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Crispy Thai Peanut Noodle Salad

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A quick and easy crispy Thai peanut noodle salad with fresh vegetables, creamy peanut sauce, and a delightful crunch from fried noodles. Perfect for a healthy, satisfying meal or crowd-pleasing potluck dish.

Ingredients

Scale
  • 8 ounces rice noodles (thin or medium-width)
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1 cup snap peas, trimmed and halved
  • 1 red bell pepper, thinly sliced
  • 2 green onions, sliced thin
  • Peanut Sauce:
  • ½ cup creamy peanut butter
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger (optional)
  • 1 clove garlic, minced
  • 1–2 teaspoons sriracha or chili garlic sauce
  • 3–4 tablespoons warm water
  • Crispy Noodles Topping:
  • 1 cup rice noodles, broken into bite-sized pieces (fried until golden and crisp)
  • Optional Garnishes:
  • Chopped roasted peanuts
  • Fresh cilantro leaves
  • Extra lime wedges

Instructions

  1. Bring a large pot of water to a boil. Add 8 ounces of rice noodles and cook according to package instructions (usually 4-6 minutes) until just tender but not mushy. Drain and rinse under cold water to stop cooking. Set aside.
  2. Heat 1-2 tablespoons vegetable oil in a skillet over medium-high heat. Break 1 cup of dry rice noodles into bite-sized pieces. Fry in batches, stirring constantly, until golden brown and crisp, about 2-3 minutes. Transfer to paper towels to drain.
  3. In a small bowl, whisk together ½ cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon sesame oil, minced garlic, grated ginger, and sriracha. Slowly add 3-4 tablespoons warm water to thin to a smooth, pourable consistency. Adjust seasoning as needed.
  4. Shred cabbage, julienne carrots, slice bell pepper and green onions, and trim snap peas. Toss all veggies in a large mixing bowl.
  5. Add cooked noodles to the veggies. Pour peanut sauce over everything and toss gently but thoroughly to coat.
  6. Transfer salad to a serving bowl. Top with crispy fried noodles, chopped peanuts, and fresh cilantro. Serve with lime wedges.

Notes

Keep crispy noodles separate until serving to maintain crunch. Rinse noodles with cold water and drizzle with oil if they start sticking. Fry noodles in small batches to avoid sogginess. Adjust sriracha to preferred heat level. Use tamari for gluten-free option and almond or cashew butter for peanut allergies.

Nutrition

Keywords: Thai peanut noodle salad, crispy noodles, peanut sauce, healthy salad, quick recipe, fresh vegetables, gluten-free option

Find it online: https://cooksyla.com/crispy-thai-peanut-noodle-salad-easy-healthy-recipe-with-fresh-vegetables/