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- 8 oz rice noodles - 1 cup shredded carrots - 1 cup red bell pepper, thinly sliced - 1 cup cucumber, julienned - 1 cup sugar snap peas, trimmed and halved - ¼ cup fresh cilantro, chopped - ¼ cup peanuts, crushed (for topping) - 3 green onions, chopped This dish starts with rice noodles, which are quick to cook. They give a nice base for the salad. I love using fresh veggies like carrots, red bell pepper, cucumber, and sugar snap peas. Each adds a crunch and bright color. The fresh cilantro gives a burst of flavor, while crushed peanuts on top add texture. Let's not forget the peanut dressing! It ties everything together. Here’s what you need: - ¼ cup peanut butter - 2 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 garlic clove, minced - 1-2 tablespoons water (to thin if needed) This dressing is creamy and tangy. It enhances the flavors of the salad. You can adjust the thickness by adding water. - Chopped cilantro - Crushed peanuts - Green onions For a little extra flair, I like to add garnishes. Chopped cilantro brightens the look. Crushed peanuts give extra crunch. Green onions add a mild onion flavor. These toppings make the dish even better! - Boil and Cook To start, bring a large pot of water to a boil. Add 8 oz of rice noodles. Cook them for about 4-6 minutes, or until tender. Check the package for exact times. Once they are done, drain them in a colander. - Rinse & Cool After draining, quickly rinse the noodles under cold water. This stops the cooking and keeps them from sticking together. Set the noodles aside in a bowl. - Shredding and Slicing Techniques While the noodles cook, it’s time to prep the veggies. Take 1 cup of shredded carrots and 1 cup of red bell pepper. Slice the bell pepper thinly. Next, julienne 1 cup of cucumber and trim 1 cup of sugar snap peas. - Mixing in a Bowl Place all the prepped vegetables into a large mixing bowl. This mix adds color and crunch to your salad. - Whisking Ingredients Together In a medium bowl, combine ¼ cup of peanut butter, 2 tablespoons of soy sauce, and 2 tablespoons of lime juice. Add 1 tablespoon of honey or maple syrup, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger, and 1 minced garlic clove. - Adjusting Consistency Whisk the dressing until smooth. If it is too thick, you can add 1-2 tablespoons of water. This will help you reach the perfect consistency for drizzling. - Combining Noodles and Veggies Now, add the cooled noodles to the bowl with the veggies. Pour the peanut dressing over the top. - Drizzling and Tossing Toss everything together until the noodles and veggies are well coated with the dressing. Make sure each bite has flavor. - Plating the Salad Divide the salad into bowls or place it on a large serving platter. It looks best when arranged nicely. - Presentation Tips Top the salad with ¼ cup of chopped cilantro, 3 chopped green onions, and ¼ cup of crushed peanuts. This adds flavor and a nice crunch. You can also add a lime wedge for a fresh touch. - Speeding Up Vegetable Prep: Use a box grater for carrots. It saves time. For bell peppers, slice them thin to cook fast. You can use pre-cut veggies from the store to cut down on prep time. - Noodle Cooking Alternatives: If you want to save time, try soaking the rice noodles in hot water instead of boiling them. This method can be quicker. - Storing Leftover Salad: Keep any leftover salad in an airtight container. This will help it stay fresh. Try to eat it within two days for the best taste. - Keeping Ingredients Fresh: Store veggies in the fridge in a damp paper towel. This keeps them crisp and tasty longer. - Thinning the Dressing: If your dressing is too thick, add a bit more water. Start with one tablespoon and mix it well. Adjust until it reaches your preferred consistency. - Flavor Enhancements: Want more flavor? Add a pinch of red pepper flakes for heat. You can also mix in some chopped herbs like mint or basil to brighten the dish. {{image_2}} Alternative Noodle Options If you do not have rice noodles, you can use other types. Try soba noodles or whole wheat spaghetti. These options still taste great and hold the salad well. Using Different Vegetables Feel free to mix and match your veggies. You can use bell peppers, carrots, and cucumbers. Try adding broccoli, shredded cabbage, or even snap peas. Each choice adds a new crunch and flavor. Vegan and Gluten-Free Variants To make this salad vegan, ensure your honey is replaced with maple syrup. For gluten-free, use tamari instead of soy sauce. These small swaps keep the dish friendly for all diets. Low-Calorie Adjustments Want to cut calories? Use less peanut butter or switch to a light version. You can also increase the amount of veggies to make the meal more filling without adding many calories. Adding Spicy Elements If you like spice, add chili flakes or sriracha to the peanut dressing. This gives the salad a nice kick. You can also include fresh jalapeños for extra heat. Incorporating Other Nuts Try using cashews or almonds instead of peanuts. Each nut brings a unique flavor and texture. They add a tasty twist to your salad while still providing that crunch we love. For the best taste, store the salad in an airtight container. Glass or plastic containers work well. Make sure the lid is tight to keep out air and moisture. Place the salad in the fridge right after serving. This keeps it fresh and safe to eat. The salad stays fresh for about 3 to 4 days in the fridge. After that, it may lose its crunch. Check for signs of spoilage before eating. If you see any discoloration, or if it smells off, throw it away. You can enjoy this salad cold right from the fridge. If you prefer it warm, reheat it gently. Use a microwave on low heat or a pan on the stove. Add a splash of water to keep it moist. Avoid overheating, as it may turn mushy. Rice noodles typically take about 4 to 6 minutes to cook. Check the package for exact times. Once they are soft, drain them and rinse under cold water. This stops the cooking process and keeps the noodles firm. Yes, you can make the salad ahead of time. To keep it fresh, store the salad without the dressing. Mix the dressing just before serving. This keeps everything crisp and tasty. If you need a nut-free option, try sunflower seed butter or tahini. Both add creaminess without nuts. You can also use soy nut butter for a similar taste. To add heat, incorporate sliced jalapeños or red pepper flakes. You can also use a spicy peanut sauce instead of regular peanut butter. Adjust the heat to your taste! Yes, this dish is great for meal prep. Store each component separately. Keep the salad, dressing, and toppings in different containers. This helps them stay fresh and tasty for several days. You learned how to make a delicious rice noodle salad using fresh veggies and peanut dressing. We walked through every step, from cooking the noodles to storing leftovers. Remember to adjust the dressing to your taste and try new ingredients. This meal is not only tasty but also versatile and easy to prepare. Enjoy creating your own versions and sharing them with friends or family. Simple tips make a big difference, so have fun with it!

