Description

This crunchy Thai noodle salad is smothered in my favorite sesame peanut sauce. It’s easy to make and absolutely addicting to eat! You can serve these noodles cold or hot and you can add sriracha for a kick!

Ingredients

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For the Sesame Peanut Sauce:
¼ cup soy sauce
¼ cup sweet chili sauce
3 tablespoon sesame oil
2 tablespoon peanut butter
2 tablespoon seasoned rice wine vinegar
1 tablespoon crispy chili oil
4 cloves garlic, minced
1 large lime, juiced
For the Thai Noodle Salad:
1 lb preferred noodle (such as linguine)
1 medium red bell pepper, finely chopped
1 cup shredded carrots, finely chopped
1 bunch cilantro, finely chopped
½ cup green onion, finely chopped
½ medium red onion, finely chopped

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Instructions

1. Prepare your noodles al dente according to the directions on the box.

2. When noodles are done, strain and rinse them with cold water.

3. Meanwhile, whisk together soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until smooth and creamy. Season to taste.

4. Add cooked noodles to a large bowl and top with diced red pepper, carrots, cilantro, green onions, and red onion.

5. Pour the sauce on top and toss everything together until each noodle is coated.

6. Serve immediately or store in the refrigerator in an airtight container for 3-4 days.

Notes

If you want it creamier and more sauce-y, use a half pound of pasta or double the peanut sauce dressing.

Add sriracha for extra heat, or top with chopped peanuts for added crunch.

Nutrition

Serving Size: 1 serving