This Thai noodle salad is so delicious and refreshing you’ll want to have it on regular repeat!

What’s more, because it’s a Thai noodle salad it’s packed with oodles of fibre-rich goodness that’s super fresh. The Thai people do it so well. In addition, the tofu/salmon/chicken along with the nuts serve up protein which is so important for midlife women.

So without further ado…

Thai Noodle Salad with Peanut Dressing

Serves 4

(Only you? Halve the ingredients to make two meals)

For the salad:

Approximately a fist size of tofu/chicken/salmon per person
225g Pad Thai rice noodles, dry
1 iceberg or cos lettuce, sliced
¼ head red cabbage, shredded
1 red capsicum, sliced
1 carrot, grated
4 spring onions, sliced
1 cucumber, cubed
4 tbsp coriander, chopped
4 tbsp roasted peanuts (or slivered almonds), chopped
1 mango, sliced (optional)

For the dressing:

4 tbsp creamy peanut butter (we love Fix & Fogg’s)
1 ½ tbsp lime juice – No limes? No worries, sub lemon
1 ½ tbsp water
2 tsp rice wine vinegar
2 tsp tamari
1 tsp sesame oil
¼ tsp fish sauce (optional)
½ tsp sriracha/chili sauce (optional)
½ tsp root ginger, grated
1 clove garlic, minced
1 ½ tbsp brown rice syrup (if needed)

What you need to do:

Cook the noodles according to the instructions on the packaging.
Drain and set aside to cool a little.
Make the dressing by placing all the dressing ingredients together in a small bowl and whisking until smooth.
To serve, mix the noodles with the protein, vegetables, mango, coriander, nuts and dressing.

And there you have it. Thai Noodle Salad. Enjoy!