This Thai Noodle Salad With Peanut Sauce Is My Summer Obsession

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are low-carb, while spaghetti is more affordable.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is heart-healthy, while vegetable oil is cost-effective.

Cook 8 oz of pad thai noodles according to the package instructions.

Rinse noodles in cold water to stop cooking.

Chop 2 cups of sliced red cabbage, 1 cup of finely diced red bell pepper, and 1 cup of julienne carrots.

Boil 1 cup of shelled edamame for 5 minutes and rinse in cold water.

In a bowl, combine 1/2 cup of creamy peanut butter, 6 tbsp of low sodium soy sauce, 1/4 cup of maple syrup, 1/4 cup of lime juice, 2 tbsp of rice vinegar, 2 tbsp of Sriracha, 2 tbsp of grated ginger, and 2 tbsp of minced garlic to make the peanut sauce.

Use an immersion blender with the whisk attachment to mix the peanut sauce until smooth.

Refrigerate the noodles and veggies for a few hours, keeping the peanut sauce separate.

Combine the chilled noodles and veggies, then toss with the peanut sauce.

Garnish with chopped roasted peanuts and either chopped green onions or cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens