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Thai Peanut Rainbow Noodles

Nichole Dandrea-Russert, MS, RDN ·
Published November 25, 2020 ·
< 1 min read
Summary

Peanutty, raw, colorful veggie noodles bring this dish to life. What’s more, it can add vitality to your life when you enjoy its nutrient-dense, health-building ingredients!

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Yields2 ServingsPrep Time15 minsTotal Time15 mins

thai peanut rainbow noodles

Ingredients

Peanut Dressing
 ¼ cup organic peanut butter (smooth or chunky, unsweetened)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
 1 tbsp organic rice vinegar (unseasoned)
 1 tbsp lime juice (freshly squeezed)
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ½ tsp ginger (grated)
 ½ tsp garlic (grated)
 1 tsp chili sauce (optional, sambal oelek or sriracha)
Veggies
 1 cup red cabbage (spiralized)
 2 carrots (spiralized)
 1 red pepper (spiralized)
 ½ cup organic edamame (deshelled, frozen or fresh)
Toppings
 2 green onion (sliced, green and white portions)
 2 tbsp organic peanuts (optional, crushed)
 ¼ cup cilantro (optional, chopped
 2 lime wedges (or more, for serving)
 red pepper flakes (optional, to taste)

Directions

1

Make your dressing: In a small bowl, add the peanut dressing ingredients. Mix well, until all of the peanut butter is dissolved.

2

Assemble your noodle bowl: Split the cabbage, carrots, red pepper, and edamame between two bowls.

3

Add 4–6 tablespoons of dressing to each bowl (or more if you’d like).

4

Top with green onion, peanuts, and cilantro, if desired.

5

Serve with lime wedges and sprinkle red pepper flakes on top, if desired.

Chef's Notes

Substitutions
Use zucchini, beets, or red onion in place of the other spiralized vegetables.

Instead of peanut butter use almond butter.

Include your favorite legume in place of edamame.

Sugar-free
Instead of maple syrup use date paste.

Storage
Store in an airtight container in the refrigerator for up to 3 days.

Ingredients

Peanut Dressing
 ¼ cup organic peanut butter (smooth or chunky, unsweetened)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
 1 tbsp organic rice vinegar (unseasoned)
 1 tbsp lime juice (freshly squeezed)
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ½ tsp ginger (grated)
 ½ tsp garlic (grated)
 1 tsp chili sauce (optional, sambal oelek or sriracha)
Veggies
 1 cup red cabbage (spiralized)
 2 carrots (spiralized)
 1 red pepper (spiralized)
 ½ cup organic edamame (deshelled, frozen or fresh)
Toppings
 2 green onion (sliced, green and white portions)
 2 tbsp organic peanuts (optional, crushed)
 ¼ cup cilantro (optional, chopped
 2 lime wedges (or more, for serving)
 red pepper flakes (optional, to taste)

Directions

1

Make your dressing: In a small bowl, add the peanut dressing ingredients. Mix well, until all of the peanut butter is dissolved.

2

Assemble your noodle bowl: Split the cabbage, carrots, red pepper, and edamame between two bowls.

3

Add 4–6 tablespoons of dressing to each bowl (or more if you’d like).

4

Top with green onion, peanuts, and cilantro, if desired.

5

Serve with lime wedges and sprinkle red pepper flakes on top, if desired.

Thai Peanut Rainbow Noodles
IngredientsDirections
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