Spicy Thai Noodle Salad with Peanut Sauce
Sweet, spicy and savory rice noodle salad with molasses peanut sauce. Serve warm or cold.
Servings 4
Calories 526kcal
Ingredients
- 14 oz. Thai rice noodles
- 2 Tbsp. sesame oil
- ½ cup creamy peanut butter
- ¼ cup soy sauce gluten-free
- ¼ cup molasses
- 2 Tbsp. Sriracha
- ¼ cup lime juice
- 1 tsp. fresh ginger peeled, grated
- 1 Tbsp. garlic minced
- 2 carrots ribboned
- 2 green onions thinly sliced diamonds
- 4 oz. fresh baby spinach
- 1 red bell pepper thinly sliced
- ¼ cup roasted peanuts crushed
- 1 limes for garnish
Instructions
- Cook noodles according to directions listed on package.
- Meanwhile, for the sauce - In a small bowl, add sesame oil, peanut butter, soy sauce, molasses, Sriracha, lime juice, ginger, and garlic. Whisk to combine.
- Drain and rinse noodles, then add to a large mixing bowl. While still warm (and before they become sticky), add sauce and mix well to coat thoroughly.
- Add carrots, spinach, and bell peppers and mix to combine. Then top with green onions and peanuts.
- Serve warm, cold, or at room temperature. Enjoy!
Notes
Store in airtight container in the fridge for up to 4 days.
You can use minced ginger, or grated ginger. I often grate my ginger using a microplane grater.
Gluten-free: Use rice noodles and soy sauce labeled gluten-free. A whole-wheat noodle variation is not gluten-free.
Vegan: Keep the molasses, or use maple syrup or agave if substituting. Honey makes that variation no longer vegan. Check the labels on your sauce ingredients.
Oil-free option: Replace the 2 tablespoons of sesame oil with 2 tablespoons of water. The sauce will have less sesame flavor.
Nutrition
Calories: 526kcal | Carbohydrates: 58g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Sodium: 1266mg | Potassium: 997mg | Fiber: 6g | Sugar: 22g | Vitamin A: 8745IU | Vitamin C: 60.1mg | Calcium: 122mg | Iron: 3.4mg