Description
Discover the vibrant, fresh flavors of Thai Peanut Noodle Salad, featuring a creamy natural peanut sauce, crisp fresh vegetables, and tender smoked turkey. This wholesome and colorful dish combines a slightly spicy, nutty dressing with chewy rice noodles for a delicious, satisfying meal perfect for any season.
Ingredients
Scale
Base
- 200g rice noodles
Protein
- 150g smoked turkey, sliced into bite-sized strips
Vegetables
- 1 cup green or purple cabbage, thinly shredded
- 1 medium carrot, julienned
- 1 red bell pepper, julienned
- 2 green onions, chopped
- 1/4 cup fresh cilantro, roughly chopped
Peanut Sauce
- 3 tablespoons natural peanut butter (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon apple cider vinegar (natural)
- 1 tablespoon maple syrup (natural)
- 2–4 tablespoons warm water, to adjust consistency
- 1/2 teaspoon chili flakes or fresh chili (optional)
Garnishes (optional)
- Chopped peanuts (plant-based)
- Cilantro leaves
- Lime or lemon wedges
Instructions
- Prepare the Noodles: Cook the rice noodles according to package instructions until just tender. Rinse under cold water to stop cooking and prevent sticking. Set aside to drain thoroughly.
- Mix the Peanut Sauce: In a medium bowl, whisk together the natural peanut butter, vegetarian Worcestershire sauce (natural), minced garlic, grated ginger, apple cider vinegar (natural), and maple syrup (natural). Gradually add warm water a little at a time until the sauce reaches a smooth, creamy consistency suitable for coating noodles.
- Prepare the Vegetables and Turkey: Thinly shred the cabbage and carrots, julienne the red bell pepper, chop the green onions, and roughly chop the fresh cilantro. Slice the smoked turkey into bite-sized strips or small pieces. Set all aside for assembly.
- Combine Everything: Toss the drained noodles with the prepared peanut sauce until evenly coated. Gently fold in the vegetables and smoked turkey, mixing to harmoniously combine all elements.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes if desired to let the flavors meld, or serve immediately. Garnish with chopped peanuts (plant-based), cilantro leaves, and lime or lemon wedges for added freshness and crunch.
Notes
- Do not overcook the noodles; keep them al dente for perfect texture.
- Cut vegetables uniformly to improve texture and presentation.
- Adjust sauce consistency by adding warm water gradually to avoid a sauce too thick or too thin.
- Optional: Toast peanuts (plant-based) for extra crunch and aroma before serving.
- Customize spice level by adding chili flakes or fresh chili gradually to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: Thai Peanut Noodle Salad, peanut sauce, smoked turkey salad, gluten free Thai salad, fresh vegetable salad
