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Thai Peanut Noodle Salad Fresh and Flavorful Delight

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- 8 oz rice noodles - 1 cup shredded carrots - 1 bell pepper (red, yellow, or orange) - 1 cup sugar snap peas - 1 cup red cabbage - ½ cup green onions - ½ cup fresh cilantro - ½ cup unsalted peanuts - 3 tablespoons creamy peanut butter - 2 tablespoons low-sodium soy sauce - 1 tablespoon toasted sesame oil - 1 tablespoon lime juice - 1 teaspoon maple syrup (or honey) - 1 clove garlic - 1 tablespoon fresh ginger - 1 tablespoon water In this Thai Peanut Noodle Salad, fresh ingredients make a big impact. The rice noodles serve as a chewy base. You can find rice noodles in most stores. They cook quickly, taking just a few minutes. After cooking, rinse them under cold water to stop the cooking process. This keeps them from getting mushy. Next, let’s look at the colorful veggies. I love using shredded carrots for crunch and sweetness. Bell peppers bring a sweet flavor and bright color. You can use any color you like. Sugar snap peas add a nice snap and freshness. Red cabbage not only adds color but also a crunchy texture. Green onions and fresh cilantro give a burst of flavor. Lastly, unsalted peanuts add crunch and richness. For the peanut dressing, creamy peanut butter is the star. It pairs perfectly with the soy sauce's umami flavor. Toasted sesame oil adds depth. Lime juice gives a bright zing. Maple syrup or honey adds a touch of sweetness. Don't forget the garlic and fresh ginger for extra flavor. Water helps to thin out the dressing, so it coats the salad well. This salad is not just tasty; it’s also healthy and colorful. You can find the full recipe to make this delicious dish at home! Start by cooking the rice noodles. Follow the package instructions for the best results. Usually, this takes about 6 to 8 minutes. Once done, drain the noodles in a colander. Rinse them under cold water. This stops the cooking process and cools the noodles. Set them aside to cool completely. Next, grab a large mixing bowl. Combine the shredded carrots, sliced bell pepper, sugar snap peas, thinly sliced red cabbage, sliced green onions, and fresh cilantro. These colorful veggies make the salad pop! Toss the ingredients gently. This helps to mix them evenly without bruising the delicate veggies. In another bowl, prepare the peanut dressing. Whisk together the creamy peanut butter, low-sodium soy sauce, toasted sesame oil, freshly squeezed lime juice, maple syrup, minced garlic, and minced ginger. Keep whisking until smooth and creamy. If the dressing is too thick, add water a little at a time. Adjust until you reach your desired consistency. Now, add the cooled rice noodles to the bowl of mixed vegetables. Drizzle the peanut dressing over everything. Using tongs or forks, toss all the ingredients gently. Make sure the noodles and veggies get evenly coated. Finally, sprinkle the roughly chopped peanuts on top for a nice crunch. You can serve the salad right away or chill it for about 30 minutes. This lets the flavors blend beautifully. To make the best Thai peanut noodle salad, cook the rice noodles just right. Follow the package instructions closely. Overcooked noodles turn mushy, while undercooked noodles can be tough. After cooking, drain them and rinse under cold water. This stops the cooking and cools them down. Chilling the salad enhances the flavors. After mixing everything, let it sit in the fridge for about 30 minutes. This time allows the peanut dressing to blend well with the veggies and noodles. The result is a salad bursting with flavor. Garnishing can elevate your salad. Fresh cilantro adds a bright touch. It pairs perfectly with the rich peanut dressing. Roughly chopped peanuts add crunch. Sprinkle them on top for added texture. Adding lime wedges gives an extra zesty flavor. Guests can squeeze fresh lime over their salad for a burst of citrus. This simple touch brightens the dish and makes it more refreshing. Presentation matters! Serve the salad in large bowls or on individual plates. Use colorful bowls to show off the vibrant ingredients. For extra appeal, add more fresh cilantro and chopped peanuts on top. Pair your salad with grilled chicken or shrimp for a complete meal. It also goes well with spring rolls or a light soup. This