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Chilled Thai Peanut Noodle Delight is a refreshing and flavor-packed dish that brings the vibrant tastes of Thailand directly to your table. This dish is not only a feast for the eyes but also a culinary triumph that tantalizes the taste buds. The creamy peanut sauce, combined with the chewy texture of rice noodles and the crunch of fresh vegetables, creates a delightful harmony of flavors and textures. Whether you’re looking for a light lunch, a satisfying dinner, or a unique side dish for your next gathering, this recipe is versatile enough to fit any occasion.

Cold Thai Peanut Noodle Salad

Discover the refreshing taste of Chilled Thai Peanut Noodle Delight, a vibrant dish that combines chewy rice noodles with a creamy peanut sauce and an array of colorful fresh vegetables. This recipe is perfect for warm days, serving as a light lunch or a crowd-pleasing side at gatherings. Packed with essential nutrients and easy to customize, you'll love how simple it is to create this delicious meal that balances flavor and nutrition.
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Ingredients
  

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 scallions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts, chopped (for garnish)

Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup soy sauce (low sodium)

2 tbsp rice vinegar

2 tbsp honey or maple syrup

2 tbsp sesame oil

1-2 tbsp sriracha (adjust to taste)

1-2 cloves garlic, minced

1 tsp fresh ginger, grated

2-3 tbsp warm water (to thin the sauce)

Instructions
 

Cook the Noodles: Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions until al dente (usually around 4-6 minutes). Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    Prepare the Vegetables: While the noodles are cooking, chop and prepare the carrots, bell pepper, cucumber, red cabbage, scallions, and cilantro. Toss the vegetables with the cooled noodles in the mixing bowl.

      Make the Peanut Sauce: In a medium bowl, combine peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, sriracha, minced garlic, and grated ginger. Mix well until smooth. Add warm water gradually to reach your desired sauce consistency.

        Combine and Toss: Pour the peanut sauce over the noodle and vegetable mixture. Toss everything together until well coated. Adjust seasoning if necessary, adding more soy sauce or sriracha according to your taste.

          Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to get nicely chilled.

            Serve: Before serving, give the salad a good stir. Garnish with chopped roasted peanuts and additional cilantro if desired.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings