Thai Peanut Noodle Salad: Easy Pasta & Cabbage Recipe
This Thai Peanut Noodle Pasta Salad with Shredded Cabbage is a delightful blend of chewy noodles and crunchy cabbage, all coated in a creamy peanut sauce. Perfect for potlucks or meal prep, it’s a refreshing dish that’s both satisfying and flavorful.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Boiling and Mixing
- Cuisine: Thai
Ingredients
- Linguine or spaghetti pasta
- Shredded green cabbage
- Lean ground beef or thinly sliced flank or sirloin steak
- Natural creamy peanut butter
- Low-sodium soy sauce
- Fresh lime juice
- Maple syrup or brown sugar or honey
- Fresh ginger
- Garlic
- Chili garlic sauce or Sriracha
- Toasted sesame oil
- Vegetable broth or water
- Julienned carrots
- Thinly sliced bell peppers (red or yellow)
- Fresh cilantro
- Sliced green onions
- Roasted peanuts
- Lime wedges
Instructions
- Cook the Pasta: Boil the chosen pasta according to the package directions until al dente. Drain and rinse under cold water to cool and prevent sticking.
- Prepare the Beef: Brown ground beef in a skillet over medium-high heat until fully cooked, then drain excess fat. Season with salt and pepper. If using steak, sear it quickly and slice into thin strips.
- Whisk the Peanut Sauce: In a medium bowl, combine peanut butter, soy sauce, lime juice, sweetener, minced ginger, minced garlic, chili garlic sauce, and toasted sesame oil. Gradually add vegetable broth or water until the sauce is smooth and pourable.
- Combine the Salad Components: In a large mixing bowl, add the cooled pasta, shredded cabbage, cooked beef, julienned carrots, and sliced bell peppers. Stir in chopped cilantro and sliced green onions.
- Dress and Toss: Pour the peanut sauce over the salad ingredients and toss gently to coat everything evenly.
- Chill for Flavor: Cover the bowl and refrigerate for at least 30 minutes, ideally 2-3 hours, to allow flavors to meld.
- Garnish and Serve: Toss the salad again before serving. Transfer to a serving bowl and garnish with crushed roasted peanuts and extra cilantro. Serve with lime wedges.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: This salad tastes even better the next day as the flavors meld. Feel free to customize the protein and add other crunchy vegetables for variety.