High Protein Thai Noodle Salad
Elevate your meal prep game with this vibrant and satisfying High Protein Thai Noodle Salad! Packed with 17 grams of plant-based protein per serving, thanks to firm tofu and protein-rich edamame, this dish is a flavorful fusion of fresh veggies, tender rice noodles, and a creamy peanut dressing bursting with savory, tangy, and slightly spicy notes. Crisp carrot matchsticks, sweet red bell pepper slices, and cool cucumber half-moons add a delightful crunch, while cilantro, green onions, crushed peanuts, and sesame seeds provide bright, aromatic garnishes. Perfect for an easy lunch or light dinner, this salad is not only delicious but also nutritious. Serve it fresh or let it rest in the fridge to deepen the flavors. Ready in just 35 minutes, this quick and healthy recipe will become your go-to choice for refreshing Thai-inspired meals!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Firm tofu
- 1 cup Edamame (shelled)
- 1 large Carrot
- 1 medium Red bell pepper
- 1 small Cucumber
- 0.5 cup Cilantro
- 2 stalks Green onion
- 3 tablespoons Peanut butter
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Maple syrup
- 2 teaspoons Sesame oil
- 1 teaspoon Chili garlic sauce
- 2 tablespoons Water
- 0.25 cup Peanuts (crushed)
- 1 tablespoon Sesame seeds
Instructions
Cook the rice noodles according to the package instructions. Once cooked, rinse under cold water to prevent sticking and set aside.
Press the firm tofu to remove excess moisture, then cut it into small cubes.
In a non-stick skillet, heat 1 teaspoon of sesame oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides. Set aside.
Blanch the edamame in boiling water for 2-3 minutes, then drain and rinse with cold water.
Julienne the carrot, thinly slice the red bell pepper, and cut the cucumber into thin half-moons.
Chop the cilantro and green onions finely for garnish.
In a small bowl, prepare the peanut dressing by whisking together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, chili garlic sauce, and water until smooth and creamy. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked rice noodles, tofu, edamame, carrot, bell pepper, and cucumber.
Pour the peanut dressing over the salad and toss until everything is evenly coated.
Transfer the salad to serving bowls. Top with crushed peanuts, sesame seeds, chopped cilantro, and green onions for garnish.
Serve immediately or refrigerate for up to 1 day for the flavors to meld.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 38.1 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2680 mg | 57% | |
*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.
