Cooked - Thai Noodle Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Noodle Salad

4.0

⅓ cup peanut butter

2 tbsp sweet chili sauce

1 tbsp soy sauce (tamari if gluten-free)

1 lime (juiced)

3 tbsp water (or more to thin)

2 cups cooked noodles (rice noodles or vegan chow mein noodles are best)

1½ cup edamame (thawed if using frozen)

1 red bell pepper (thinly sliced)

2 carrots (julienned)

1 red onion (small, diced)

2 cup red cabbage (thinly sliced)

1 handful cilantro (diced)

3 green onions (diced)

3 tbsp peanuts (crushed)

First, prepare the peanut dressing. Combine all ingredients apart from the water in a small jar or bowl and whisk until smooth, adding water one tablespoon at a time as needed to thin.
Then, make the salad. You can create salad jars by layering the dressing the ingredients in order on top if desired, or make in a large bowl. Add all ingredients, pour on the dressing, and toss.
Enjoy immediately, or store in a sealed container in the fridge for up to four days.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 32 weeks ago

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