combination makes for a satisfying and balanced dinner. For the full recipe, check out the recipe section above. Enjoy your cooking! {{image_4}} To make a vegetarian version of this salad, swap out the noodles. Use soba noodles, which are made from buckwheat. They bring a nice flavor. You can also use zucchini noodles for a fresh twist. For protein, add some chickpeas or edamame. To enhance flavors, I recommend adding a dash of sesame seeds. They give a nice crunch. A sprinkle of lime zest adds a bright note that wakes up the salad. If you need gluten-free noodles, rice noodles are perfect. They are easy to find and cook. You can also try zucchini noodles or gluten-free pasta. These options keep the dish light and fun. For the dressing, use tamari instead of soy sauce. Tamari has a similar taste but is gluten-free. Make sure to check all labels for hidden gluten ingredients. Want to boost your salad? Adding proteins like grilled chicken or tofu makes it heartier. Both options soak up the peanut dressing really well. If you prefer a vegetarian option, baked tofu gives a nice texture. You can also introduce other vegetables. Try adding thinly sliced radishes or snap peas for a fresh crunch. A bit of chopped mint or basil can add a unique flavor. For a spicy kick, toss in a few red pepper flakes. This salad is so flexible. You can tweak it to match your tastes! For the Full Recipe, check the main section. To keep your Thai Peanut Noodle Salad fresh, choose the right container. Glass or BPA-free plastic containers work well. Make sure the container seals tightly. This helps prevent air from drying out the salad. If you have extra dressing, store it separately. This keeps your noodles and veggies crunchy. In the fridge, this salad lasts about three days. If you notice any wilting or browning, it’s time to toss it. A sour smell is also a sign that the salad has gone bad. Always check the salad before serving to ensure it’s still fresh. You can enjoy this salad cold or at room temperature. If you want to reheat it, do so gently. Microwaving for a short time will warm it up without ruining the texture. Avoid overheating, as this can make the noodles mushy. For the best taste, I recommend serving it cold. It keeps the bright flavors and crunchy veggies intact. It takes about 20 minutes to prepare this salad. You can cook the rice noodles in just a few minutes. While they cook, chop your veggies. In no time, you’ll have a fresh dish ready to serve. Yes, you can make this salad ahead. It tastes even better after chilling. Prepare the salad and store it in the fridge for up to 2 days. Just remember to add the peanuts right before serving for extra crunch. If you have nut allergies, try sunflower seed butter or tahini. Both options give a rich flavor. They work well in the dressing and keep it creamy without nuts. This salad is quite healthy! It has fresh veggies packed with vitamins. The peanut butter adds protein, while the rice noodles provide carbs for energy. Overall, it’s a balanced meal that feels light and satisfying. Absolutely! Use any veggies you enjoy. Bell peppers, carrots, and cabbage are just a start. Try adding cucumbers, broccoli, or snap peas. Seasonal veggies make it more fun and colorful! For the complete recipe, check out the Full Recipe section. It has all the steps you need to make this tasty Thai Peanut Noodle Salad! This blog post explored the vibrant Thai Peanut Noodle Salad. We discussed key ingredients like rice noodles, colorful veggies, and a creamy peanut dressing. You learned how to cook the noodles, mix the veggies, and create a tasty dressing. Remember, you can customize this salad to fit your taste. Try different vegetables or protein options to make it your own. Enjoy this fresh, healthy dish anytime, and don't forget to store it properly for maximum freshness. Dive in and savor the flavors of this delightful meal!
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Looking for a fresh and flavorful dish? Thai Peanut Noodle Salad hits the spot! In this blog post, I’ll guide you through creating a vibrant salad full of crisp veggies and a creamy peanut dressing. Each bite bursts with taste and nutrition, making it perfect for any meal. Whether you’re a skilled cook or a kitchen newbie, this simple recipe will impress your friends and family. Let’s dive in!

