This salad has it all–lots of POW from the Thai flavors, noodles (my favorite food group), peanut crunch, and a slightly spicy sauce.
There’s not a lot of cooking – just the noodles. I buy edamame already cooked. Packaged slaw and pre-cut matchstick carrots also reduce chopping time.
It’s a great dish for meal prep – think lunch for a week! Also makes a great potluck dish.
Cold & Crunchy Thai Noodle Salad
All the flavors. Plus noodles. This is one of my favorite dishes.
Equipment
- 1 immersion blender optional
Ingredients
Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 Tbs rice wine vinegar
- 2 Tbs sesame oil
- 1 1/2 tsp grated ginger
- 1 tsp Sriracha or more
- 2 Tbs maple syrup
- 2-4 Tbs warm water *optional
Noodle Salad
- 8 ounces noodles thin spaghetti, lo mein, pad thai style or soba noodles
- 1 bell pepper red or orange, julienne cut
- 1/2 cup carrots matchstick
- 1 Persian cucumber julienne cut
- 1 16-oz bag coleslaw
- 3 green onions chopped
- 1/2 cup peanuts chopped
- 1/3 cup cilantro about half a bunch, chopped
- 1 tablespoon sesame seeds toasted
- 1 1/2 cups edamame cooked. About 8 oz.
Instructions
Noodle Salad
- Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for a few minutes.
- If the edamame aren't cooked, cook them per package directions. Drain and rinse under cold water.
- In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add 3/4 cup of the peanut sauce and toss to coat the noodles and vegetables.
- Add the peanuts, cilantro, and sesame seeds. Toss again.
- Cover and chill in the fridge for one hour. Right before serving, toss and add additional peanut sauce if needed. (If you can't wait to eat it, that's OK too!)
Peanut Sauce
- Put all of the ingredients, except the water, into a bowl and blend. If the mixture needs to be thinned, add 2-4 tablespoons of warm water.
- The sauce can also be whisked until smooth.