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The heart of any great Thai peanut noodle salad lies in its dressing. A well-crafted peanut dressing not only brings the dish together but also elevates the flavors of the vegetables and noodles. Here are the essential ingredients and their roles:

Easy Thai Peanut Noodle Salad

Experience a burst of flavors with the Zesty Thai Peanut Noodle Salad! This vibrant dish combines gluten-free rice noodles with crunchy vegetables and a deliciously creamy peanut dressing, making it perfect for lunches, potlucks, or any gathering. Packed with nutrients and adaptable for vegan diets, this salad showcases the best of Thai cuisine. Enjoy the delightful mix of textures and tastes that will make mealtime a vibrant celebration! Try it today!
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Ingredients
  

8 oz rice noodles (or your preferred noodle type)

1 cup shredded carrots

1 cup red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup edamame (shelled)

3 green onions, chopped

½ cup fresh cilantro, roughly chopped

½ cup roasted peanuts, roughly chopped (plus extra for garnish)

For the Peanut Dressing:

¼ cup peanut butter (smooth or crunchy)

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp honey or maple syrup (for a vegan option)

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp sriracha (optional for heat)

2-3 tbsp warm water (to thin dressing)

Instructions
 

Cook the Noodles: Begin by bringing a large pot of salted water to a boil. Add the rice noodles and cook according to package instructions (usually 4-6 minutes). Drain and rinse with cold water to halt the cooking process. Set aside.

    Prepare the Veggies: While the noodles are cooking, prepare the vegetables. Shred the carrots, slice the red bell pepper, julienne the cucumber, and chop the green onions and cilantro. If using frozen edamame, quickly blanch them in boiling water for 2-3 minutes and then drain.

      Make the Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and sriracha (if using). Gradually add warm water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy but pourable.

        Combine Ingredients: In a large mixing bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, edamame, and chopped green onions. Pour the peanut dressing over the noodle and vegetable mixture.

          Toss Well: Using tongs or forks, gently toss everything together until the noodles and vegetables are evenly coated in the dressing. Sprinkle in the fresh cilantro and half of the chopped peanuts, mixing lightly again.

            Serve: Transfer the salad to a serving bowl or plate it out onto individual dishes. Garnish with the remaining chopped peanuts and extra cilantro, if desired.

              Chill (Optional): For an even more refreshing flavor, let the salad chill in the refrigerator for 15-30 minutes before serving.

                Enjoy this vibrant and crunchy salad that's perfect for a light lunch or a side dish at your next gathering!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings