Thai Peanut Noodles with Shredded Carrots and Cabbage Slaw

A refreshing and crunchy Thai peanut noodle salad with shredded carrots, cabbage, rice noodles, and a creamy peanut sauce. Great as a side or light lunch.

Prep Time

20 minutes

Total Time

30 minutes

Calories

545 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.42/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Asian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

8ozRice Noodles(Thin rice noodles preferred)

£1.50

1cupShredded Carrots

£0.40

1cupShredded Red Cabbage

£0.50

1cupShredded Green Cabbage

£0.35

2Green Onions(Thinly sliced)

£0.40

0.3cupCilantro(Chopped)

£0.60

0.3cupRoasted Peanuts(Chopped, for garnish)

£0.75

0.3cupPeanut Butter(Creamy)

£0.30

2tablespoonsSoy Sauce(Tamari for gluten-free)

£0.10

2tablespoonsRice Vinegar

£0.15

1tablespoonHoney(Or maple syrup for vegan)

£0.10

1teaspoonSesame Oil

£0.15

1tablespoonLime Juice(Freshly squeezed)

£0.20

1cloveGarlic(Minced)

£0.10

0.5teaspoonGinger(Grated)

£0.05

0.3teaspoonRed Pepper Flakes(Or more, to taste)

£0.05

2tablespoonsWater(More if needed to thin sauce)

Total Cost

£5.70

£1.42 per serving

Instructions

1.
Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.
2.
In a large bowl, combine the shredded carrots, red cabbage, green cabbage, green onions, and cilantro.
3.
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, lime juice, garlic, ginger, red pepper flakes, and water. Add more water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
4.
Add the cooked rice noodles to the bowl with the cabbage mixture.
5.
Pour the peanut sauce over the noodles and vegetables and toss gently to combine.
6.
Garnish with chopped roasted peanuts and serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (280g)

545 kcal / 2280 kJ

Carbs

59g

23% of RDA

Fat

27g

39% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

16 g

18% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra protein, add cooked chicken, shrimp, or tofu.

Add other vegetables like bell peppers, edamame, or bean sprouts.

Taste the sauce and adjust the seasonings to your liking. You may want to add more lime juice, honey, or red pepper flakes.

The salad can be made ahead of time, but the noodles may absorb the sauce. Add a little extra sauce before serving if needed.

Cooking Equipment

Large Pot

Large Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Thai Peanut Noodles with Shredded Carrots and Cabbage Slaw

Ingredients

Instructions