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Thai cuisine is renowned for its vibrant flavors, fresh ingredients, and intricate balance of sweet, salty, spicy, and sour notes. Each dish tells a story, inviting you to explore a world rich in culinary tradition. Among the many delightful offerings from Thailand, the Chilled Thai Peanut Noodle Delight stands out as a refreshing and satisfying option, particularly on warm days or as a quick meal solution. This dish is not only a feast for the eyes with its vibrant colors and textures but also a wholesome choice packed with nutritional benefits.

Cold Thai Peanut Noodle Salad

Discover the vibrant flavors of Thai cuisine with the refreshing Chilled Thai Peanut Noodle Delight. This dish features gluten-free rice noodles, fresh vegetables, and a delicious peanut sauce that balances sweet, salty, and spicy notes. It's not only visually appealing but also packed with nutritional benefits, making it a perfect meal for warm days or quick lunches. Follow the simple guide to create this flavorful dish that everyone will love. Enjoy a healthy and satisfying dining experience!
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Ingredients
  

8 oz rice noodles (pad thai or vermicelli)

1 cup shredded carrots

1 cup red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup bean sprouts

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts, crushed (for garnish)

For the Peanut Sauce:

1/2 cup creamy peanut butter

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp rice vinegar

1 tbsp honey or maple syrup

1 clove garlic, minced

1 tsp fresh ginger, grated

1-2 tbsp water (to adjust consistency)

1 tsp sesame oil

1 tsp Sriracha (optional, for heat)

Instructions
 

Cook the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Toss with a drizzle of sesame oil to prevent sticking and set aside.

    Prepare the veggies: While the noodles are cooking, prepare the vegetables. Shred the carrots, slice the red bell pepper, julienne the cucumber, and chop the green onions and cilantro. Set aside.

      Make the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, minced garlic, grated ginger, and sesame oil. Add water, one tablespoon at a time, until you achieve your desired sauce consistency. If desired, stir in Sriracha for a spicy kick.

        Combine the ingredients: In a large mixing bowl, combine the cooled noodles, shredded carrots, bell pepper, cucumber, bean sprouts, green onions, and half of the cilantro. Pour the peanut sauce over the salad and toss until everything is evenly coated.

          Serve: Transfer the salad to a serving platter or individual bowls. Top with the remaining cilantro and sprinkle crushed peanuts over the top for added crunch.

            Chill and enjoy: For enhanced flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy your vibrant, refreshing Thai noodle salad!

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4