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Chilled noodle salads have gained immense popularity in recent years, celebrated for their refreshing flavors and vibrant presentations. These salads offer a delightful way to enjoy a medley of textures and tastes, making them perfect for warm weather or as a light meal option. Among the myriad of chilled noodle dishes, the Chilled Thai Peanut Noodle Delight stands out, offering a harmonious blend of savory, sweet, and spicy elements that epitomize Thai cuisine.

Cold Thai Peanut Noodle Salad

Discover the refreshing flavors of Chilled Thai Peanut Noodle Delight, a vibrant and nutritious dish perfect for warm days. This chilled noodle salad combines rice noodles, fresh vegetables, and a creamy peanut sauce that balances savory, sweet, and spicy tastes. Packed with vitamins and protein, it’s a light yet satisfying meal ideal for meal prep or quick dinners. Explore different variations and tips for a delicious dining experience that celebrates Thai cuisine!
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Ingredients
  

For the Salad:

8 oz rice noodles (vermicelli or flat)

1 cup shredded carrots

1 bell pepper, thinly sliced (choose from red, yellow, or orange)

1 cup shredded purple cabbage

1 cucumber, julienned

1 cup snap peas, trimmed

1/2 cup fresh cilantro, chopped

1/4 cup green onions, sliced

1/4 cup crushed peanuts (for garnish)

For the Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup soy sauce (or tamari for a gluten-free option)

2 tablespoons rice vinegar

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon sriracha or chili paste (adjust based on preferred spice level)

1-2 tablespoons water (to adjust sauce consistency)

Instructions
 

Cook the Rice Noodles:

    - Bring a large pot of water to a rolling boil. Once boiling, add the rice noodles and cook according to the package instructions, typically for 3-5 minutes, until they reach al dente texture. Once cooked, drain the noodles and rinse them under cold water to halt the cooking process. Transfer the cooled noodles to a large mixing bowl.

      Prepare the Peanut Sauce:

        - In a medium mixing bowl, combine the creamy peanut butter, soy sauce (or tamari), rice vinegar, honey (or maple syrup), sesame oil, and sriracha. Use a whisk to blend the ingredients until the mixture is smooth. If you find the sauce is too thick, gradually add water in 1-tablespoon increments until you achieve your desired consistency.

          Assemble the Salad:

            - To the bowl containing the noodles, add the shredded carrots, thinly sliced bell pepper, shredded purple cabbage, julienned cucumber, trimmed snap peas, chopped cilantro, and sliced green onions. Drizzle the prepared peanut sauce over the top. Gently toss all the ingredients together until everything is evenly coated in the sauce.

              Chill the Salad:

                - Cover the salad bowl with plastic wrap or transfer the contents to an airtight container. Place it in the refrigerator for at least 30 minutes. This chilling period allows the flavors to meld beautifully and the salad to cool.

                  Serve:

                    - Just before serving, give the salad another gentle toss to redistribute the dressing. Garnish with extra crushed peanuts and additional fresh cilantro, if desired. Enjoy your refreshing and vibrant Chilled Thai Peanut Noodle Salad!

                      Prep Time, Total Time, Servings:

                        15 minutes | 45 minutes | Serves 4-6