Ingredients

Main Ingredients

– 8 oz rice noodles

– 1 cup shredded carrots

– 1 bell pepper (red, yellow, or orange)

– 1 cup sugar snap peas

– 1 cup red cabbage

– ½ cup green onions

– ½ cup fresh cilantro

– ½ cup unsalted peanuts

Peanut Dressing Ingredients

– 3 tablespoons creamy peanut butter

– 2 tablespoons low-sodium soy sauce

– 1 tablespoon toasted sesame oil

– 1 tablespoon lime juice

– 1 teaspoon maple syrup (or honey)

– 1 clove garlic

– 1 tablespoon fresh ginger

– 1 tablespoon water

In this Thai Peanut Noodle Salad, fresh ingredients make a big impact. The rice noodles serve as a chewy base. You can find rice noodles in most stores. They cook quickly, taking just a few minutes. After cooking, rinse them under cold water to stop the cooking process. This keeps them from getting mushy.

Next, let’s look at the colorful veggies. I love using shredded carrots for crunch and sweetness. Bell peppers bring a sweet flavor and bright color. You can use any color you like. Sugar snap peas add a nice snap and freshness. Red cabbage not only adds color but also a crunchy texture. Green onions and fresh cilantro give a burst of flavor. Lastly, unsalted peanuts add crunch and richness.

For the peanut dressing, creamy peanut butter is the star. It pairs perfectly with the soy sauce’s umami flavor. Toasted sesame oil adds depth. Lime juice gives a bright zing. Maple syrup or honey adds a touch of sweetness. Don’t forget the garlic and fresh ginger for extra flavor. Water helps to thin out the dressing, so it coats the salad well.

This salad is not just tasty; it’s also healthy and colorful. You can find the full recipe to make this delicious dish at home!

Step-by-Step Instructions

Cooking the Rice Noodles

Start by cooking the rice noodles. Follow the package instructions for the best results. Usually, this takes about 6 to 8 minutes. Once done, drain the noodles in a colander. Rinse them under cold water. This stops the cooking process and cools the noodles. Set them aside to cool completely.

Preparing the Vegetables

Next, grab a large mixing bowl. Combine the shredded carrots, sliced bell pepper, sugar snap peas, thinly sliced red cabbage, sliced green onions, and fresh cilantro. These colorful veggies make the salad pop! Toss the ingredients gently. This helps to mix them evenly without bruising the delicate veggies.

Making the Peanut Dressing

In another bowl, prepare the peanut dressing. Whisk together the creamy peanut butter, low-sodium soy sauce, toasted sesame oil, freshly squeezed lime juice, maple syrup, minced garlic, and minced ginger. Keep whisking until smooth and creamy. If the dressing is too thick, add water a little at a time. Adjust until you reach your desired consistency.

Combining the Salad

Now, add the cooled rice noodles to the bowl of mixed vegetables. Drizzle the peanut dressing over everything. Using tongs or forks, toss all the ingredients gently. Make sure the noodles and veggies get evenly coated. Finally, sprinkle the roughly chopped peanuts on top for a nice crunch. You can serve the salad right away or chill it for about 30 minutes. This lets the flavors blend beautifully.

Tips & Tricks

Perfecting the Noodle Salad

To make the best Thai peanut noodle salad, cook the rice noodles just right. Follow the package instructions closely. Overcooked noodles turn mushy, while undercooked noodles can be tough. After cooking, drain them and rinse under cold water. This stops the cooking and cools them down.

Chilling the salad enhances the flavors. After mixing everything, let it sit in the fridge for about 30 minutes. This time allows the peanut dressing to blend well with the veggies and noodles. The result is a salad bursting with flavor.

Garnishing Ideas

Garnishing can elevate your salad. Fresh cilantro adds a bright touch. It pairs perfectly with the rich peanut dressing. Roughly chopped peanuts add crunch. Sprinkle them on top for added texture.

Adding lime wedges gives an extra zesty flavor. Guests can squeeze fresh lime over their salad for a burst of citrus. This simple touch brightens the dish and makes it more refreshing.

Serving Suggestions

Presentation matters! Serve the salad in large bowls or on individual plates. Use colorful bowls to show off the vibrant ingredients. For extra appeal, add more fresh cilantro and chopped peanuts on top.

Pair your salad with grilled chicken or shrimp for a complete meal. It also goes well with spring rolls or a light soup. This combination makes for a satisfying and balanced dinner.

For the full recipe, check out the recipe section above. Enjoy your cooking!

Variations

Vegetarian Adaptation

To make a vegetarian version of this salad, swap out the noodles. Use soba noodles, which are made from buckwheat. They bring a nice flavor. You can also use zucchini noodles for a fresh twist. For protein, add some chickpeas or edamame.

To enhance flavors, I recommend adding a dash of sesame seeds. They give a nice crunch. A sprinkle of lime zest adds a bright note that wakes up the salad.

Gluten-Free Options

If you need gluten-free noodles, rice noodles are perfect. They are easy to find and cook. You can also try zucchini noodles or gluten-free pasta. These options keep the dish light and fun.

For the dressing, use tamari instead of soy sauce. Tamari has a similar taste but is gluten-free. Make sure to check all labels for hidden gluten ingredients.

