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Grain-Free Thai Peanut Pasta Salad — homemade Grain-Free Thai Peanut Pasta Salad recipe

Grain-Free Thai Peanut Pasta Salad

A refreshing, grain-free noodle salad tossed in a savory, creamy peanut dressing and loaded with crunchy vegetables.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 8 oz kelp noodles or zucchini noodles
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup frozen edamame, thawed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup roasted peanuts, crushed for garnish
Dressing
  • 1/4 cup natural peanut butter
  • 2 tbsp tamari or coconut aminos
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp crushed red pepper flakes optional
  • 2-3 tbsp water to thin

Equipment

  • Large Mixing Bowl
  • Small whisking bowl
  • Spiralizer

Method
 

Instructions
  1. Prepare noodles according to package directions; if using kelp noodles, rinse and soak in warm water for 10 minutes, or spiralize zucchini noodles. Drain well and pat dry.
  2. Combine noodles, cabbage, carrot, bell pepper, edamame, and cilantro in a large bowl.
  3. Whisk together peanut butter, tamari, lime juice, maple syrup, sesame oil, garlic, and red pepper flakes in a small bowl, adding water one tablespoon at a time until smooth.
  4. Pour the dressing over the salad and toss well to coat. Garnish with crushed peanuts and serve cold or at room temperature.

Notes

If using kelp noodles, ensure they are thoroughly rinsed and soaked to achieve the best texture.