Creamy Thai Peanut Noodle Salad
Are you surprised that here we are with yet another Thai recipe? Of course not! I’m a Thai food fanatic people.
This Thai salad is great when you need something quick and easy, but want it to be flavorful and filling. I could eat peanut butter all day long, but my husband cannot. Peanuts just don’t agree with him, so I used almond butter and cashews in my recipe, but if you can have peanuts, definitely go with them. Sliced almonds would also be great over top.
Even though we don’t eat a lot of carbs in my household, that doesn’t mean I don’t crave noodles or pasta at times. Rather than just suffering with that craving, there are so many great options out there now that allow you to indulge and satisfy whatever you desire. Being able to use Miracle Noodles or sweet potato noodles in place of rice noodles makes this dish a healthy and guilt-free meal.
The other thing I love about this dish is that it will keep in the fridge without wilting like typical lettuce would as long as you keep the noodles and dressing separate. This makes it easy for nights I know I need to meal prep for so I can just throw it all together in a few minutes and have dinner on the table in no time.
I especially love this salad with grilled chicken or shrimp over top.
Creamy Thai Peanut Noodle Salad
Ingredients
- 21 oz of Fettuccini Miracle Noodles, pad thai or sweet potato noodles
- 1 savoy or napa cabbage, shredded
- ¼ purple cabbage, shredded (optional)
- 2 large carrots, shredded
- 4 green onions, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- ½ bunch of cilantro, roughly chopped
- ½ cup roasted peanuts, chopped (almonds or cashews will also work)
Creamy Thai Peanut Sauce
- 1 teaspoon fresh ginger, minced or pressed
- 1 garlic clove, minced or pressed
- 2 limes, juiced
- ½ cup peanut butter (almond butter also works)
- 4 tablespoons coconut aminos
- 4-5 tablespoons honey
- 6 tablespoons sesame oil
- 1-2 tablespoons Sriracha
- Pink Himalayan salt, to taste
Instructions
- Cook noodles as directed, then drain and run cold water over top to stop cooking process.
- While the noodles cook, in a small bowl add ginger, garlic, lime juice, nut butter, aminos, honey, and oil. Mix until well combined and set aside. Can also add all ingredients to a food processor and blend until creamy.
- In a large bowl combine cabbage, carrots, green onions, red pepper, and cilantro. Gently mix. Add the noodles and gently toss to separate. Add Creamy Thai Peanut Sauce and mix until combined.
- Garnish with roasted peanuts before serving.