📝 About This Recipe
This vibrant noodle salad is a masterclass in balancing the four pillars of Thai flavor: sweet, sour, salty, and spicy. Featuring silky linguine-style rice noodles tossed in a velvety, house-made peanut dressing, it’s packed with crunchy raw vegetables and fresh aromatic herbs. It is the perfect refreshing meal for warm afternoons or a sophisticated addition to any potluck gathering.
🥗 Ingredients
The Noodles and Crunch
- 8 ounces Thin Rice Noodles (dry weight, or use linguine if preferred)
- 1 large Red Bell Pepper (seeded and thinly julienned)
- 2 medium Carrots (shredded or matchstick cut)
- 2 cups Purple Cabbage (very thinly sliced)
- 1 cup Edamame (shelled and cooked)
- 4 pieces Green Onions (thinly sliced on a bias)
The Signature Peanut Dressing
- 1/2 cup Creamy Peanut Butter (natural, unsweetened is best)
- 3 tablespoons Soy Sauce (or tamari for gluten-free)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 tablespoon Rice Vinegar (unseasoned)
- 2 tablespoons Honey (or maple syrup for vegan)
- 1 tablespoon Toasted Sesame Oil (adds deep nutty aroma)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 cloves Garlic (pressed or minced)
- 1-2 teaspoons Sriracha (adjust to your heat preference)
- 2-3 tablespoons Warm Water (to thin the sauce to desired consistency)
The Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Roasted Peanuts (crushed or chopped)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to package instructions (usually 6-8 minutes) until al dente. Do not overcook, as they will continue to soften in the dressing.
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2
Drain the noodles in a colander and immediately rinse with cold running water for 30 seconds. This stops the cooking process and removes excess starch to prevent sticking.
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3
While the noodles drain, prepare the dressing. In a medium mixing bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha until smooth.
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4
Gradually add warm water to the dressing, one tablespoon at a time, whisking constantly until the sauce reaches a pourable, creamy consistency similar to heavy cream.
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5
Prepare your vegetables: ensure the bell pepper, carrots, and cabbage are sliced as uniformly as possible to ensure even distribution throughout the salad.
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6
In a very large mixing bowl, combine the cooled rice noodles with the julienned bell peppers, shredded carrots, sliced cabbage, and cooked edamame.
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7
Pour about three-quarters of the peanut dressing over the noodle and vegetable mixture.
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8
Using a pair of tongs or clean hands, toss the salad thoroughly. Ensure every strand of noodle and every piece of vegetable is coated in the dressing.
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9
Taste the salad. If it feels dry, add the remaining dressing. If you prefer more acidity, add an extra squeeze of lime.
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10
Fold in the sliced green onions and half of the chopped cilantro.
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11
Transfer the salad to a large serving platter or individual bowls.
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12
Garnish generously with the crushed roasted peanuts, the remaining cilantro, and a sprinkle of black sesame seeds just before serving to maintain the crunch.
💡 Chef's Tips
For the best flavor, let the dressed salad sit for 15 minutes before serving to allow the noodles to absorb the sauce. If using natural peanut butter, make sure it is well-stirred so the oil is fully integrated before measuring. To save time, use a pre-packaged coleslaw mix instead of slicing your own cabbage and carrots. If the salad has been refrigerated and the sauce has thickened too much, refresh it with a splash of warm water or lime juice. For a gluten-free version, ensure your soy sauce is replaced with Tamari and check your noodle packaging.
🍽️ Serving Suggestions
Serve alongside grilled chicken satay or shrimp skewers for a complete high-protein meal. Pair with a crisp, cold Riesling or a light lager to cut through the richness of the peanut sauce. Serve in chilled bowls on a hot day for a truly refreshing experience. Add sliced mango or pineapple on the side for a sweet, tropical contrast to the savory notes. Offer extra lime wedges and sriracha on the table so guests can customize their own heat and acid levels.