Gluten-Free Thai Noodle Salad
Bursting with vibrant ingredients and bold flavors, this Gluten-Free Thai Noodle Salad is a refreshing, quick, and nutritious dish that's perfect for any occasion. Featuring silky rice noodles, a rainbow of crisp veggies like carrots, red bell peppers, and purple cabbage, and a luscious peanut sauce made with gluten-free soy sauce, creamy peanut butter, and a hint of ginger, this salad delivers an irresistible combination of taste and texture. Finished with crunchy roasted peanuts and fresh cilantro, each bite is a harmonious balance of savory, tangy, and slightly sweet flavors. Ready in just 30 minutes, this dish is ideal as a light lunch, side, or even a main course, and the optional red pepper flakes allow you to dial up the heat to your liking. Serve with fresh lime wedges for a zesty finishing touch, and enjoy a gluten-free recipe that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 large (julienned or shredded) Carrot
- 1 (thinly sliced) Red bell pepper
- 1 medium (julienned or diced) Cucumber
- 1 cup (shredded) Purple cabbage
- 0.5 cup (chopped) Fresh cilantro
- 3 (sliced) Green onions
- 0.25 cup (chopped, for garnish) Unsalted roasted peanuts
- 1 (cut into wedges for serving) Fresh lime
- 3 tbsp Soy sauce (gluten-free)
- 3 tbsp Creamy peanut butter
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp Maple syrup
- 1 tsp (grated) Fresh ginger
- 1 clove (minced) Garlic
- 0.25 tsp (optional, for heat) Crushed red pepper flakes
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the julienned carrot, red bell pepper, cucumber, shredded purple cabbage, chopped cilantro, and sliced green onions.
In a small bowl, whisk together the gluten-free soy sauce, peanut butter, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, and optional red pepper flakes until smooth.
Add the cooked, cooled rice noodles to the bowl with the vegetables. Pour the peanut dressing over the noodles and vegetables, and gently toss to combine everything evenly.
Transfer the salad to a serving dish. Sprinkle chopped roasted peanuts on top for garnish.
Serve immediately with fresh lime wedges on the side for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3857 mg | 168% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 34.1 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
