Name: Asian Rice Noodle Salad with Peanut Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 1/2 cup soy sauce; 1/2 cup creamy peanut butter; 1/4 cup honey; 1 tsp sesame oil; 1 clove garlic (minced); 1 Tbsp lemongrass paste (optional); 1 Tbsp lime juice; 1 Tbsp fish sauce; 1-2 Tbsps Sriracha (depending on spice preference); 4 oz very thin rice noodles (may be labeled as asian vermicelli, cellophane noodles, or rice sticks); 1 large carrot (cut in very thin slices); 1 red pepper (cut in very thin slices); 1 cucumber (seeded and peeled, cut in very thin slices); 1 cup bean sprouts; 1 cup fresh cilantro; 1 cup shelled, cooked edamame; chopped peanuts; lime wedges

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So I thought I’d try to make my own peanut sauce as a dressing for this Asian Rice Noodle Salad recipe.

I’ve been kind of obsessed with Thai peanut sauce ever since my sister in law, Sumintra, came over and made Chicken Satay with Peanut Sauce with me.

It’s a perfect summer dish because it’s a no-cook meal and served cold.

It also will stay good in the fridge even with the dressing on for several days, making it perfect for meal prep.

Here’s how to make Asian Rice Noodle Salad with Peanut Dressing…

The peanut dressing is simply combining these ingredients, and whisking until they come together.

It usually takes 1 or 2 minutes.

In my grocery store the rice noodles are in the asian section and labeled as “rice sticks”.

They also may be labeled as “asian vermicelli” or “cellophane noodles”.

You could also use the thicker rice noodles as well.

To prepare these, simply cover with very hot water in a bowl and let them sit for about 10 minutes.

While the noodles soak, get to slicing the veggies.

You could also use a box grater for the carrot and cucumber to cut down on time.

Then, assemble everything into a large bowl…noodles, carrots, red pepper, cucumber, bean sprouts, edamame, and cilantro.

Pour 1 cup of the peanut dressing over top and toss to coat evenly.

Side note: I worked really hard at this “action shot”, and my son who was watching me try to find the perfect angle

He walked away shaking his head and was like “mom, you’re so weird” 🙂

Hey, it looks good though, right?!

Once it’s evenly coated, place in the fridge for about 30 minutes.

When it’s nice and chilled top with peanuts, lime wedges on the side, and some extra peanut dressing to drizzle over top as well.

This dish is perfect for meal prepping, just place into containers with a lime wedge and a container of chopped peanuts.

Asian Rice Noodle Salad stays good in the fridge for several days.

Suggested dishes using similar ingredients as this rice noodle salad recipe include…

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