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Continue ShoppingThai Noodle Salad with Peanut Sauce
Easy | Mild | 30 min | x2
Make this refreshing Thai Noodle Salad with creamy Peanut Sauce!
Loaded with crunchy vegetables, fresh herbs, and soft rice noodles — all tossed in a delicious peanut dressing using SIAM’s Peanut Coconut Sauce.
INGREDIENTS
| Romaine lettuce, shredded | 2 cups |
| Red cabbage, shredded | 2 cups |
| Red bell pepper, thinly sliced | 1 piece |
| Carrot, julienned | 1 large |
| Mango, sliced | 1 piece |
| Cilantro leaves, chopped | 2 tbsp |
| Green onions, chopped | 2 tbsp |
| Roasted unsalted peanuts, chopped | 2 tbsp |
| Pad Thai rice noodles | 100 g |
| Peanut coconut sauce | 80 ml |
| Lime juice | 3 tbsp |
| Coconut sugar | 3 tbsp |
| Rice vinegar | 20 ml |
| Light soy sauce | 20 ml |
| Wok oil with lemongrass | 1 tsp |
| Fish sauce | 1 tsp |
| Sriracha sauce | 1 tsp |
| Fresh ginger, grated | 1 g |
| Garlic, minced | 1/2 tsp |
INSTRUCTIONS
1
Cook the Noodles
Bring water to a boil. Cook rice noodles for about 3 minutes until tender. Drain and rinse under cold water to stop cooking.
2
Prepare the Vegetables
Shred lettuce and cabbage. Julienne the carrot. Slice bell pepper and mango. Chop cilantro and green onions. Combine all in a large salad bowl with mango on top.
3
Make the Dressing
Combine peanut sauce with lime juice, coconut sugar, rice vinegar, soy sauce, wok oil, fish sauce, sriracha, ginger, and garlic. Mix well.
4
Serve
Pour dressing over the salad and toss gently to coat. Garnish with extra cilantro, green onions, and peanuts. Pair with sticky rice.