Thai dinner

Thai Peanut Noodle Salad

Name: Thai Peanut Noodle Salad
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 150 g Rice noodles; 100 g Red cabbage, shredded; 1 whole Carrot, julienned; 0.5 whole Cucumber, julienned; 100 g Shelled edamame; 3 tbsp Smooth peanut butter; 1 whole Lime, juiced; 2 tbsp Tamari (gluten-free soy sauce); 1 tbsp Maple syrup; 1 tsp Sriracha; 2 tbsp Roasted peanuts and coriander

Cold rice noodles with crunchy veg, edamame and herbs in a creamy, zingy peanut-lime dressing. Your new favourite meal prep.

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Thai Peanut Noodle Salad, prepared with Rice noodles, Red cabbage, shredded, Carrot, julienned

20 min · Quick
Beginner
Medium spice
Serves 2
Hob

VeganVegetarianGluten freeDairy freeBalancedColdFreshCrunchyMeal prepHealthy

Contains: Peanuts, Soy. Always check ingredient labels.

Why you'll love it

Ready in about 20 minutes
Fresh
Crunchy
Meal prep

Fits your table

Eating solo

Halve the quantities or keep a portion for tomorrow's lunch.

For two

Written for 2 — just right for two.

With kids

Hold back the heat and add it at the table for grown-ups.

Swaps

Use the serving selector above to scale it for more people.

Ingredients

2 servings

Rice noodles150 g
Red cabbage, shredded100 g
Carrot, julienned1 whole
Cucumber, julienned0.5 whole
Shelled edamame100 g
Smooth peanut butter3 tbsp
Lime, juiced1 whole
Tamari (gluten-free soy sauce)2 tbsp
Maple syrup1 tbsp
Sriracha1 tsp
Roasted peanuts and coriander2 tbsp

Steps

Storage & leftovers

Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.

Nutrition

This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.

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