Description
This Thai noodle salad recipe is an easy gluten-free and plant-based dinner that’s ready in less than 30 minutes! It’s perfect for a quick weeknight meal or a colorful side dish for parties.
Ingredients
- 12 ounces dry noodles (rice, soba, etc.)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded or grated carrot
- 4 scallions, sliced
- 1 cup edamame, defrosted
- 1 batch peanut sauce (click for recipe)
- ~1/2 cup chopped cilantro, for garnish
- Optional: 1/2 cup crushed peanuts, chopped
Instructions
1. Bring a large pot of salted water to a boil.
2. Cook noodles according to package instructions.
3. Wash your veggies and slice them into long, thin strips. Use a mandoline for cabbage if desired. For the carrot, either grate or pulse chopped pieces in a food processor.
4. When the noodles are done cooking, rinse with cold water and add to a large serving bowl.
5. Add in the veggies and stir together.
6. Pour half the sauce over the pasta and mix. Add more sauce until it reaches your desired level of sauciness.
7. Top with fresh cilantro, scallions, peanuts, and sesame seeds.
Notes
You can use any kind of noodle for this dish such as rice, soba, or even regular spaghetti.
Feel free to customize the vegetables or add protein like baked tofu, tempeh, chicken, or chickpeas.
Once prepared, this salad will store in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 6.5g
- Fat: 18.9g
- Carbohydrates: 52.1g
- Fiber: 5.6g
- Protein: 8.6g