Cold Thai Noodle Salad Recipe With Vegetables & Creamy Peanut Sauce by Jan Mostrom

Eating lighter is so nice in the warm weather months. Studies have shown that eating more plant-based dishes is good for our overall health. This Thai noodle salad recipe combines both of those things and is topped with a delicious and creamy peanut sauce.

Vegetable chopping is as complicated as this salad recipe gets, and it all comes together in just 30 minutes! To make this cold Asian-inspired noodle salad recipe you will need tofu (optional, but delicious), rice noodles, purple cabbage, carrots, cucumber, cilantro, avocado, fresh basil, edamame, limes for juicing, peanut butter, soy sauce, rice vinegar, maple syrup, fresh ginger and sriracha sauce.

Serve this healthy rice noodle salad for lunch or as a vegetarian dinner. You'll feel good eating this tasty salad because of the health benefits of cabbage, the health benefits of carrots, the health benefits of cucumbers, the health benefits of avocado, the health benefits of fresh herbs and the health benefits of edamame. You can't lose!

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Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 pound extra-firm tofu (1 block), cubed (optional)
• 2 cups cooked rice noodles
• 1 cup purple cabbage, shredded
• 2 carrots, grated
• 1 cucumber, peeled and chopped
• 1 cup cilantro, chopped
• 1 avocado, sliced
• 1 handful fresh basil, chopped
• 1 cup edamame, thawed
• 1 lime, juiced

Peanut Sauce

• 1/3 cup peanut butter
• 2 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 lime, juiced
• 2 tablespoons maple syrup
• 1 tablespoon ginger, grated
• 2 tablespoons sriracha
• 2 tablespoons warm water, or more to taste

Recipe Notes

• Cook the rice noodles ahead of time and keep them in the refrigerator.

• You can chop everything but the avocado ahead of time.
  

• Store any leftover salad in an airtight container in the fridge for up to three days.

Here's how to make it: 

1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Blot the tofu with a paper towel and cut into cubes. Place on the baking sheet and cook for 15 to 20 minutes.
   
2. While the tofu bakes, cook the rice noodles, drain, rinse and set to the side in a large salad bowl.
   
3. Chop the salad ingredients and place into the bowl with the rice noodles and tofu.
   
4. Prepare the peanut sauce by placing all the ingredients in a jar. Shake vigorously.
   
5. Pour the dressing over the top of the noodles and vegetables. Toss well.
   
6. Serve at room temperature or cold and enjoy!
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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