A creamy, spicy peanut sauce envelops the noodles and fresh veggies for a delicious bite every time!

Delicious for a quick lunch or dinner!

This is one of my favorite recipes when I want a quick meal just like this recipe and this recipe. It’s inspired by asian flavors but made super simply at home.  If you love thai flavours, you’re sure to enjoy this delicious salad.

Why you’ll love this cold thai noodle salad recipe

• It’s simple to make!
• You can make the noodles and prep the fresh veggies ahead of time. Then, simply mix with the peanut dressing and serve!
• It’s easy to substitute in your favorite vegetables too.
• I used rice noodles which you only need to soak so there is truly no cooking needed for this recipe.

I absolutely love the rice noodles in this salad because they’re so versatile. The noodles are the perfect vessel for the delectable peanut sauce and hold up well to all the colourful vegetables.

Ingredients needed to make this thai noodle salad recipe

Peanut butter: smooth peanut butter will work to make the best sauce in this recipe.

Chili-garlic sauce:  adds spiciness to the dressing but you can use any hot sauce you have on hand.

Lime juice: gives the dressing fresh burst of flavour.

Tamari or Soy sauce: to make this a truly gluten-free dish use tamari or coconut aminos, otherwise you can definitey use soy sauce.

Rice noodles: a simple type of noodle that’s commonly used in Asian cuisine, you can use thin rice noodles or vermicelli. Alternatively you can use a wider rice noodle sometimes labeled ‘pad thai noodles.’

Vegetables:  You can use chopped vegetables of your choice like red bell pepper or yellow bell peppers, radishes, cucumbers and snap peas

Nuts: you can use chopped crunchy peanuts or cashews

Fresh herbs: Herbs like fresh basil, mint or chopped cilantro for garnish

You should be able to find all of the ingredients at your local grocery store. If you want to make substitutions, I’ve got ideas for you below so you are able to make this salad with whichever ingredients you can find.

Step by step process to make this Thai rice noodle salad

Step 1: Cook or soak the rice noodles according to package directions. Drain and rinse with cold water. Set aside.

Step 2: Chop up the vegetables and add to a large bowl.

Step 3: Make the spicy peanut sauce by whisking together peanut butter, chili-garlic sauce, juice of half a lime, soy sauce or tamari and 2 tbsp hot water. It should be a somewhat thick sauce but don’t fret as when mixed with the noodles it will loosen up.

Step 4: Add the noodles to the large bowl bowl with the vegetables and toss with all of the peanut sauce. If needed, add a tablespoon or two of hot water to help combine.

Step 5: Top with chopped peanuts or cashews and some fresh herbs and enjoy!

I love this salad in the Spring & Summer when I want a refreshing meal. However, it would be delicious anytime of year especially if you’re craving lots of vegetables.

Expert tips

• Other crunchy veggies you could use in this recipe are red cabbage, shredded carrots or chopped cucumber.
• Most rice noodles are delicate so they generally just need a soak in some boiled water which is why this recipe is so great! There’s truly ‘no-cooking’ needed.
• While cold noodle salads like this make a great meal by themselves, you could also serve them as a side dish to chicken or pork.

FAQ

What type of noodles is best for this recipe?
Rice noodles are the best noodles for this salad – you can use thin rice noodles or rice vermicelli noodles or a wider rice noodle sometimes labeled ‘pad thai noodles. In a pinch you could also try brown rice noodles, glass noodles or even spaghetti noodles!

What if I don’t want the creamy peanut sauce to be super spicy?
Use just 1 tbsp of hot sauce and then add an additionally 1 tbsp of peanut butter.

How can I meal prep these noodles?
Divide the noodles and vegetables evenly amongst 2-3 containers. Then add the peanut sauce. Store in the fridge and when ready to enjoy toss together the pasta, vegetables and sauce in the container. This salad will taste better meal-prepped this way as if stored all mixed together, the excess water from the vegetables can dilute the deliciousness of the peanut sauce.

Why is this called a cold noodle salad?
This salad is delicious if it’s been prepped ahead of time and mixed together straight out of the fridge hence the ‘cold salad’ description. However, it’s also wonderful just made and at room temperature.

Storage

Store leftovers in a container in the fridge for 1-2 days.

More quick recipes to love from the blog:

Easy One Pot Creamy Lemon Garlic Pasta Recipe

Chili Lime Baked Salmon with Mango Salsa

Peanut Chicken Power Bowls

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Easy Thai Inspired Noodle Salad with Peanut Sauce

Make this Thai noodle salad recipe in 20 minutes! A creamy peanut sauce envelops noodles & fresh veggies for a delicious bite every time!

Course dinner

Cuisine asian inspired

Keyword noodles, peanut sauce

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 -3

Calories 606kcal

Author Jess

Ingredients

• 100-125 g rice noodles (or other noodle of choice)
• 2-3 cups chopped vegetables of your choice (bell peppers, radishes, cucumbers, snap peas)
• 1/4-1/2 cup chopped peanuts or cashews
• handful fresh herbs like mint and/or cilantro to top

For the spicy peanut sauce

• 1/2 cup smooth peanut butter
• 2 tbsp chili-garlic sauce (or another hot sauce)
• juice of half a lime
• 1 tbsp soy sauce or tamari
• 2-4 tbsp hot water

Instructions

• Cook or soak the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
• Chop up the vegetables and add to a large bowl.
• Make the spicy peanut sauce by whisking together peanut butter, chili-garlic sauce, juice of half a lime, soy sauce or tamari and 2 tbsp hot water. It should be a somewhat thick sauce but don't fret as when mixed with the noodles it will loosen up.
• Add the noodles to the large bowl bowl with the vegetables and toss with all of the peanut sauce. If needed, add a tablespoon or two of hot water to help combine.
• Top with chopped peanuts or cashews and some fresh herbs and enjoy!

