Easy Pad Thai Noodle Salad
A bright, crunchy noodle salad perfect for warm weather meals and potlucks. Packed with veggies and all the colors of the rainbow, there are almost FOUR times the amount of vegetables as there are noodles in this dish!
Equipment
- Large bowl
Ingredients
- 1 (8-ounce) package INSTANT rice noodles
- 1 large red bell pepper julienned
- 3 cups purple cabbage shredded
- 3 cups carrots shredded
- 12 ounce bag of broccoli florets
- Thai Peanut Sauce see separate recipe
- scallions chopped
- sesame seeds
- peanuts chopped, optional
Instructions
- Prepare noodles according to package directions (simply soak them in boiling water for 3 minutes).
- Drain and rinse with cold water.
- Combine noodles with vegetables in a large bowl.
- Toss with sauce (see separate recipe) and chill well before serving.
- Sprinkle with chopped scallions, sesame seeds and chopped peanuts, if desired.
Notes
Chef’s Tip: The vegetables can be raw, blanched, or steamed according to your preference, but I prefer them blanched or steamed. Asparagus is also great in place of broccoli. To make this dish 100% raw, substitute Zoodles (spiralized zucchini) or Coodles (spiralized peeled cucumbers) for the rice pasta and raw almond butter for the peanut butter.