Cold Peanut Noodle Salad

I love this peanut noodle salad on a hot day (or even on a cold day!), it is so good. Often, recipes with this sort of flavor profile and lots of ingredients are very complicated. But this recipe is SO easy. The hardest part is boiling the noodles–and anyone can do that!

I highly recommend doubling or even tripling this recipe, and you'll definitely want to make extra peanut sauce! This recipe is also easily customizable. Increase or decrease the spice level, use different kinds of noodles, add a variety of veggies, and you can even use almond butter in place of peanut butter!

• It is so easy - The hardest part of this recipe is boiling the noodles. And that's not even hard!
• Easily customizable - This recipe can be changed easily. Use different kinds of noodles if you like (soba noodles would be great!), add more or less spice, or throw in extra vegetables!
• Perfect for summer! Make this and bring it to BBQs, picnics, the pool, or anywhere that you'll want to beat the heat!

• Rice Noodles - I love using the Pad Thai style rice noodles. You can also use vermicelli noodles, regular noodles, or soba noodles!
• Sweet Peppers - Thinly sliced bell peppers of whichever color you like best!
• Purple and Green Cabbage - For added crunch.
• Carrots - I used pre-shredded carrots, but feel free to shred your own!
• Edamame - I buy mine pre-shelled in the refrigerator section.
• Chili Garlic Sambal Oelek - This sauce is delicious and adds a great flavor and spice. Sriracha can be used in its place.
• Toasted Sesame Oil - Regular sesame oil or olive oil will suffice if necessary.
• Agave Nectar - Substitute maple syrup or honey if needed.
• Soy Sauce - For a gluten-free choice, use tamari or coconut aminos.
• Lime Juice
• Ginger - Using ginger paste will be the easiest, but grating or finely mincing fresh ginger is also great!
• Creamy Peanut Butter - Natural peanut butter is the best consistency. Almond butter works too!
• Cilantro - Fresh, chopped.
• Chopped Peanuts - Roasted and salted peanut pieces. Cashews work as well.

• Large Mixing Bowl
• Pot
• Knife
• Cutting Board

Begin by boiling the rice noodles according to your package instructions. If there is the option to boil the noodles or soak them, I recommend boiling them.

Drain and rinse the rice noodles with cold water.

Thinly slice the peppers longways, removing the stem and seeds.

Finely chop or slice the purple and green cabbage, resulting in a texture that looks shredded.

Chop the cilantro and any other ingredients that need preparation.

In a small bowl or measuring cup, mix together creamy peanut butter, chili garlic sambal, toasted sesame oil, agave nectar, lime juice, soy sauce, and ginger (minced or paste).

Whisk this together until completely incorporated. Add a small amount of water to thin the sauce.

In a large mixing bowl, add the rice noodles along with all of the vegetables, cilantro, and chopped peanuts.

Toss these all together.

Then, add the peanut sauce and fully combine with the rest of the ingredients.

If the noodles feel to stuck together, drizzle a bit more toasted sesame oil to help break them apart.

Add to a bowl and garnish with more cilantro and chopped peanuts.

• Increase the spice level by adding more of the chili garlic sambal, throw in diced jalapeños, or drizzle sriracha on the top!
• Almond butter can be used in place of peanut butter if needed! I recommend using the creamiest/runniest natural nut butter you can find, it will be easier to work with.
• Make this gluten-free by using rice noodles and switching out soy sauce for tamari or coconut aminos!

These peanut noodles are great on their own, but they also make a great base to be topped with tofu, chicken, or shrimp!

In my experience with rice noodles, it is not necessary to soak before cooking. However, soaking before boiling the rice noodles will make it easier to work with and they will cook faster.

Yes. Always check the label to confirm, but almost every peanut butter is vegan as well as gluten-free.

If you enjoyed this recipe, you may also like:

Vegan Beef Ramen Noodle Stir Fry

Crispy Tofu With Honey Soy Glaze

Vegan Sticky Orange Tempeh