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Thai Peanut Noodle Salad Recipe
Thick rice noodles are smothered with an easy-to-make, rich peanut dressing. Load it up with fresh and vibrant summer veggies, and serve it hot or cold for a refreshing bowl of delicious flavors! This Thai peanut noodle salad is perfect for potlucks, Sunday meal prep, or a winning side dish!
Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Calories: 409 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
Peanut Sauce
- ¼ ¼ cup all-natural salted peanut butter
- ½ ½ cup crumbled Feta cheese plus ¼ cup of the brine
- 1 1 cup water
- 1 1 large garlic clove minced
- 1 1 tablespoon ginger minced
- 1 1 tablespoon sesame oil
- Optional: 1 tablespoon fish sauce omit for vegetarian
- juice from 1 lime
Thai Noodle Salad
- 2 2 ears corn husk removed
- 10 10 ounces thick rice noodles
- 2 2 cups shredded purple cabbage
- 1 1 cucumber sliced
- 1 1 carrot julienned
- 1 1 bunch of radishes sliced
- ½ ½ cup EACH: mint, cilantro, and Thai basil
Toppings
- Extra feta cheese, chopped peanuts, nori, and sesame seeds
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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
373mg
(16%)
Potassium
426mg
(12%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3262IU
(65%)
Vitamin C
32mg
(36%)
Calcium
145mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 409
% 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.