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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 (≈ 1/2 cup) |
| Mango (sliced) | 1 piece |
| Cilantro leaves (chopped) | 2 Tbsp |
| Green onions (chopped) | 2 Tbsp |
| Roasted unsalted peanuts (chopped) | 2 Tbsp |
| Pad Thai rice noodles | 100g |
| 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 (or as per package instructions) until tender.
Drain and rinse under cold water to stop cooking.
2
Prepare the vegetables
Shred the romaine lettuce and red cabbage.
Julienne the carrot. Thinly slice the bell pepper.
Chop cilantro and green onions. Peel and slice the mango.
In a large salad bowl, combine all vegetables, add mango slices on top.
3
Make the dressing
In a mixing bowl, add the SIAM peanut sauce.
Stir in lime juice, coconut sugar, rice vinegar, soy sauce, wok oil, fish sauce, and sriracha.
Add grated ginger and mix well.
4
Serve
Pour over the peanut dressing.
Toss gently to coat everything evenly.
Garnish with extra cilantro, green onions, and peanuts.
Pair with sticky rice.