• Daphne @ Savvy Pantry

Cold Thai Peanut Noodle Salad

Serves 4


  • 1 tbsp vegetable oil

  • 1/2 tbsp Savvy Pantry Thai seasoning mix

  • 1 tbsp natural, unsweetened peanut butter

  • Juice of ½ lime

  • 1/4 cup shelled peanuts, crushed

  • 200 g rice noodles

  • Handful of snap peas

  • 1/2 red pepper, thinly sliced

  • 1/2 carrot, peeled and grated

  • 1 mango, peeled and cut in cubes

  • Fresh, chopped coriander and scallions for garnish


  1. Cook noodles according to directions. Drain and rinse with cold water. Set aside.

  2. Mix together the vegetables and peanuts in a large bowl.

  3. In a small bowl, make a thick sauce by mixing together the peanut butter, oil, spice mix and lime juice.

  4. In a bowl, mix half the sauce into the cut vegetables.

  5. With the other half of the sauce, add ½ tbsp water to make it more runny then mix it into the noodles.

  6. Mix the noodles and the vegetables together.

  7. Serve in bowls, garnished with coriander and scallions.

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