Rice Noodle Salad with Peanut Dressing

5 from 5 votes

Rice Noodle Salad with Peanut Dressing

A quick and easy rice noodle salad served at room temperature and packed with crunchy fresh vegetables, tender rice noodles, and topped with creamy peanut sauce.

Prep Time20

Cook Time5

Total Time25

Course: Salad

Cuisine: Thai

Keyword: easy dinner, easy noodle recipe, easy salad, easy salad recipe, easy Thai recipe, homemade Thai, lunch, Thai noodles

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Kitchen Shears
Mixing Bowl
Knife
Cutting Board
Jar with Tight Lid

Ingredients

8 ounces rice vermicelli noodles
1/2 cup finely chopped red cabbage
1/2 cup diced bell peppers, any color
1 1/2 cups shredded carrots
1 cup edamame (look for shelled edamame already removed from the pods; often found in the freezer section)
1 teaspoon grated fresh ginger
1/2 cup warm water
1/2 cup peanut butter (I just use conventional peanut butter like JIF)
1/4 cup low-sodium soy sauce (if using regular soy sauce reduce this to 2 tablespoons; substitute tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon toasted sesame oil
1 teaspoon chili garlic sauce or Sriracha
1 cup chopped roasted peanuts
fresh cilantro, for topping (optional)
1 lime

Instructions

Prepare the rice noodles according to package directions. When they’re done cooking, use kitchen shears to roughly cut through them in intervals (this just breaks them down into smaller pieces and makes them easier to eat).
In a large mixing bowl, combine the noodles, cabbage, bell peppers, carrots, and edamame.
In a jar with a tight-fitting lid, combine the grated ginger, warm water, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, and chili garlic sauce / Sriracha. Put the lid on and shake very well until the sauce is smooth.
Pour the sauce over the salad and gently toss until everything is combined.
Top with peanuts, cilantro, and fresh lime juice.

Nutrition