle Salad Recipe
Thick rice noodles are smothered with an easy-to-make, rich peanut dressing. Load it up with fresh and vibrant summer veggies, and serve it hot or cold for a refreshing bowl of delicious flavors! This Thai peanut noodle salad is perfect for potlucks, Sunday meal prep, or a winning side dish!
Ingredients
Peanut Sauce
- ¼ cup all-natural salted peanut butter
- ½ cup crumbled feta cheese, plus ¼ cup of the brine
- 1 cup water
- 1 large garlic clove, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- Optional: 1 tablespoon fish sauce, omit for vegetarian
- Juice from 1 lime
Thai Noodle Salad
- 2 ears corn, husk removed
- 10 ounces thick rice noodles
- 2 cups shredded purple cabbage
- 1 cucumber, sliced
- 1 carrot, julienned
- 1 bunch of radishes, sliced
- ½ cup EACH: 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
Serving: 1 serving = ¼ of the recipe, Calories: 409kcal, Carbohydrates: 75g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 373mg, Potassium: 426mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3262IU, Vitamin C: 32mg, Calcium: 145mg, Iron: 1mg