Additional Flavor Combinations

Want to boost your salad? Adding proteins like grilled chicken or tofu makes it heartier. Both options soak up the peanut dressing really well. If you prefer a vegetarian option, baked tofu gives a nice texture.

You can also introduce other vegetables. Try adding thinly sliced radishes or snap peas for a fresh crunch. A bit of chopped mint or basil can add a unique flavor. For a spicy kick, toss in a few red pepper flakes.

This salad is so flexible. You can tweak it to match your tastes! For the Full Recipe, check the main section.

Storage Info

Proper Storage Techniques

To keep your Thai Peanut Noodle Salad fresh, choose the right container. Glass or BPA-free plastic containers work well. Make sure the container seals tightly. This helps prevent air from drying out the salad. If you have extra dressing, store it separately. This keeps your noodles and veggies crunchy.

Shelf Life

In the fridge, this salad lasts about three days. If you notice any wilting or browning, it’s time to toss it. A sour smell is also a sign that the salad has gone bad. Always check the salad before serving to ensure it’s still fresh.

Reheating vs. Serving Cold

You can enjoy this salad cold or at room temperature. If you want to reheat it, do so gently. Microwaving for a short time will warm it up without ruining the texture. Avoid overheating, as this can make the noodles mushy. For the best taste, I recommend serving it cold. It keeps the bright flavors and crunchy veggies intact.

FAQs

How long does it take to prepare Thai Peanut Noodle Salad?

It takes about 20 minutes to prepare this salad. You can cook the rice noodles in just a few minutes. While they cook, chop your veggies. In no time, you’ll have a fresh dish ready to serve.

Can I make the salad ahead of time?

Yes, you can make this salad ahead. It tastes even better after chilling. Prepare the salad and store it in the fridge for up to 2 days. Just remember to add the peanuts right before serving for extra crunch.

What can I substitute for peanut butter?

If you have nut allergies, try sunflower seed butter or tahini. Both options give a rich flavor. They work well in the dressing and keep it creamy without nuts.

Is this Thai Peanut Noodle Salad healthy?

This salad is quite healthy! It has fresh veggies packed with vitamins. The peanut butter adds protein, while the rice noodles provide carbs for energy. Overall, it’s a balanced meal that feels light and satisfying.

Can I customize the vegetable ingredients?

Absolutely! Use any veggies you enjoy. Bell peppers, carrots, and cabbage are just a start. Try adding cucumbers, broccoli, or snap peas. Seasonal veggies make it more fun and colorful!

Where can I find the full recipe?

For the complete recipe, check out the Full Recipe section. It has all the steps you need to make this tasty Thai Peanut Noodle Salad!

This blog post explored the vibrant Thai Peanut Noodle Salad. We discussed key ingredients like rice noodles, colorful veggies, and a creamy peanut dressing. You learned how to cook the noodles, mix the veggies, and create a tasty dressing.

Remember, you can customize this salad to fit your taste. Try different vegetables or protein options to make it your own. Enjoy this fresh, healthy dish anytime, and don’t forget to store it properly for maximum freshness. Dive in and savor the flavors of this delightful meal!

