Thai Noodle Salad with Spicy Peanut Butter Dressing

Happy Sunday guys! Recipe of the day is Thai Noodle Salad with Spicy Peanut Butter dressing – so so good and happens to be vegan. To make the salad more filling, add grilled chicken or shrimp, they’ll go just perfect with all the yumminess.

What’s not to love about this salad, it’s packed with veggies, it’s so quick and easy to make and it’s perfect for the hot Summer days. The star here is the Peanut butter dressing. It does make such a difference to the flavour, I can’t imagine having this salad with another dressing.

What you need:

Rice vermicelli
Carrot
Edamame beans
Bamboo shoots
Purple cabbage
Mixed leaf salad
Fresh chilli
Peanut butter
Soy sauce
Honey
Lime

If you guys are not fans of the spicy food, simply omit the chillies in the dressing, use mild chilli or just use less. The salad is totally adjustable so make sure to make it to your liking. 🙂

Rice vermicelli..

These white thin noodles are made of rice, hence their colour. As there’s no egg, they’re vegan friendly and perfect for this Thai Noodle Salad with Spicy Peanut Butter Dressing. Always check the ingredients though.

They’re common in Chinese, Thai, Vietnamese and other Southeast Asian cuisines. They’re used for stir fries, soups, spring rolls and salads. They barely require any cooking – simply soak them in hot water for a couple of minutes and they’re ready to be served.

Ingredients:

200g Rice vermicelli, cooked
100g Bamboo shoots (I used from a jar)
A handful of Edamame beans
1 carrot, grated
¼ purple cabbage, thinly sliced
A handful of mixed leaf salad
1 fresh chilli, chopped
1 lime
A bunch of fresh coriander, chopped

For the dressing:

2 heaped tbsp peanut butter
2tbsp soy sauce
1 tbsp honey
Salt to taste

Preparation:

In a salad bowl, mix all the ingredients. Add the rice noodles and gently mix.
To make the dressing, whisk together the peanut butter, honey, soy sauce, chilli and salt. Make sure all the ingredients are well incorporated.
Pour the dressing over the Thai Noodle Salad. Serve with lime wedge, if wished.

Enjoy!

Tip: Once I prepare the noodles, I wash them with cold water for a minute. Otherwise, they are most likely to stick and you definitely don’t want that.

I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming next week. Meanwhile, have a super tasty and amazing Sunday. X

As we’re embracing for one of the hottest days here in the Uk next week, I’m going to be cooking my favourite Summer salads (which barely require any cooking) and I’ve got a few new additions to share with you. All of them are super filling , healthy and nutritious, using seasonal produce and so simple to make. So make sure to stay tuned.