Fish Free Classic Thai Peanut Noodle Salad
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width, about ¼ inch)
For the peanut sauce
- ½ cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated or minced
- 1 tsp sriracha or chili-garlic sauce
- 3–4 tbsp warm water, to thin
For the salad
- 2 cups red cabbage, thinly shredded
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh cilantro leaves
- ⅓ cup roasted peanuts, roughly chopped
For serving
- 1 tbsp toasted sesame seeds (optional)
- lime wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still slightly firm, about 5–7 minutes. Drain in a colander, rinse under cold running water until completely cool, and shake off excess water. Transfer to a large mixing bowl.
- 2
In a small saucepan over low heat, combine the peanut butter, soy sauce, lime juice, rice vinegar, toasted sesame oil, honey, grated ginger, garlic, and sriracha. Whisk together until smooth and warmed through, about 2 minutes. Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — it should flow off the whisk in a steady ribbon.
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