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- 8 oz rice noodles - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 1 cucumber, thinly sliced - 1 cup shredded red cabbage - ½ cup fresh cilantro, chopped - ¼ cup green onions, sliced - ¼ cup roasted peanuts, roughly chopped The rice noodles serve as the base for the salad. They soak up all the great flavors. The red bell pepper adds a sweet crunch. Carrots and cucumbers bring freshness and color. Red cabbage not only looks great but also adds a nice texture. Fresh cilantro gives the salad a bright taste. Green onions add a mild onion flavor, while roasted peanuts give a satisfying crunch. - 3 tablespoons lime juice - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey or agave syrup - 1 tablespoon sriracha (adjust for heat preference) - 1 minced garlic clove The dressing is where the magic happens! Lime juice adds a zesty kick that wakes up your palate. Soy sauce gives a savory depth. Sesame oil brings a nutty flavor that ties it all together. Honey or agave syrup adds just a hint of sweetness. Sriracha lets you control the heat, and garlic adds a lovely aroma. Mix it all for a burst of flavor! - Caloric content per serving: approximately 300 calories - Macronutrient breakdown: - Fats: 15g - Carbs: 40g - Proteins: 8g - Allergen information: Contains peanuts and soy This salad is not just tasty; it’s also nutritious! It offers a balanced mix of carbs, fats, and proteins. Always check for allergens, especially if you serve guests. Enjoy the flavors and the health benefits! For the detailed preparation steps, see the Full Recipe. To cook rice noodles, bring a large pot of water to a boil. Add the noodles and stir for even cooking. Follow the package instructions for timing; it usually takes about 4 to 6 minutes. Once soft, drain the noodles. Rinsing them under cold water stops the cooking process. This step helps keep the noodles from getting too sticky. Set the cooled noodles aside for later use. In a small bowl, mix the lime juice, soy sauce, sesame oil, honey, sriracha, and minced garlic. Whisk until it blends well. Taste the dressing to see if you want more heat or sweetness. You can add more sriracha for spice or honey for sweetness. This dressing brings the salad to life with its bold flavors. In a big mixing bowl, combine the cooled rice noodles, sliced bell pepper, julienned carrot, cucumber, shredded cabbage, chopped cilantro, and sliced green onions. Gently toss these ingredients together. Next, pour the spicy dressing over the salad mix. Toss everything again until the noodles and veggies are well coated. This ensures every bite bursts with flavor. Serve the salad in bowls and top with chopped peanuts for crunch. Enjoy this fresh, flavorful meal! For the complete details, check the Full Recipe. To make your Spicy Thai Noodle Salad truly your own, start by adjusting the ingredients. If you like it sweeter, add more honey or agave. For heat lovers, increase the sriracha. Taste as you go! You want it to fit your flavor needs. Recommended serving sizes are about one and a half cups per person. This salad is great for lunch or dinner. You can serve it as a side dish, too. If you want to switch things up, add grilled chicken or shrimp. Tofu is a great option for a vegetarian meal. To store leftovers, place them in an airtight container. Keep the dressing separate until you're ready to eat. This keeps the noodles fresh and prevents sogginess. For meal prep, cook the noodles and chop your veggies ahead of time. Store them in the fridge for up to three days. You can mix everything in the morning for a fresh meal at lunch. When serving, choose clear glass bowls. This shows off the bright colors of your salad. For a beautiful finish, sprinkle extra cilantro on top. Add lime wedges on the side for a pop of color. {{image_2}} You can add shrimp, chicken, or tofu to your salad. These options offer great protein boosts. Shrimp adds a sweet and juicy flavor. Chicken gives a hearty texture, while tofu is perfect for vegetarians and vegans. Choose firm tofu for the best results. Just remember to marinate it in the spicy dressing for extra taste. This makes it flavorful and fun to eat. Use seasonal or fresh vegetables for a twist. Bell peppers, snap peas, or even green beans work well. You can also try adding radishes for a crisp bite. To enhance the flavors, toss in fresh herbs like basil or mint. These herbs add a bright touch and elevate the dish. If you want to spice things up, try adding a dash of chili flakes or ginger. Switch up the dressing for new flavors. For a creamy option, try a peanut sauce. Mix peanut butter with lime juice, soy sauce, and a bit of honey. This makes a rich and tasty dressing. You can also experiment with a sesame dressing by using sesame oil and rice vinegar. Each version gives a unique twist to your salad. Enjoy crafting your own signature flavor! For the full recipe, check out the detailed instructions and ingredient list. To keep your Spicy Thai Noodle Salad fresh, store the salad and dressing separately. If you mix them together, the noodles will become soggy. Place the salad in an airtight container. Keep the dressing in a small jar or bowl with a lid. This method helps maintain the crispness of the veggies. When stored properly in the fridge, the salad lasts about three days. The dressing can last up to a week. Check for freshness before using. If it smells funny or looks off, it’s best to toss it. Can you freeze Spicy Thai Noodle Salad? I don’t recommend it. Freezing can change the texture of the noodles and veggies, making them mushy. However, certain components freeze better. You can freeze the dressing alone. Just pour it into an ice cube tray. Once frozen, store the cubes in a bag. This way, you can use them later! When you want to eat your salad again, avoid using a microwave. Instead, take the salad out of the fridge and let it sit at room temperature for about 15 minutes. If you need warmth, heat the noodles in a pan with a bit of water. This keeps them from getting dry or chewy. Add the fresh veggies and dressing afterward for the best taste. You can prep this salad a day in advance. Start by cooking the rice noodles. Cool them and store in the fridge. Chop your veggies and keep them in a sealed container. Make the spicy dressing too. Just mix everything together when you’re ready to eat. Yes, you can! For a milder version, cut back on the sriracha. You can use only half a tablespoon or skip it. If you love heat, add more sriracha or even some red pepper flakes. Taste as you go to find your perfect heat. If you can’t find rice noodles, you have options. Try using soba noodles or whole wheat spaghetti. Even zucchini noodles work for a fresh twist. Just cook them according to their package instructions, and you’ll be good to go. Yes, you can make it gluten-free! Use gluten-free soy sauce or tamari in the dressing. Check your noodle package to ensure they are also gluten-free. Fresh veggies and peanuts are naturally gluten-free too! Store it in the fridge for up to three days. The noodles and veggies stay fresh if you keep them sealed. Just remember to add the dressing right before serving for the best taste and crunch. You can see the Full Recipe for detailed steps. It includes all the tips to make this dish shine. Enjoy creating your Spicy Thai Noodle Salad! In this article, we covered how to make a flavorful Spicy Thai Noodle Salad. We detailed the main ingredients, crafting a spicy dressing, and assembling the salad. I shared tips on storage, variations, and answers to common questions. This salad is easy to customize to your tastes. You can add proteins or change up the veggies. Enjoying fresh and healthy meals like this is simple and fun. Dive in, and make this dish your own!

