5.0 from 261 votes
Peanut Noodle Salad [Glass Noodle Salad]
Thai peanut noodle salad combines chewy glass noodles with vibrant, crunchy vegetables in a rich, creamy, savory, irresistible peanut lime dressing. A nourishing vegetarian, vegan, gluten-free glass noodle salad ready in just 20 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 596 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
Tamari Lime peanut dressing:
- ¼ cup of soy sauce
- 3 tablespoons of rice vinegar
- 3 tablespoons of water
- 1 tablespoon of peanut butter
- 1 lime
- 1 tablespoon of olive oil
- ½ tablespoon of sesame oil
- ½ teaspoon of fresh ginger, minced
- 1 garlic clove, minced
Glass noodle salad:
- 1 (8.8-ounce) package of glass noodles
- 1 cup of shredded cabbage
- 1 cup of halved cherry tomatoes
- 1 cucumber, diced
- 1 cup of cooked edamame
- 1 carrot, shredded
- ¼ cup of sliced green onions
- ½ cup of chopped cilantro
- 1 cup of unsalted peanuts, chopped
- crushed red pepper flakes, garnish (optional)
- lime wedges, garnish (optional)
- green onions, sliced, garnish (optional)
- Sesame seeds, garnish (optional)
Instructions
- In a small bowl or jar, add the soy sauce, rice vinegar, water, peanut butter lime, olive oil, sesame oil, ginger, and garlic, mix well, and set aside. In a medium pot, cook the noodles according to package instructions.
- In a large salad bowl, add the cabbage, tomatoes, cucumber, edamame, carrot, green onions, and cilantro. Add half of the dressing and mix well.
- Add the noodles to a large salad bowl with the veggies mixture. Add the remaining dressing and gently mix until well-combined.
- Garnish to taste and enjoy warm or chilled.
Cup of Yum
Notes
- Tweak the dressing: Adjust any ingredient to create your preferred flavor profile. We recommend starting with less soy sauce from the get-go to season to taste.
- Cook the noodles until tender: If you cook noodles until al dente, they will firm up when chilled, so it’s actually better to cook them thoroughly.
- For a low-carb version: Try using zucchini noodles.
- To save time: Where possible, use pre-prepared (sliced, shredded, etc.) vegetables.
Nutrition Information
Calories
596kcal
(30%)
Carbohydrates
77g
(26%)
Protein
16g
(32%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Sodium
858mg
(36%)
Potassium
747mg
(21%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
3014IU
(60%)
Vitamin C
26mg
(29%)
Calcium
117mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 596
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 77g | 26% |
| Protein | 16g | 32% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 858mg | 36% |
| Potassium | 747mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 3014IU | 60% |
| Vitamin C | 26mg | 29% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.