Thai Noodle Salad With Peanut Dressing

This Thai noodle salad with peanut dressing is fresh, flavorful, and packed with whole foods, protein and fiber to make you feel awesome.

This salad is the best combination of filling, fresh, and delicious. I have a few tips that will take this salad to the next level so be sure to read through!

What You’ll Need

Equipment:

• Mandoline: I recently picked this one up from Amazon and it is LIFE CHANGING. I thought I could get away with a knife and cutting board, but the paper thin slices of veggies are a game changer in this salad.
• Food processor: For the peanut dressing. I love my Kitchen Aid. You could also use a blender or even just a whisk (but it will take a lot longer).

Ingredients:

• Noodles: I use these soba rice noodles from Lotus foods. You can use rice noodles, regular soba noodles, or even spaghetti.
• Red cabbage: Or green.
• Red bell pepper
• Shredded carrots: I buy the shredded bag to make it easy.
• Edamame
• Cilantro
• Cooked chicken: I just grab pre-cooked chicken. You could also use pulled rotisserie chicken or cook/season your own.
• Peanut butter
• Soy sauce: I usually use reduced sodium.
• Honey
• Garlic
• Ginger
• Limes: For the dressing and to serve.
• Sesame oil: This really brings out the nuttiness and is so delicious.
• Hot sauce: Or crushed red pepper flakes.
• Crushed peanuts and green onion: For topping.

How To Make It

1. Cook the noodles: Fill a big pot with water and bring to a boil. Cook the noodles according to package instructions. Drain and rinse with cold water.
2. Prep the veggies: While the noodles are cooking, prep the veggies. Use a mandoline to very thinly slice the red cabbage and bell pepper. Shell the edamame (if applicable), and chop the cilantro.
3. Make the peanut dressing: In a food processor, add the peanut butter, soy sauce, honey, garlic, ginger, fresh lime juice, sesame oil, hot sauce, and a little water to thin. Blend until smooth.
4. Toss everything together: In a large mixing bowl, toss the cooked noodles with about 1/2 of the peanut dressing to evenly coat. Add the cabbage, bell pepper, shredded carrot, edamame and cilantro, along with the rest of the peanut dressing. Add in the cooked chicken and stir it all together (I like to use a pair of tongs).
5. Serve: I love this salad served with more cilantro, sliced green onion, chopped peanuts, and lime wedges. YUM. And I love it even more if it’s chilled.

To Store

Store leftover Thai noodle salad in an airtight container in the fridge for up to 4 days. Give the leftovers a couple minutes at room temp for the oils in the sauce to soften.

More Salads To Love

• High protein southwest quinoa salad
• Italian pasta salad
• Ultimate chicken salad

Lastly, be sure to leave a comment and review if you try this recipe! I love hearing from you guys and always appreciate any and all feedback. Love ya! ❤️

Thai Noodle Salad With Peanut Dressing

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This Thai noodle salad with peanut dressing is fresh, flavorful, and packed with whole foods, protein and fiber to make you feel amazing.

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Prep Time:25 minutes mins

Cook Time:7 minutes mins

Course: Salad

Cuisine: Asian

Servings: 5

Calories: 467kcal

Equipment

• Mandoline
• Food processor

Ingredients

• 8 oz soba rice noodles or noodles of choice
• 2 cups red cabbage (140) shredded
• 1 large red bell pepper (170 g)
• 1 cup shredded carrots (85 g)
• 1/2 cup edamame (75)
• 1 lb cooked chicken breast chopped
• small handful cilantro chopped, plus more to serve
• chopped peanuts and green onion optional, to serve

Peanut Dressing

• 1/3 cup peanut butter (85 g)
• 1/4 cup soy sauce (60 g)
• juice from 1 lime (~2tbsp or 30 g)
• 1 tbsp honey (21 g)
• 1 tsp sesame oil (5 g)
• 2 large cloves garlic minced
• 1 tbsp ginger minced
• 1 tsp hot sauce or pinch red pepper flakes
• 2 tbsp water to thin, if needed

Instructions

• Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and rinse with cold water.
• While the noodles are cooking, very thinly slice the red cabbage and bell pepper (I use a mandoline on the thinnest setting), shell the edamame, and chop the cilantro and cooked chicken so it's all ready to go.
• For the dressing, combine all peanut dressing ingredients in a food processor (or blender) and blend until smooth.
• In a large mixing bowl, toss the cooked noodles with about 1/2 of the peanut dressing to evenly coat. Add in the cabbage, bell pepper, carrots, edamame, chicken and cilantro and the other 1/2 of the peanut dressing. Toss everything together.
• Serve with more fresh cilantro, green onion, chopped peanuts and lime wedges, if desired, and enjoy!

Nutrition

Serving: 320g | Calories: 467kcal | Carbohydrates: 50.5g | Protein: 39.5g | Fat: 13.6g | Fiber: 6.3g

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