Thai Peanut Noodle Salad

# What You'll Need:

→ Noodles

01 - 8 oz (225 g) rice noodles or thin spaghetti

→ Vegetables & Herbs

02 - 1 cup (120 g) shredded carrots

03 - 1 cup (120 g) thinly sliced red bell pepper

04 - 1/2 cup (50 g) thinly sliced cucumber

05 - 1/4 cup (15 g) chopped fresh cilantro

06 - 2 scallions, thinly sliced

07 - 1/4 cup (30 g) roasted unsalted peanuts, roughly chopped

→ Peanut Lime Sauce

08 - 1/3 cup (80 g) creamy peanut butter

09 - 2 tbsp soy sauce (use tamari for gluten-free)

10 - 1 tbsp maple syrup or honey

11 - 2 tbsp fresh lime juice (about 1 lime)

12 - 1 tbsp rice vinegar

13 - 2 tsp toasted sesame oil

14 - 2 tsp grated fresh ginger

15 - 1 garlic clove, minced

16 - 2–4 tbsp warm water, as needed to thin

# Directions:

01 - Cook the rice noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.

02 - In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic, and 2 tbsp warm water. Add more water, 1 tbsp at a time, until the sauce is smooth and pourable.

03 - In a large mixing bowl, combine cooled noodles, carrots, bell pepper, cucumber, cilantro, and scallions.

04 - Pour the peanut lime sauce over the noodle mixture and toss until everything is evenly coated.

05 - Transfer to serving bowls and top with chopped peanuts and extra cilantro, if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -

The creamy, tangy peanut-lime dressing hugs every noodle, making each bite a savory, addictive surprise.
It’s the rare salad that’s refreshingly light but filling enough to satisfy as lunch or dinner—plus it only takes half an hour to make.

02 -

Once, I skipped rinsing the noodles and ended up with one giant sticky mass—always cool them under cold water, no exceptions.
Swapping honey for maple syrup lets everyone at the table enjoy, and honestly it tastes just as rich.

03 -