Thai Peanut Noodle Salad Recipe
User Reviews
5
Thai Peanut Noodle Salad Recipe
Description
This Thai Peanut Noodle Salad recipe incorporates thick rice noodles tossed with cooked corn kernels, shredded purple cabbage, sliced cucumber and radish, julienned carrot, and fresh herbs including cilantro, Thai basil, and mint. The vegetables offer crispness and freshness that contrast nicely with the soft noodles.
The peanut sauce is prepared by gently heating peanut butter with feta cheese, water, garlic, ginger, sesame oil, fish sauce (optional), and lime juice until smooth and creamy. The sauce is thinned with water to a pourable consistency before being tossed with the noodles and vegetables.
The salad is garnished with crunchy toppings like chopped peanuts, toasted nori strips, sesame seeds, and extra feta, adding varied textures and an umami boost. This dish is served chilled or at room temperature as a refreshing, flavorful main or side dish.
Ingredients
Peanut Sauce
- ¼ cup peanut butter all-natural salted
- ½ cup feta cheese plus ¼ cup of the brine, crumbled
- 1 cup water
- 1 large garlic minced, clove
- 1 tablespoon ginger minced
- 1 tablespoon sesame oil
- fish sauce omit for vegetarian, optional, 1 tablespoon
- lime juice from 1
Thai Noodle Salad
- 2 ears corn husk removed
- 10 ounces rice noodles thick
- 2 cups purple cabbage shredded
- 1 cucumber sliced
- 1 carrot julienned
- 1 radish sliced, bunch
- ½ cup mint
- ½ cup cilantro
- ½ cup Thai basil
Toppings
- feta cheese extra, chopped peanuts
- peanut
- nori
- sesame seed
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.
- 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.
- 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.
- 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.
- Serve the Thai peanut noodle salad with any or all of the toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 409kcal | 20% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 373mg | 16% |
| Potassium | 426mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3262IU | 65% |
| Vitamin C | 32mg | 36% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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