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Cold Thai Noodle Salad with Peanut Sauce


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2-4 servings 1x

Ingredients

Scale

Salad:

  • 2 servings – ramen or pad thai noodles 
  • 1 cup white cabbage
  • 1 cup purple cabbage
  • 1 red bell pepper thinly sliced
  • 1 cup carrot, peeled
  • 1 red bell pepper, finely sliced
  • 1 cucumber, seeds removed, sliced into thin strips
  • 3 scallions, sliced
  • 1/2 bunch cilantro, chopped 
  • Garnish: sliced limes, chopped peanuts, sesame seeds 

Thai Peanut Sauce:

  • 2 teaspoons ginger 
  • 2 cloves garlic
  • 1/2 cup peanut butter 
  • 1/4 cup fresh orange juice ( roughly ½ an orange)
  • 3 tablespoon fresh lime juice ( 1 lime)
  • 2 tablespoons soy sauce Braggs Liquid Amino Acids 
  • 2 tablespoons agave
  • 3 tablespoons toasted sesame oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Instructions

  1. Cook pasta according to directions on package. Drain and chill under cold running water.
  2. Peanut sauce: Combine everything in a small dish, whisk until smooth. Adjust the ingredients to taste. 
  3. Place shredded veggies, bell pepper, scallions, and cucumber in a bowl, combine with cooked noodles. Pour the peanut sauce over top and toss well to combine.
  4. Garnish with roasted peanuts, cilantro,  a lime wedge and sesame seeds
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