Ingredients

4 oz vermicelli rice noodles, dry

3 cups romaine lettuce, chopped

1 cup carrots, shredded (1–2 large carrots)

2 cups purple cabbage, shredded (or green cabbage)

1 cup cucumbers, diced (~½ an English cucumber)

3 stalks green onion, finely chopped

¼ cup fresh mint, finely chopped

½ cup fresh cilantro, finely chopped

¼ cup Thai basil, finely chopped

2 cups edamame, cooked

½ cup peanuts, chopped

¼ cup natural peanut butter

1 lime, juiced (about 2 Tbsp of juice)

1 clove garlic, finely minced

1 Tbsp ginger root, finely grated (or 1 tsp ground ginger)

2 Tbsp low sodium soy sauce (or coconut aminos)

2 Tbsp rice vinegar

2 tsp toasted sesame oil

1 Tbsp honey (or maple syrup)

½ tsp crushed red pepper flakes

2–4 Tbsp water, as needed to thin it out

Instructions

Step 1: Cook the vermicelli rice noodles according to the package instructions. Drain and rinse them under cold water immediately after cooking to stop the cooking process and cool the noodles.

Step 2: While the noodles cool, prepare the peanut dressing by whisking together peanut butter, lime juice, garlic, ginger, soy sauce, rice vinegar, toasted sesame oil, honey, crushed red pepper flakes, and 2–4 tablespoons of water until smooth. You can also blend these ingredients for a creamier texture.

Step 3: In a large bowl, combine the cooled noodles with chopped romaine lettuce, shredded carrots, shredded cabbage, diced cucumbers, chopped green onions, fresh mint, cilantro, Thai basil, cooked edamame, and chopped peanuts.

Step 4: Drizzle the peanut dressing over the bowl and toss everything gently to ensure all ingredients are well coated.

Step 5: If you prefer a saucier dish, feel free to double the amount of peanut dressing before tossing and serving.

Tips & Variations

For a gluten-free version, use tamari or coconut aminos instead of soy sauce.

Add cooked shrimp, grilled chicken, or tofu for extra protein.

Substitute the edamame with chickpeas or black beans for different textures.

If you like it spicy, increase the crushed red pepper flakes or add a drizzle of sriracha.

Use fresh lime zest in the dressing for an extra citrusy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid sogginess. When ready to eat, toss the bowl with the dressing again and enjoy cold or at room temperature. The noodles tend to absorb liquid over time, so you may want to add a splash of water or lime juice when reheating or serving.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan if you use maple syrup instead of honey in the dressing.

What can I use if I don’t have rice noodles?

You can substitute rice noodles with thin wheat noodles, soba noodles, or even cooked quinoa for a different twist.