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The Crunchy Thai Peanut Noodle Salad is a vibrant and refreshing dish that embodies the delightful flavors of Thai cuisine while offering a nutritious profile filled with fresh vegetables and rice noodles. This salad is an ideal choice for various occasions—whether you're looking for a light lunch, a flavorful side dish for dinner, or a portable option for a picnic, it checks all the boxes. Its unique combination of textures and tastes not only excites the palate but also provides a nourishing meal that is easy to prepare.

Easy Thai Peanut Noodle Salad

Dive into the vibrant flavors of Thai cuisine with this Crunchy Thai Peanut Noodle Salad! Bursting with fresh vegetables like carrots, cucumbers, and red bell peppers, complemented by tender rice noodles and a creamy peanut dressing, this salad is both nutritious and delicious. Perfect for lunch, a side dish, or a picnic treat, it's easy to prepare and customize. Embrace a healthy meal that's as exciting to eat as it is simple to make. Enjoy the delightful journey of flavors in every bite!
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Ingredients
  

For the Noodle Salad:

8 oz rice noodles

1 cup shredded carrots

1 cup red bell pepper, julienned

1 cup cucumber, julienned

1 cup red cabbage, thinly sliced

1/2 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup crushed peanuts (for garnish)

For the Peanut Dressing:

1/3 cup creamy peanut butter

3 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tbsp sesame oil

2 cloves garlic, minced

1/2 tsp freshly grated ginger

1-2 tbsp water (to thin the dressing if needed)

Pinch of red pepper flakes (adjust according to your spice preference)

Instructions
 

Cook the Noodles: Begin by bringing a pot of water to a rolling boil. Once boiling, add the rice noodles and cook according to the package instructions (typically 4-6 minutes). Once cooked, drain the noodles and quickly rinse them under cold water to halt the cooking process. Set the noodles aside to cool.

    Prepare the Peanut Dressing: In a medium mixing bowl, add the creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk these ingredients together until you achieve a smooth and creamy consistency. If the dressing feels too thick, slowly incorporate water a tablespoon at a time until it reaches your desired thinner consistency.

      Chop the Vegetables: While the noodles are cooling, take time to wash and chop all the vegetables. Shred the carrots, julienne the red bell pepper and cucumber, thinly slice the red cabbage, and finely chop the green onions and cilantro.

        Combine the Ingredients: In a large mixing bowl, combine the cooled rice noodles with the chopped vegetables. Drizzle half of the prepared peanut dressing over the top. Using gentle folding motions, toss everything together to ensure that all the ingredients are well-coated in the dressing.

          Serve the Salad: Portion the salad into individual serving bowls or plates. Drizzle the remaining peanut dressing over the top, and finish with a generous sprinkle of crushed peanuts and extra cilantro for a pop of color and crunch.

            Enjoy! This scrumptious salad can be enjoyed right away, or if time allows, refrigerate it for 30 minutes to enhance the mingling of flavors.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                Presentation Tips: For an eye-catching display, serve the salad in clear bowls to showcase the vibrant colors, and add a lime wedge on the side for a zesty finish!