Minute Thai Peanut Noodle Salad

Whip up a refreshing Minute Thai Peanut Noodle Salad in just 20 minutes! This vibrant dish features rice noodles tossed with crunchy veggies and a creamy peanut dressing that’s bursting with flavor. Perfect for a quick lunch or a light dinner, it’s as delightful to eat as it is to look at. Ready to impress your taste buds? Click to explore the full recipe! #ThaiNoodleSalad #HealthyRecipes #QuickMeals #SaladLovers
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 cup red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup sugar snap peas, trimmed and halved

¼ cup fresh cilantro, chopped

¼ cup peanuts, crushed (for topping)

3 green onions, chopped

For the Peanut Dressing:

¼ cup peanut butter

2 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

1 teaspoon grated ginger

1 garlic clove, minced

1-2 tablespoons water (to thin, if needed)

Instructions
 

Cook the Noodles: In a large pot of boiling water, add rice noodles and cook according to package instructions (usually about 4-6 minutes). Once done, drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the noodles are cooking, prep the vegetables. Shred the carrots, slice the bell pepper and cucumber, and trim the sugar snap peas. Place all the vegetables in a large mixing bowl.

      Make the Peanut Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, grated ginger, and minced garlic. If the dressing is too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.

        Combine the Salad: Add the cooked and cooled noodles to the bowl of vegetables. Drizzle the peanut dressing over the salad and toss everything together until well combined and evenly coated.

          Serve: Divide the salad into individual bowls or a large serving platter. Top with chopped cilantro, green onions, and crushed peanuts for added crunch and flavor.

            Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

              - Presentation Tips: Serve the salad in vibrant bowls and sprinkle with additional cilantro and crushed peanuts on top for a colorful and enticing look. A lime wedge on the side adds a fresh touch.