Quick and easy Thai peanut noodle salad recipe! A no-cook, vegan rice noodle salad loaded with crunchy veggies and tossed in an amazing peanut sauce dressing.
Place the noodles in a large heat safe bowl and pour boiling water over them until they are covered. Let them soak in the boiling water for 15 minutes or until al dente. When softened to your liking, strain and rinse the noodles in cold water. Set in the refrigerator until you are ready to add the noodles to the salad.
Meanwhile, make your dressing. Combine the peanut butter, soy sauce, maple syrup, sesame oil, garlic, ginger, lime juice, and water in a bowl or jar and whisk until combined. Set aside.
Meanwhile, prep your salad ingredients and place them in a large mixing bowl.
Add the noodles to the salad and pour the dressing over. Toss everything together to combine. Add a dash of each salt and pepper, combine, and add more to your taste if needed. Chill in the fridge until cold if desired.
Serve with lime slices, additional peanuts, and Sriracha or hot sauce.