Fructose 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
Ingredient noteThis recipe uses only a small amount of chili garlic sauce per serving, which keeps the fructose load low and makes it likely Low Fructose.
- 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
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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