- 8 oz rice noodles - 1 cup shredded carrots - 1 bell pepper (red, yellow, or orange) - 1 cup sugar snap peas - 1 cup red cabbage - ½ cup green onions - ½ cup fresh cilantro - ½ cup unsalted peanuts - 3 tablespoons creamy peanut butter - 2 tablespoons low-sodium soy sauce - 1 tablespoon toasted sesame oil - 1 tablespoon lime juice - 1 teaspoon maple syrup (or honey) - 1 clove garlic - 1 tablespoon fresh ginger - 1 tablespoon water In this Thai Peanut Noodle Salad, fresh ingredients make a big impact. The rice noodles serve as a chewy base. You can find rice noodles in most stores. They cook quickly, taking just a few minutes. After cooking, rinse them under cold water to stop the cooking process. This keeps them from getting mushy. Next, let’s look at the colorful veggies. I love using shredded carrots for crunch and sweetness. Bell peppers bring a sweet flavor and bright color. You can use any color you like. Sugar snap peas add a nice snap and freshness. Red cabbage not only adds color but also a crunchy texture. Green onions and fresh cilantro give a burst of flavor. Lastly, unsalted peanuts add crunch and richness. For the peanut dressing, creamy peanut butter is the star. It pairs perfectly with the soy sauce's umami flavor. Toasted sesame oil adds depth. Lime juice gives a bright zing. Maple syrup or honey adds a touch of sweetness. Don't forget the garlic and fresh ginger for extra flavor. Water helps to thin out the dressing, so it coats the salad well. This salad is not just tasty; it’s also healthy and colorful. You can find the full recipe to make this delicious dish at home! Start by cooking the rice noodles. Follow the package instructions for the best results. Usually, this takes about 6 to 8 minutes. Once done, drain the noodles in a colander. Rinse them under cold water. This stops the cooking process and cools the noodles. Set them aside to cool completely. Next, grab a large mixing bowl. Combine the shredded carrots, sliced bell pepper, sugar snap peas, thinly sliced red cabbage, sliced green onions, and fresh cilantro. These colorful veggies make the salad pop! Toss the ingredients gently. This helps to mix them evenly without bruising the delicate veggies. In another bowl, prepare the peanut dressing. Whisk together the creamy peanut butter, low-sodium soy sauce, toasted sesame oil, freshly squeezed lime juice, maple syrup, minced garlic, and minced ginger. Keep whisking until smooth and creamy. If the dressing is too thick, add water a little at a time. Adjust until you reach your desired consistency. Now, add the cooled rice noodles to the bowl of mixed vegetables. Drizzle the peanut dressing over everything. Using tongs or forks, toss all the ingredients gently. Make sure the noodles and veggies get evenly coated. Finally, sprinkle the roughly chopped peanuts on top for a nice crunch. You can serve the salad right away or chill it for about 30 minutes. This lets the flavors blend beautifully. To make the best Thai peanut noodle salad, cook the rice noodles just right. Follow the package instructions closely. Overcooked noodles turn mushy, while undercooked noodles can be tough. After cooking, drain them and rinse under cold water. This stops the cooking and cools them down. Chilling the salad enhances the flavors. After mixing everything, let it sit in the fridge for about 30 minutes. This time allows the peanut dressing to blend well with the veggies and noodles. The result is a salad bursting with flavor. Garnishing can elevate your salad. Fresh cilantro adds a bright touch. It pairs perfectly with the rich peanut dressing. Roughly chopped peanuts add crunch. Sprinkle them on top for added texture. Adding lime wedges gives an extra zesty flavor. Guests can squeeze fresh lime over their salad for a burst of citrus. This simple touch brightens the dish and makes it more refreshing. Presentation matters! Serve the salad in large bowls or on individual plates. Use colorful bowls to show off the vibrant ingredients. For extra appeal, add more fresh cilantro and chopped peanuts on top. Pair your salad with grilled chicken or shrimp for a complete meal. It also goes well with spring rolls or a light soup. This combination makes for a satisfying and balanced dinner. For the full recipe, check out the recipe section above. Enjoy your cooking! {{image_4}} To make a vegetarian version of this salad, swap out the noodles. Use soba noodles, which are made from buckwheat. They bring a nice flavor. You can also use zucchini noodles for a fresh twist. For protein, add some chickpeas or edamame. To enhance flavors, I recommend adding a dash of sesame seeds. They give a nice crunch. A sprinkle of lime zest adds a bright note that wakes up the salad. If you need gluten-free noodles, rice noodles are perfect. They are easy to find and cook. You can also try zucchini noodles or gluten-free pasta. These options keep the dish light and fun. For the dressing, use tamari instead of soy sauce. Tamari has a similar taste but is gluten-free. Make sure to check all labels for hidden gluten ingredients. Want to boost your salad? Adding proteins like grilled chicken or tofu makes it heartier. Both options soak up the peanut dressing really well. If you prefer a vegetarian option, baked tofu gives a nice texture. You can also introduce other vegetables. Try adding thinly sliced radishes or snap peas for a fresh crunch. A bit of chopped mint or basil can add a unique flavor. For a spicy kick, toss in a few red pepper flakes. This salad is so flexible. You can tweak it to match your tastes! For the Full Recipe, check the main section. To keep your Thai Peanut Noodle Salad fresh, choose the right container. Glass or BPA-free plastic containers work well. Make sure the container seals tightly. This helps prevent air from drying out the salad. If you have extra dressing, store it separately. This keeps your noodles and veggies crunchy. In the fridge, this salad lasts about three days. If you notice any wilting or browning, it’s time to toss it. A sour smell is also a sign that the salad has gone bad. Always check the salad before serving to ensure it’s still fresh. You can enjoy this salad cold or at room temperature. If you want to reheat it, do so gently. Microwaving for a short time will warm it up without ruining the texture. Avoid overheating, as this can make the noodles mushy. For the best taste, I recommend serving it cold. It keeps the bright flavors and crunchy veggies intact. It takes about 20 minutes to prepare this salad. You can cook the rice noodles in just a few minutes. While they cook, chop your veggies. In no time, you’ll have a fresh dish ready to serve. Yes, you can make this salad ahead. It tastes even better after chilling. Prepare the salad and store it in the fridge for up to 2 days. Just remember to add the peanuts right before serving for extra crunch. If you have nut allergies, try sunflower seed butter or tahini. Both options give a rich flavor. They work well in the dressing and keep it creamy without nuts. This salad is quite healthy! It has fresh veggies packed with vitamins. The peanut butter adds protein, while the rice noodles provide carbs for energy. Overall, it’s a balanced meal that feels light and satisfying. Absolutely! Use any veggies you enjoy. Bell peppers, carrots, and cabbage are just a start. Try adding cucumbers, broccoli, or snap peas. Seasonal veggies make it more fun and colorful! For the complete recipe, check out the Full Recipe section. It has all the steps you need to make this tasty Thai Peanut Noodle Salad! This blog post explored the vibrant Thai Peanut Noodle Salad. We discussed key ingredients like rice noodles, colorful veggies, and a creamy peanut dressing. You learned how to cook the noodles, mix the veggies, and create a tasty dressing. Remember, you can customize this salad to fit your taste. Try different vegetables or protein options to make it your own. Enjoy this fresh, healthy dish anytime, and don't forget to store it properly for maximum freshness. Dive in and savor the flavors of this delightful meal!