Spicy Thai Noodle Salad

Savor the flavors of this Spicy Thai Noodle Salad that’s bursting with vibrant colors and delicious crunch! Perfect for a light meal or fresh side dish, this salad features rice noodles, crisp veggies, and a zesty spicy dressing you can customize to your heat level. Ready in just 30 minutes, it's the ultimate quick recipe you'll want to try!
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Ingredients
  

8 oz rice noodles

1 red bell pepper, thinly sliced

1 carrot, julienned

1 cucumber, thinly sliced

1 cup shredded red cabbage

½ cup fresh cilantro, chopped

¼ cup green onions, sliced

¼ cup roasted peanuts, roughly chopped

For the Spicy Dressing:

3 tablespoons lime juice

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey or agave syrup

1 tablespoon sriracha (adjust for heat preference)

1 minced garlic clove

Instructions
 

Cook the Noodles: In a large pot, bring water to a boil and cook the rice noodles according to package instructions. Once done, drain and rinse under cold running water to cool. Set aside.

    Prepare the Dressing: In a small bowl, whisk together the lime juice, soy sauce, sesame oil, honey, sriracha, and minced garlic until well combined. Taste and adjust seasonings if necessary.

      Mix the Salad: In a large mixing bowl, combine the cooled rice noodles, red bell pepper, carrot, cucumber, shredded cabbage, cilantro, and green onions.

        Dress the Salad: Pour the spicy dressing over the salad mixture and toss gently until all ingredients are evenly coated.

          Serve: Transfer the salad to a large serving platter or individual bowls. Top with chopped roasted peanuts for added crunch.

            Prep Time: 15 min | Total Time: 30 min | Servings: 4

              - Presentation Tips: For an appealing presentation, serve the salad in clear glass bowls to showcase the vibrant colors, and garnish with extra cilantro leaves and lime wedges on the side.