Description
Thai-Inspired Peanut Noodle Salad
Ingredients
8 oz ramen noodles (or rice noodles)
1 cup shredded carrots
1 small cucumber, sliced
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/3 cup roasted peanuts, chopped
For the Dressing:
1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey (or maple syrup for vegan option)
1 clove garlic, minced
1/2 tsp grated ginger
2-3 tbsp warm water (to thin as needed)
Directions
Cook the noodles: Boil ramen or rice noodles according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
Make the dressing: In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Add warm water, 1 tablespoon at a time, until smooth and pourable.
Assemble the salad: In a large bowl, combine the cooked noodles, carrots, cucumber, red onion, and cilantro. Pour the dressing over and toss until everything is well coated.
Garnish: Top with chopped peanuts and extra cilantro for a burst of flavor and crunch. Serve immediately or chill for later!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~280 kcal per serving
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Step-by-Step Guide
1. Prep All Ingredients: Before you start cooking, shred the carrots, slice the cucumber and red onion, and chop the cilantro and peanuts. Mince the garlic and grate the ginger. This mise en place makes assembly fast.
2. Cook & Cool Noodles Perfectly: Bring a pot of water to a rolling boil. Add the noodles and cook for the minimum time listed on the package (e.g., 3-4 minutes for ramen). You want them al dente. Immediately drain and rinse under very cold running water until completely cool. This stops the cooking and prevents a gummy texture.
3. Emulsify the Dressing: In a medium bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Whisk vigorously until completely smooth and creamy. Only then, add warm water one tablespoon at a time, whisking after each addition, until it reaches a silky, pourable consistency.
4. Combine & Marinate: In your large serving bowl, add the cooled noodles and all prepped vegetables. Pour the dressing over and use tongs or two large spoons to toss for a full 1-2 minutes, ensuring every strand and piece is coated. Let it sit for 5 minutes before garnishing to allow flavors to meld.
Serving Suggestions
Serve this salad as a vibrant main dish for lunch or a light dinner. For a heartier meal, add grilled chicken, shrimp, or baked tofu. It pairs wonderfully with a side of fresh spring rolls or a simple miso soup. For presentation, serve in a shallow bowl and garnish with extra peanuts, cilantro, a lime wedge, and a sprinkle of red pepper flakes for heat.
How-to Summary
Quickly cook and cool your noodles. Whisk together a creamy peanut dressing with soy, sesame, vinegar, honey, garlic, and ginger, thinning with water. Toss the noodles with fresh veggies and coat thoroughly with the dressing. Top with peanuts and cilantro for a crunchy, flavorful finish.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, store the dressing separately and combine with the noodles and veggies up to 2 hours before serving. The noodles can soak up the dressing and become soft if left overnight.
What’s a good substitute for peanut butter? For a nut-free version, use sunflower seed butter or tahini (sesame paste). The flavor will be different but still delicious.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. The noodles will continue to soften, but it will still taste good. Give it a stir and add a splash of water or lime juice to refresh.
Can I use a different noodle? Absolutely. Soba (buckwheat) noodles, whole wheat spaghetti, or even zucchini noodles work well. Adjust cooking time according to the package.
Is this recipe gluten-free? To make it gluten-free, ensure you use rice noodles or a certified GF ramen, and substitute the soy sauce with tamari or coconut aminos.
Common Mistakes to Avoid
- Overcooking the Noodles: This leads to a mushy salad. Cook just until al dente and rinse immediately with cold water.
- Not Thinning the Dressing: Adding the water is crucial. A too-thick dressing will clump and not coat the salad evenly.
- Skipping the Fresh Ginger & Garlic: These are essential for the authentic, bright Thai-inspired flavor. Pre-minced jars are not a good substitute here.
- Tossing While Noodles Are Hot: Hot noodles will wilt the fresh vegetables. Ensure they are completely cooled first.
Conclusion
This Thai-Inspired Peanut Noodle Salad is the perfect intersection of flavor, texture, and convenience. It delivers a satisfying meal with a creamy, tangy, and savory dressing coating fresh, crisp vegetables and cool noodles. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish in about 20 minutes. It’s endlessly adaptable to dietary needs and perfect for a quick lunch, potluck, or light dinner. Enjoy the delicious results of this simple yet impressive recipe.