This Thai Noodle Crunch Salad recipe is a healthy and refreshing side dish or light meal of fresh vegetables, vegan noodles, and protein-rich beans tossed in a flavorful, mildly spicy Thai Peanut dressing! It is gluten-free, kid-friendly, and so delicious!
In a pot of salted water, cook the noodles until 'al dente' by following package instructions.
Then drain in a colander and rinse with cold water. Drain well again and place in a large bowl. (If you cooked the noodles in advance, toss them with a little sesame oil to prevent them from sticking together. Otherwise, combine with the veggies and peanut sauce immediately.)
Meanwhile, put the frozen edamame in a bowl, pour hot water over it and let it thaw.
Cut the vegetables and add them to the bowl with the noodles.
Mix all the ingredients for the peanut sauce until creamy by following this recipe. (If it is too thick, add a little water). Then pour the desired amount of sauce over the noodle salad, add the peanuts and toss to combine.
Arrange on plates or bowls and serve with remaining sauce, sesame seeds, and limes if desired. Enjoy!
Leftover salad can be stored separately from the dressing in the refrigerator for up to 3 days. Remove the dressing about 30 minutes before serving to allow the dressing to soften again.
I recommend adding the peanuts just before serving. I wouldn't leave them out though because they add a great flavor and crunch to the salad! Alternatively, you can also use other roasted and salted nuts like curry cashews or sub seeds or kernels.
You can also add other additional veggies or swap them out for your favorites.
For more tips and information be sure to read the article above!