Nudelsalat mit Erdnusssauce (Thai Erdnuss-Nudeln)
A delightful Thai peanut noodle salad featuring rice noodles, fresh veggies, and a creamy peanut sauce, perfect for lunch, dinner, or potlucks.
Ingredients
For the Base
- 200 g rice noodles Substitute with whole wheat or gluten-free noodles if desired.
- 1 cup red bell pepper, sliced
- 1 cup cucumber, sliced
- 1 medium carrot, grated Feel free to add or swap in other vegetables.
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped Experiment with adding other fresh herbs like mint or basil.
- 1/2 cup peanuts, chopped Use tahini instead for a nut-free version.
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons peanut butter Almond butter or sunflower seed butter can be used as alternatives.
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon chili paste (optional) Omit for a milder flavor or replace with hot sauce.
To Serve
- Additional peanuts and cilantro for garnish
Instructions
Preparation
- Prepare the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water.
- In a large bowl, combine the sliced bell pepper, cucumber, grated carrot, chopped green onions, cilantro, and chopped peanuts. Toss gently to mix.
- In a small bowl, whisk together soy sauce, peanut butter, lime juice, sugar, sesame oil, minced garlic, and chili paste (if using) until smooth.
Assembly
- Pour the dressing over the noodle and vegetable mixture. Toss until coated.
- Serve chilled or at room temperature, garnished with additional peanuts and cilantro.
Notes
Store leftovers in the fridge for up to 3 days. Keep the dressing separate until just before serving for the best freshness.