Ingredients
- 250 g (8.8 oz) noodles (spaghetti, linguine, rice noodles, or soba)
- 1 large bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1/2 medium cucumber, thinly sliced
- 2–3 green onions, chopped
- 1/4 cup peanuts, chopped
- 1 tablespoon sesame seeds, toasted
For the peanut sauce:
- 1/2 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes (or to taste)
- 1 tablespoon fresh lime juice
- 2–4 tablespoons water (to thin sauce)
Instructions
- Cook the noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water; set aside.
- In a bowl, whisk together all the peanut sauce ingredients. Add water gradually until the sauce reaches a creamy, pourable consistency.
- In a large bowl, combine the noodles, bell pepper, carrot, cucumber, and green onions.
- Pour the peanut sauce over the salad and toss until evenly coated.
- Top with chopped peanuts and sesame seeds. Serve immediately or chill before serving.
Notes
- Rinse the noodles in cold water to stop cooking and avoid sogginess.
- Adjust sauce thickness with more or less water or lime juice.
- Add grilled chicken, shrimp, or tofu for extra protein.
- Store sauce separately for meal prep and mix before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad/Main
- Method: Boiling/Mixing
- Cuisine: Thai-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 10g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
