Quick Coconut Peanut Noodle Salad

Cold peanut noodle salad served in a large white bowl against a grey background with wooden chopsticks and chilli covered lime in the background

5 from 2 votes

Quick Coconut Peanut Noodle Salad

This quick coconut peanut noodle salad is perfect for a super hot night. It takes 15 minutes to prepare and is super fresh and jammed packed with all the good stuff. It has become my go to weeknight recipe for when we get back from the pool late with super hungry kiddos

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: Asian

Keyword: cold peanut noodle salad, peanut butter noodles

Servings: serves

Calories: 481kcal

Author: Whole Food Bellies

Ingredients

200 g rice noodles
1 cup coconut cream
3 tablespoon peanut butter more if you want it more peanut buttery
1 tablespoon fish sauce
1 tablespoon coconut sugar
1 tablespoon lime juice
3 spring onions white and light green part only, chopped
½ orange bell pepper sliced thinly
½ red bell pepper sliced thinly
3 radishes sliced thinly
Half head of romaine lettuce sliced thinly
1 ripe tomato chopped
Avocado cilantro (corriander) , roasted peanuts, lime wedges and beansprouts to serve

Instructions

Cook rice noodles as per instructions on packaging. Once cooked, rinse under cold water to remove all the starchy residue and set aside
Mix coconut cream, peanut butter, fish sauce, coconut sugar and lime juice together in a bowl and set aside. This will be your dressing
Slice the spring onions, bell peppers, radishes, and lettuce thinly. Chop the tomatoes. Mix all the sliced veggies together in a large bowl. Add the noodles and toss well to combine
Serve up a helping of the noodle and veg mix into a serving bowl. Top with sliced avocado, cilantro, peanuts, lime wedges, bean sprouts (if using) and a generous amount of the peanut sauce. Mix it all together and enjoy!

Notes

To make rice noodles in peanut sauce vegetarian or vegan, simply replace the fish sauce in the recipe with vegan fysh sauce, which can be found in most supermarkets.

Feel free to add some:

Cooked tofu: I usually cook mine in thin strips in the air fryer and add it just before serving.
Cooked chicken: cooked strips of chicken breast or thigh, or if you want to keep it really easy you can just grab a rotisserie chicken and add some chopped chicken to the salad before serving.
Cooked fish: this salad is quite light and fresh, and definitely lends itself well to some nice white fish, like barramundi. You can either add it in strips to the salad itself, or serve the salad alongside the cooked fish.

Nutrition