Nutrition

Calories: 606kcal | Carbohydrates: 65g | Protein: 18g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Sodium: 374mg | Potassium: 693mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4665IU | Vitamin C: 191mg | Calcium: 51mg | Iron: 2mg

Until the next cooking adventure,
Jess

The post Easy Thai Inspired Noodle Salad with Peanut Sauce appeared first on Cooking in my Genes.

These bowls are healthy and packed full of flavor.

It’s so easy to mix and match ingredients so you can make these bowls from pretty much whatever you have in the fridge!

If you ask me what I’m having for lunch most days, it’s some kind of bowl. Veggies, grains, protein and a sauce then I’m pretty much set!

So, these Peanut Chicken Power Bowls have been a staple for me for quite a long time and I think you’ll love them too.

What is in a peanut chicken power bowl?

Vegetables: Peppers, red cabbage, carrots, cucumbers and mint for a finishing touch. But seriously you could use whatever vegetables you have on hand!

Whole Grains: I love to make these bowls with brown rice or quinoa as the base but you could use any favorite grain.

Protein: Chicken! The chicken is a serious protein boost, especially paired with the peanut sauce. Though you could use any favorite meat protein or plant-based.

Peanut Sauce: Just 5 ingredients make up this easy peanut sauce that you mightttt want to use in other recipes too, its THAT good!

Before you make these bowls know that you can use chicken that you may have already cooked, a rotisserie chicken or another protein to make this recipe even quicker.

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Peanut Chicken Power Bowls

Healthy and flavourful, these Peanut Chicken Power Bowls are packed full of whole grains, vegetables & protein with a simple & easy peanut sauce!

Course Lunch, Salad

Cuisine American

Keyword power bowl

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 648kcal

Author Jess

Equipment

• baking sheet, parchment paper

Ingredients

For the Power Bowls

• 1 1/2 cup whole grains (measure dry then cook) brown rice, quinoa or another grain
• 1 1/2 lbs chicken breasts about 3 large chicken breasts OR use 2-3 cups cooked rotisserie chicken
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp ground pepper
• 1/2 tsp coarse salt
• 1 1/2 cups chopped red cabbage
• 2 carrots, peeled & shredded
• 1 pepper, chopped
• 1 cup chopped cucumber
• chopped mint or basil

For the Peanut Sauce

• 1/2 cup peanut butter
• 2 1/2 tbsp soy sauce
• 1/2 lime, juiced
• 1 1/2 tbsp sriracha, chili sauce or another hot sauce Taste the sauce then add another 1/2 tbsp sriracha if you like it spicier.
• 1 tsp grated fresh ginger
• 1/4-1/3 cup warm water

Instructions

• Cook the whole grains according to package instructions and set aside.
• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sriracha, ginger and 1/4 - 1/3 cup warm water and set aside.
• **If you already have cooked chicken use that - about 2-3 cups cooked chicken or another protein. If not, see how to cook chicken below.
• To make the chicken, pre-heat the oven to 425F. Stir together 1 tbsp olive oil with 1/2 tsp garlic powder, 1/4 tsp pepper and 1/2 tsp coarse salt. Spread over both sides of the chicken breasts, put on a parchment-lined baking sheet and cook for 20-22 minutes or until done (165 internal temperature). Once cooled down, chop or pull chicken for the bowls.
• To make the bowls, divide the grains between the bowls and then top with red cabbage, carrots, pepper, cucumber, chicken, peanut sauce and mint.

Notes

• If you put the peanut sauce in the fridge, when you remove it the sauce may need a little extra tbsp of warm water just to thin it again to your desired texture.

Nutrition

Calories: 648kcal | Carbohydrates: 69g | Protein: 48g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1362mg | Potassium: 1201mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5551IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 3mg

How do you make a power bowl?

Layering: Starting with a base is key to a power bowl. So in this case whole grains are followed by vegetables, chicken and sauce.

Texture: Different textures make this bowl extremely enjoyable; that’s where all of the vegetables come in for delicious crunch. So, so feel free to mix and match what you’ve got in the fridge. Some of my other favorite ingredients are radishes, arugula, spinach, pea shoots or sprouts.

Sauce: Gotta have that sauce! The peanut sauce brings all of the flavors together in this power bowl.

Herbs & Nuts: Herbs add that finishing touch to a power bowl. In this bowl we have mint but there’s so many options! Try basil or cilantro for herbs OR add more crunch with chopped peanuts, cashews or almonds.

This is why I LOVE any kind of bowl; they’re so versatile! So, build these Peanut Chicken Power Bowls however you’d like.

Bonus: These are extremely easy to meal-prep for the week ahead. Make the grains, protein and chop the vegetables and store in the fridge for easy to make lunches or even dinner.

You could totally pack these bowls up in mason jars for a picnic too!

Until the next cooking adventure,
Jess

The post Peanut Chicken Power Bowls appeared first on Cooking in my Genes.