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- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - 1/4 cup fresh cilantro, chopped - 1/4 cup green onions, sliced - 1/4 cup peanuts, crushed (plus extra for garnish) Rice noodles are the base of this dish. They soak up the flavors very well. Next, we have fresh vegetables. Shredded carrots bring a nice crunch and sweetness. The red bell pepper adds color and flavor. Julienned cucumber offers a cool bite. Red cabbage not only looks great but also adds a hearty texture. Finally, fresh cilantro and green onions give a burst of freshness. - 1/3 cup peanut butter (smooth) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon lime juice - 1 tablespoon honey or maple syrup - 1-2 teaspoons sriracha (to taste) - 1 teaspoon grated ginger - 1 clove garlic, minced For the dressing, peanut butter is key to that rich taste. Soy sauce adds depth and saltiness. Sesame oil gives a nutty flavor, while lime juice brightens the mix. Honey or maple syrup brings a touch of sweetness. Sriracha adds heat, so adjust it to your liking. Grated ginger and minced garlic enhance the overall taste, making this dressing truly special. To cook the rice noodles, start by bringing a large pot of salted water to a boil. Once it boils, add the noodles and cook according to the package instructions until they are al dente. This usually takes about 4 to 6 minutes. After cooking, drain the noodles in a colander. Rinse them under cold water. This stops the cooking and keeps the noodles from sticking together. While the noodles cook, you can prepare the vegetables. First, shred the carrots and slice the red bell pepper into thin strips. Next, julienne the cucumber for a nice crunch. Lastly, shred the red cabbage. Once all the veggies are ready, place them in a large mixing bowl. This bowl will hold all your fresh ingredients. Now it's time to make the dressing. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, honey or maple syrup, sriracha, grated ginger, and minced garlic. Mix until everything is smooth. If the dressing seems too thick, add a tablespoon of water at a time until it reaches a good consistency. You want it pourable but not too runny. For the final assembly, add the cooled rice noodles to the bowl with the vegetables. Pour the dressing over the top. Toss everything together gently. Make sure the noodles and veggies are well coated in the dressing. Taste the salad. If needed, adjust the seasoning by adding more soy sauce, lime juice, or sriracha to suit your taste. To make the dressing just right, focus on consistency. If it feels too thick, add a bit of water. Mix in one tablespoon at a time until it flows smoothly. For flavor, balance the salty soy sauce with a bit of lime juice. It brightens the taste. If you love spice, adjust the sriracha to your liking. Start small, and taste as you go. To keep your veggies fresh, cut them right before serving. This maintains their crunch. Use a sharp knife for clean cuts. If you want variety, try adding bell peppers or snap peas. They add color and taste. You can even swap in zucchini for cucumber or use kale instead of cabbage. The options are endless. For a great presentation, serve the salad in a large bowl. This shows off the colorful veggies. You can also use individual bowls for a fun touch. Garnish with extra crushed peanuts and fresh cilantro on top. A sprinkle of sesame seeds adds texture. Lime wedges not only look nice but also offer a fresh squeeze when eating. {{image_2}} For a protein boost, you can add grilled chicken or tofu. Both options pair well with the salad's flavors. Grilled chicken adds a nice savory taste, while tofu gives a soft texture. You can also use shrimp or beef for a heartier meal. Shrimp cooks quickly and adds a sweet flavor. Beef gives the salad a rich taste. If you need gluten-free options, rice noodles are the best choice. They are naturally gluten-free and easy to work with. You can also try zucchini noodles for a fresh twist. For a vegan dressing, substitute honey with maple syrup. This keeps the dressing sweet while staying plant-based. To control the heat, you can reduce the sriracha in the dressing. For mild alternatives, use just a pinch of sriracha. This keeps the salad tasty without too much spice. If you love heat, add more sriracha or even some chili flakes. This will kick up the flavor and give a nice zing. Store the Spicy Thai Peanut Noodle Salad in an airtight container. This keeps it fresh and safe. Glass or plastic containers work well. The salad lasts up to three days in the fridge. After that, the veggies lose their crunch. The dressing may also separate. Reheating this salad is not necessary. It tastes best cold or at room temperature. If you do want to warm it, heat it gently in a pan. Avoid high heat to keep the noodles soft. For a refreshing bite, serve it cold straight from the fridge. You can also let it sit at room temperature for a short time before serving. This helps the flavors come alive. Enjoy your vibrant salad! You can use several noodle types instead of rice noodles. Here are some options: - Soba noodles: These are made from buckwheat and add a nutty flavor. - Udon noodles: Thick and chewy, they work well for a hearty salad. - Zucchini noodles: A fresh, low-carb choice that adds crunch. - Spaghetti: Regular pasta can substitute in a pinch, though it changes the flavor. Each noodle type brings a unique taste and texture. Feel free to experiment! Yes, you can prepare this salad ahead of time. Here’s how: - Prepare the noodles: Cook and cool them as directed. - Chop the veggies: Cut and store them in the fridge. - Make the dressing: Whisk the dressing and keep it in a jar. When you’re ready to serve, mix all parts together. This keeps everything fresh and tasty! The spice level can be adjusted to your taste. The base recipe includes sriracha, which adds heat. Here’s how to control it: - Mild: Use no sriracha or just a pinch. - Medium: Add 1 teaspoon of sriracha for a nice kick. - Spicy: Increase to 2 teaspoons or more for heat lovers. Taste as you go, and make it perfect for your palate! Spicy Thai Peanut Noodle Salad is fresh, tasty, and easy to make. We covered main ingredients like rice noodles, fresh veggies, and a rich peanut dressing. You learned about cooking techniques, perfecting the dressing, and creative variations. Remember, you can change protein options, spice levels, and even prep ahead to save time. Use these tips to create a salad you'll love. Enjoy your meal, share with friends, and explore the fun of Thai flavors!

Spicy Thai Peanut Noodle Salad

Discover the delightful flavors of Spicy Thai Peanut Noodle Salad that’s perfect for any meal! This vibrant dish features rice noodles, crunchy vegetables, and a creamy, spicy peanut dressing that will tantalize your taste buds. Easy to make in just 30 minutes, it's a refreshing option for lunch or dinner. Click through to explore the full recipe and treat yourself to this delicious, healthy salad today!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, julienned

1 cup red cabbage, shredded

1/4 cup fresh cilantro, chopped

1/4 cup green onions, sliced

1/4 cup peanuts, crushed (plus extra for garnish)

For the Dressing:

1/3 cup peanut butter (smooth)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1-2 teaspoons sriracha (to taste)

1 teaspoon grated ginger

1 clove garlic, minced

Instructions
 

Cook the Rice Noodles: In a large pot of salted boiling water, cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the noodles are cooking, prepare the vegetables by shredding the carrots, slicing the bell pepper, julienning the cucumber, and shredding the red cabbage. Place all the vegetables in a large mixing bowl.

      Make the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, honey or maple syrup, sriracha, grated ginger, and minced garlic until smooth and well combined. If the dressing is too thick, add a tablespoon of water at a time until you reach your desired consistency.

        Combine Ingredients: Add the cooked and cooled rice noodles to the bowl of vegetables. Pour the dressing over the noodle and vegetable mixture. Toss everything together until well coated.

          Adjust Seasoning: Taste the salad and adjust the seasoning with more soy sauce, lime juice, or sriracha as desired.

            Garnish and Serve: Transfer the salad to a large serving dish or individual bowls. Top with crushed peanuts, chopped cilantro, and sliced green onions.

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

                - Presentation Tips: Serve the salad chilled or at room temperature for a refreshing meal. For added flair, garnish with lime wedges and a sprinkle of sesame seeds.