Thai Peanut Noodle Salad

Discover the vibrant flavors of Thai Peanut Noodle Salad, a refreshing dish that's perfect for any meal! With colorful veggies, creamy peanut dressing, and a satisfying crunch from peanuts, this salad is both healthy and delicious. Easily prepared in just 20 minutes, it's a fantastic choice for busy weeknights or potlucks. Click to explore the full recipe and bring this delightful dish to your table today!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 bell pepper (choose red, yellow, or orange for vibrancy), sliced

1 cup sugar snap peas, trimmed and halved

1 cup red cabbage, thinly sliced

½ cup green onions, sliced diagonally

½ cup fresh cilantro, finely chopped

½ cup unsalted peanuts, roughly chopped

For the Peanut Dressing:

3 tablespoons creamy peanut butter

2 tablespoons low-sodium soy sauce

1 tablespoon toasted sesame oil

1 tablespoon freshly squeezed lime juice

1 teaspoon maple syrup (or honey if preferred)

1 clove garlic, minced or grated

1 tablespoon fresh ginger, minced

1 tablespoon water (adjust based on desired dressing consistency)

Instructions
 

Begin by cooking the rice noodles according to the package instructions. Once cooked, drain the noodles and then rinse them under cold running water to halt the cooking process. Set the noodles aside to cool thoroughly.

    In a large mixing bowl, combine the shredded carrots, sliced bell pepper, sugar snap peas, thinly sliced red cabbage, sliced green onions, and fresh cilantro. Gently toss these ingredients together to ensure an even mix.

      In a separate mixing bowl, prepare the peanut dressing by whisking together the peanut butter, soy sauce, sesame oil, lime juice, maple syrup, minced garlic, minced ginger, and 1 tablespoon of water. Continue whisking until the mixture is smooth and creamy. If the dressing is too thick, add more water, a teaspoon at a time, until you achieve your desired consistency.

        Add the cooled rice noodles to the bowl of mixed vegetables. Drizzle the prepared peanut dressing over the top. Using tongs or forks, gently toss all the ingredients together until the noodles and vegetables are evenly coated with the dressing.

          To finish, sprinkle the roughly chopped peanuts on top for an added crunch and nutty flavor. You can serve the salad immediately or chill it in the refrigerator for about 30 minutes to allow the flavors to merge beautifully.

            Prep Time: 20 min | Total Time: 20 min | Servings: 4

              - Presentation Tips: Serve the salad in generous bowls or on individual plates. Garnish each serving with additional sprigs of fresh cilantro and a sprinkle of chopped peanuts for a beautiful visual contrast. For an extra zesty kick, place lime wedges on the side for guests to squeeze over their salad if they desire.

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