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Thai-inspired - Lunch
Peanut Lime Noodle Salad
Cold noodles tossed with peanut-lime dressing, crunchy vegetables, herbs, and optional tofu.
EasyVegetarianDairy-free
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Thai-inspired - Lunch
Cold noodles tossed with peanut-lime dressing, crunchy vegetables, herbs, and optional tofu.
2
18 min
8 min
26 min
650 kcal
Peanuts, Soy, Wheat / gluten
Cook noodles according to package directions. Rinse under cold water until cool and drain well.
Whisk peanut butter, soy sauce, lime juice, maple syrup, and 2 to 4 tablespoons warm water until smooth and pourable.
If using tofu, pat it dry and sear in a nonstick pan for 3 to 4 minutes per side until golden.
Toss noodles with carrot, bell pepper, cilantro, tofu, and peanut dressing.
Taste and add more lime juice or soy sauce if needed. Serve cold or room temperature.
Refrigerate for up to 3 days. Keep extra dressing separate if meal prepping.
Serve cold. If noodles firm up, loosen with a splash of warm water and lime juice.
Follow standard food-safety guidance for storage, cooking temperatures, and leftovers.