Thai Noodle Salad Recipe

Name: Thai Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Udon noodles; 1/2 cup unsalted crunchy peanut butter; 1/2 cup milk; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 3 tablespoons rice wine vinegar; 3 tablespoons soy sauce; 1 tablespoon dark sesame oil; 1/8 teaspoon crushed red pepper flakes; 1 cucumber, julienned; 2 cups fresh bean sprouts; 2 carrots, grated; 6 green onions, thinly sliced; 1/4 cup chopped fresh mint; 1 head romaine lettuce; 1 cup chopped peanuts

Servings: persons

8 ounces Udon noodles
1/2 cup unsalted crunchy peanut butter
1/2 cup milk
1 teaspoon grated fresh ginger
1 clove garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1/8 teaspoon crushed red pepper flakes
1 cucumber, julienned
2 cups fresh bean sprouts
2 carrots, grated
6 green onions, thinly sliced
1/4 cup chopped fresh mint
1 head romaine lettuce
1 cup chopped peanuts

1
In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender.
2
Drain and rinse the noodles under cold running water and let cool.
3
Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
4
In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint.
5
Wisk the peanut butter dressing and pour it over the salad.
6
Stir until well coated and serve chilled on a bed of romaine leaves.
7
Garnish with the roasted and chopped peanuts.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces Udon noodles, 1/2 cup unsalted crunchy peanut butter, 1/2 cup milk, 1 teaspoon grated fresh ginger, and more.

Yes, Thai Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Noodle Salad

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