Thailand-inspired noodles tossed in creamy peanut dressing and bright veggies. Quick, bold, and satisfying.
# What you'll need:
→ Salad Base
01 - 200 g cooked rice noodles
02 - 1 cup shredded carrots
03 - 1 cup red bell pepper, julienned
04 - 1 cup purple cabbage, finely sliced
05 - 3 scallions, thinly sliced
06 - 1/2 cup chopped fresh cilantro
→ Dressing
07 - 1/3 cup creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon lime juice
11 - 2 teaspoons sesame oil
12 - 1 tablespoon maple syrup
13 - 1 teaspoon ginger, grated
14 - 1 clove garlic, minced
15 - 2 tablespoons water
→ Garnish
16 - 2 tablespoons roasted peanuts, chopped
17 - 1 tablespoon sesame seeds
# Method:
01 - Julienne the bell pepper, shred carrots, slice cabbage and scallions, and chop cilantro. Place all in a large mixing bowl.
02 - Boil rice noodles according to package directions until tender, then drain and rinse under cold water.
03 - Whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, maple syrup, grated ginger, minced garlic, and water in a medium bowl until smooth.
04 - Add cooked noodles to the bowl of prepared vegetables. Pour dressing over noodles and vegetables. Toss thoroughly until coated.
05 - Transfer the noodle salad to a serving platter. Sprinkle chopped roasted peanuts and sesame seeds over the top before serving.
