This Thai Peanut Noodle Salad is a flavourful combination of noodles, brightly coloured veggies, peanuts, cilantro, green onions, and optional chicken. The peanut dressing that douses everything hits on all of the traditional Thai flavour points of sweet, salty, tangy, and spicy, making it truly addictive as well as healthy.
Bring a pot of water to a boil and cook the noodles until al dente or as long as indicated on the package. Then drain them and rinse until cooled.
Add the cooled cooked noodles to a large bowl together with shredded purple cabbage, shredded carrots, thinly sliced bell peppers, chopped cilantro, and sliced green onions.
Toss everything until combined.
To make the dressing add the PB2 Crunchy Peanut Butter Powder to a glass jar. To that add the hot water, soy sauce, lime juice, honey, garlic, sesame oil, and red curry paste (or Sriracha).
Whisk all dressing ingredients until evenly combined. Or close the jar and shake everything up.
Drizzle the dressing over the cold noodle salad not too long before serving (otherwise the noodles absorb a lot of it and the salad dries out). Toss everything up to combine.
Sprinkle with chopped peanuts and sesame seeds. Taste and adjust with soy sauce, salt & pepper, or lime juice as needed.
To turn this into a more filling main meal you can top each serving with grilled chicken slices or cut up rotisserie chicken meat.
*both of these condiments give the dressing a delicious Thai flavor profile.
Red curry paste is a great way to add the Thai aromatics of lemongrass, galangal and Kaffir lime (which can be difficult to find fresh outside of Asia).
Sriracha makes the dressing spicier with more garlic flavor.