Spicy Thai Noodle Salad
Bright, bold, and bursting with flavor, Spicy Thai Noodle Salad is a vibrant dish that combines tender rice noodles with crisp, colorful vegetables like shredded carrot, crunchy red bell pepper, and refreshing cucumber. Tossed with fresh herbs like cilantro and mint and topped with toasted peanuts for a satisfying crunch, this salad comes alive with a zesty, homemade dressing featuring soy sauce, lime juice, sesame oil, and a hint of sriracha for a spicy kick. Ready in just 30 minutes, this gluten-free, healthy Thai-inspired recipe is perfect for a quick lunch, light dinner, or potluck centerpiece. Serve it chilled for a refreshing dish that’s sure to impress! Keywords: Spicy Thai Noodle Salad, healthy Thai recipe, gluten-free noodle salad, spicy noodle salad.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large carrot
- 1 medium red bell pepper
- 1 small cucumber
- 100 grams red cabbage
- 3 stalks green onions
- 15 grams fresh cilantro
- 10 grams fresh mint
- 50 grams peanuts
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon sriracha or chili sauce
- 2 whole garlic cloves
- 1 teaspoon ground ginger
Instructions
Prepare the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for 8-10 minutes until tender. Drain the noodles and rinse with cold water. Set aside.
While the noodles are cooking, prepare the vegetables. Shred the carrot using a grater or julienne it into thin strips. Thinly slice the red bell pepper, cucumber, and red cabbage. Chop the green onions, cilantro, and mint.
In a small dry pan over medium heat, lightly toast the peanuts until fragrant, about 2-3 minutes. Allow them to cool, then roughly chop.
Prepare the dressing by whisking together soy sauce, lime juice, sesame oil, honey, sriracha, minced garlic, and ground ginger in a small bowl. Taste and adjust the seasoning if needed.
In a large mixing bowl, combine the cooked noodles, shredded and sliced vegetables, chopped herbs, and half of the chopped peanuts.
Pour the dressing over the noodle mixture and toss everything together until well coated.
Transfer the salad to a serving dish. Sprinkle the remaining peanuts on top for garnish.
Serve immediately or chill for 30 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 36.9 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1708 mg | 36% | |
*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.
