Vegan Thai Noodle Salad With Peanut Sauce Recipes

THAI NOODLE SALAD WITH PEANUT SAUCE

Thai Noodle Salad with Peanut Sauce image

Ready to take your taste buds on an exotic adventure? This Thai Noodle Salad is the answer! Freshly chopped vegetables, tropical fruit, chewy rice noodles, and a creamy peanut dressing make for an irresistible vegetarian side dish or light lunch.

Provided by Jessica Gavin

Categories Salad Side Dish Quick and Easy

Time 30m

Yield 4

Number Of Ingredients 22

Ingredients

For the salad:
1 small head (about 2 cups) romaine lettuce
1/4 head (about 2 cups) red cabbage
1 large red bell pepper
1 large carrot (about 1/2 cup), shredded
1 mango
1/4 cup cilantro leaves, plus more for garnish
1/4 cup green onions, plus more for garnish
1/4 cup roasted peanuts, roughly chopped, plus more for garnish
8 ounces (227 grams) pad Thai rice noodles
For the peanut dressing (makes 3/4 cup):
1/3 cup creamy peanut butter
3 tablespoons lime juice
3 tablespoons water
3 tablespoons brown sugar
4 teaspoons rice wine vinegar
4 teaspoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon fish sauce
1/2 teaspoon sriracha or chili paste
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic

Steps:

Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.

Nutrition Facts : Calories 556 kcal, Carbohydrate 92 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 3 g, Sodium 642 mg, Sugar 31 g, Fat 17 g, ServingSize 4 servings as a dinner salad, 6 to 8 as a side salad, UnsaturatedFat 0 g

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