Recipe for Appetizing Thai peanut noodle salad

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How to Make Thai Peanut Noodle Salad. And although these cold peanut noodles can hang out for days in the fridge, the fats in the peanut butter are softest at room temperature. Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts.

Prepare thin spaghetti noodle.
Prepare soy sauce.
You need to prepare lime juice.
Use smooth peanut butter.
Use sugar.
Provide crushed red pepper.
You need vegetable broth.
You need to prepare canola oil.
Use red pepper cut into strips.
Prepare shredded carrot.
Provide grilled chicken breast, cut into strips.

Short Tips:

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Cook the pasta according to packaged directions, rinse under cold water and drain..
In a medium bowl, wise the soy sauce, lime juice, peanut butter, sugar, crushed red pepper, vegetable broth, and canola oil together until smooth.
Toss the pasta and sauce together until evenly coated.
Add the green onions, red bell pepper, carrot, and grilled chicken. Mix and serve..

This Cold Peanut Noodle Salad is the perfect meal prep for summer! No need to reheat, it's light but filling, and the flavors are oh so fresh. It's topped off with a homemade tangy, sweet, and creamy Peanut Lime Dressing to make everything finger-licking good. So have a salad for lunch this week. Thai-style peanut noodle salad with herbs and watermelon.

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