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A bowl filled with shredded carrot, red cabbage, noodles cucumber and topped with coriander on a blue background.
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5 from 11 votes

Thai Noodle Salad with Peanut Sauce

This delicious Thai noodle salad is packed with a rainbow of veggies! It’s filling, protein-rich, and flavorful. Try making it for your next meal.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: mains, meal prep
Cuisine: THAI
Servings: 5
Calories: 433kcal
Author: Mimi Harrison
Cost: £0.98

Ingredients

  • 250 g egg noodles (£0.75)
  • 5 carrots, julienned/ thinly sliced or peeled (£0.50)
  • 1 cucumber, halved and thinly sliced on a bias (£0.79)
  • 50 g spring onion, thinly sliced (£0.55)
  • 1 bunch of fresh coriander, roughly torn to serve (£0.55)
  • ½ lime juiced (£0.25)
  • 240 g radishes, thinly sliced (£0.50)
  • ½- 1 medium red cabbage (£0.80)

Cupboard Essentials

  • 4 tbsp peanut butter (£1.25/5)=(£0.25)
  • 2 tbsp soy sauce
  • ½ tbsp rice wine vinegar
  • 1 tsp chilli powder
  • 2.5 tbsp olive oil (½ tbsp) per bowl of noodles
  • Chilli flakes
Metric - US Standard

Instructions

  • Start by adding the noodles to heavily salted boiling water and setting your timer according to the packet time. Mine was 4 minutes long.
  • When the noodles are cooked, add to a colander and rinse with cold water to cool.
  • Whisk the ingredients of the dressing in a bowl to form the peanut sauce. That’s the peanut butter, soy sauce, rice wine vinegar, lime juice, a sprinkle of salt and chilli powder.
  • To prevent the noodles from sticking, add ½ tbsp of olive oil to each bowl they’re being stored in.
  • In your meal prep containers, add a serving of noodles, and a serving of each of the prepped vegetables.
  • Then when it’s time to eat, add a serving of the peanut dressing and toss to combine.
  • Garnish with the spring onion, sliced radishes and some fresh coriander. Add some optional chilli flakes if you like heat.

Notes

  • Achieve thin cabbage and carrot slices quickly using a veggie peeler for the Thai noodle salad, instead of slicing it!
  • Prevent noodle sticking by coating cooked noodles with oil in the Thai peanut noodles salad; consider using olive oil or sesame oil for an extra nutty flavor.
  • Store leftover Thai peanut dressing for future Asian-inspired dishes; keep it in an airtight container in the fridge for a few weeks.
  • Enhance the dish by adding fresh herbs like Thai basil and mint, in addition to coriander, for an extra burst of flavor in the recipe.

Nutrition

Calories: 433kcal | Carbohydrates: 65g | Protein: 14g | Fat: 15g