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Easy Vietnamese Noodle Salad with peanut sauce, fresh vegetables, and rice noodles

Easy Vietnamese Noodle Salad — Peanut Rice Noodle

A bright and filling noodle salad that's perfect for hot days, featuring soft rice noodles, crunchy vegetables, and a creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai, Vietnamese
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodle Ingredients
  • 8 ounces Rice vermicelli noodles Thin rice noodles
Vegetable Ingredients
  • 1 medium Cucumber, thin sliced or matchsticks
  • 1 cup Carrots, shredded
  • 1 cup Red cabbage or lettuce, chopped For crunch
  • 4 stalks Green onions, chopped
  • 1/2 cup Fresh cilantro and/or mint Use whatever you like
  • 1/4 cup Chopped peanuts For topping
  • 2 wedges Lime For squeezing
Protein Options
  • 1 cup Cooked shrimp, shredded rotisserie chicken, or pan seared tofu Flexible protein options
Peanut Sauce Ingredients
  • 1/2 cup Creamy peanut butter
  • 3 tablespoons Soy sauce or tamari
  • 2 tablespoons Lime juice or rice vinegar
  • 1 tablespoon Honey or brown sugar
  • 2 cloves Garlic, minced Fresh or jarred
  • 3-4 tablespoons Warm water To thin the sauce
  • 1 Chili garlic sauce or sriracha Optional for heat

Method
 

Prepare the Noodles
  1. Cook the rice noodles according to the package instructions, usually a quick soak or a short boil.
  2. Drain and rinse with cold water immediately to stop cooking and keep the noodles bouncy.
Make the Peanut Sauce
  1. In a bowl, whisk together the peanut butter, soy sauce, lime juice, sweetener, garlic, and warm water until smooth.
Assemble the Salad
  1. Chop your vegetables and herbs.
  2. Toss the noodles with a little of the peanut sauce first, then add vegetables and any protein options.
  3. Top with chopped peanuts, extra herbs, and a squeeze of lime juice.

Notes

For meal prep, store the sauce and herbs separately until ready to eat to ensure freshness.