Thai Peanut Noodle Salad Recipe

Ingredients

• 65 g (½ cup)cashews (or peanuts)
• 140 g (1 cup)shelled frozen edamame
• 110 g (4 oz)rice stick noodles
• 1–2 teaspoonssesame oil (optional)
• 155 g (1½ cups; about 1 large pepper)red or yellow bell pepper
• 45 g (1 cup)shredded carrots
• 190 g (3 cups)shredded green and purple cabbage
• 100 g (1 cup)sugar snap peas or snow peas, sliced into bite-sized pieces on the diagonal
• 30 g (½ cup)green onions, thinly sliced on the diagonal
• To tasteherbs such as Thai basil, mint and coriander
• 2.5 cm (1 inch)fresh ginger, peeled
• 2plump garlic cloves
• 100 g (6 tablespoons)smooth natural peanut butter
• 2½ tablespoonslime juice (from about 1 lime)
• 3½ tablespoonstamari (or soy sauce)
• 2 tablespoonsmaple syrup (or honey)
• 2 teaspoonsSriracha (or ¼ teaspoon red chilli flakes)
• 3–4 tablespoonshot water, to thin the dressing

Instructions

1. 1

   Toast the cashews

   Heat the oven to 180°C (350°F). Toast the cashews for 8–9 minutes, until golden and fragrant, then leave them to cool. Roughly chop them and reserve 2 tablespoons for the garnish.

2. 2

   Cook the edamame

   Bring a medium saucepan of water to the boil and add the frozen edamame. Cook over high heat for 5 minutes, making sure the water returns to the boil. Place a strainer inside a large bowl to catch the cooking water. After 5–6 minutes, when the edamame is tender, strain it into the bowl, reserving the water. Rinse the edamame under cool running water and set aside.

3. 3

   Soak the noodles

   Working quickly, add the rice noodles to the reserved hot water and soak for 4–6 minutes. Loosen them with a fork and check every few minutes; they should be tender but not mushy. Drain and rinse under cold running water, tossing until the water runs clear. Wipe the bowl dry and put the noodles back in it. Toss with the sesame oil if using, then add the edamame.

4. 4

   Combine the salad

   Add the cashews, peppers, carrots, cabbage, peas, green onions and herbs to the bowl. Refrigerate the salad while you make the dressing.

5. 5

   Blend the dressing

   Put the ginger, garlic, peanut butter, lime juice, tamari, maple syrup and Sriracha in a food processor. With the processor running, drizzle in a few tablespoons of hot water and process until smooth. Check the consistency: it should be thick enough to cling to the noodles and vegetables. If needed, add up to 2 more tablespoons of water.

6. 6

   Dress and serve

   Pour the dressing over the salad, holding back about ¼ cup. Toss thoroughly so the noodles and vegetables are coated, then add more dressing if you like. Transfer to a serving bowl and top with extra herbs and the reserved 2 tablespoons of cashews. Serve with lime wedges and Sriracha.

7. 7

   Chill or rest

   The salad keeps in the fridge for up to 3 days. If you like, take it out at least 30 minutes before serving so the fats can soften.

What is Thai peanut noodle salad?

This is a Thai-inspired noodle salad rather than a traditional dish: rice noodles and crunchy vegetables are tossed with a savoury-sweet peanut dressing. The mix of lime, ginger, garlic and chilli gives the creamy dressing a fresh, lively flavour.

Edamame makes the salad more substantial, while cabbage, pepper and peas provide plenty of crunch. Making the dressing separately also lets you adjust how much coats the salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 11g protein, 37g carbs, 14g fat.

Most of the carbohydrates come from the rice noodles and vegetables, while the peanut butter and cashews provide much of the fat and some protein. Edamame also contributes protein. For a balanced plate, serve a portion with extra vegetables or a protein-rich accompaniment such as tofu.

Noodles and edamame

Edamame first: cooking it in boiling water makes the beans tender, and that same water is then used to soak the noodles. Rinsing the beans under cool water stops them cooking further.

Rice noodles: soaking time can vary with their thickness, so check them from 4 minutes onwards. Drain and rinse once they are tender, before they turn soft or sticky.

Keep the vegetables crisp

Cutting the peppers, peas and green onions into slim pieces helps them mix evenly with the noodles. Shredded cabbage and carrots add texture without needing any cooking.

Cool ingredients: rinse the noodles and edamame well, and chill the assembled salad while preparing the dressing. This helps keep the vegetables crisp.

Get the dressing consistency right

Start with a few tablespoons of hot water while blending the peanut butter, lime and seasonings. Add more gradually, up to the stated maximum, so the dressing stays thick enough to cling rather than pool at the bottom.

Taste and texture: blend until smooth, then check whether it coats a spoon or noodle. The dressing can be added in stages, so you can stop when the salad is coated to your liking.

A little sesame oil is optional

The sesame oil is tossed with the noodles after rinsing, but it can be left out. If you use it, mix it through the noodles before adding the edamame and vegetables.

Tamari is listed for the dressing, with soy sauce as an alternative. For a gluten-free version, check that the tamari and all other packaged ingredients are labelled gluten-free.

Make ahead and serve

The salad can be made ahead and refrigerated for up to 3 days. Keep some dressing back when tossing, then add it later if the noodles have absorbed much of the coating.

Serve it on its own as a lunch or alongside a simple vegetable or tofu dish. Extra lime wedges and Sriracha let everyone adjust the brightness and heat at the table.

Recipe notes & tips

• Check the noodles early, as thinner rice noodles may become tender before 6 minutes.
• Rinse the noodles until the water runs clear to cool them and remove excess starch.
• Add hot water to the dressing a little at a time so it does not become too thin.
• Reserve some dressing and cashews for adding just before serving.
• Slice the vegetables into similar-sized pieces for easier tossing and serving.
• For a gluten-free salad, choose tamari and check the labels on the other packaged ingredients.

Variations

• Use peanuts: swap them for the cashews for a more pronounced peanut flavour.
• Choose snow peas: use sliced snow peas instead of sugar snap peas.
• Change the herbs: combine Thai basil, mint and coriander in the salad.
• Adjust the heat: use red chilli flakes instead of Sriracha in the dressing.
• Use honey: replace the maple syrup with honey if you do not need the salad to be vegan.
• Add more colour: use a mix of red and yellow pepper as suggested.

Common mistakes to avoid

• Over-soaking the noodles: check them every few minutes and drain as soon as they are tender, not mushy.
• Skipping the rinse: rinse the noodles under cold water until it runs clear so they cool and do not stay starchy.
• Adding too much water at once: blend in a few tablespoons first, then add more only if needed.
• Making the dressing too thin: stop adding water when it is thick enough to cling to the noodles and vegetables.
• Dressing the salad without reserving any: hold back about ¼ cup so you can add more at serving time.
• Serving it straight from the fridge: let it stand for at least 30 minutes if you want the fats to soften.

How to store

Store the salad covered in the fridge for up to 3 days. If it has been chilled, set it out for at least 30 minutes before serving to let the fats soften; toss again and add reserved dressing if desired.

Frequently asked questions