Lunch · Thai

Thai peanut noodle salad

Name: Thai peanut noodle salad
Total time: 20 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 200g rice or wheat noodles; 1 carrot, 1 capsicum, 1/2 cabbage - all shredded; Spring onion, coriander, crushed peanuts; 3 tbsp peanut butter; 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp maple or jaggery syrup; 1 garlic clove, ginger, chilli flakes, warm water to loosen

Cold noodles, raw vegetables and a peanut-lime dressing - excellent lunchbox food that doesn't need reheating.

20 min Serves 3Contains: nuts, soy, gluten

Method

1
Cook and rinse the noodles under cold water so they stay springy.
2
Whisk peanut butter, soy, lime, sweetener, garlic, ginger and chilli with warm water till pourable.
3
Toss noodles with the shredded vegetables and the dressing.
4
Top with spring onion, coriander and crushed peanuts. Add tofu for extra protein.

Related recipes

Rajma chawal

Sunday lunch, weeknight comfort, meal-prep hero - the one-pot North Indian dinner that never fails.

Chana masala

Punjabi-style chickpeas in a dark, tangy onion-tomato gravy. Better the next day.

Dal tadka

The default weeknight dal - toor and moong simmered soft, finished with a smoky garlic-chilli tadka.