High Protein Thai Noodle Salad

Packed with vibrant flavors and nourishing ingredients, this High Protein Thai Noodle Salad is a refreshing and wholesome meal that's perfect for lunch or dinner. Featuring tender rice noodles, crispy golden tofu, protein-packed edamame, and a medley of fresh vegetables like carrots, red bell peppers, and cucumbers, this salad is as satisfying as it is colorful. A creamy homemade peanut dressing, infused with sesame oil, lime juice, and a hint of chili garlic sauce, ties everything together with a bold, zesty kick. Topped with crunchy crushed peanuts, sesame seeds, and fragrant cilantro, it's a delightful fusion of texture and taste. Ready in just 35 minutes, this high-protein vegan recipe is ideal for meal prep, quick family meals, or as a crowd-pleasing dish for gatherings. It's a healthy twist on a classic Thai favorite that will keep you coming back for more!

Nutriscore Rating: 85/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 250 grams Firm tofu
• 1 cup Edamame (shelled)
• 1 large Carrot
• 1 medium Red bell pepper
• 1 small Cucumber
• 0.5 cup Cilantro
• 2 stalks Green onion
• 3 tablespoons Peanut butter
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 tablespoon Maple syrup
• 2 teaspoons Sesame oil
• 1 teaspoon Chili garlic sauce
• 2 tablespoons Water
• 0.25 cup Peanuts (crushed)
• 1 tablespoon Sesame seeds

Directions

Step 1

Cook the rice noodles according to the package instructions. Once cooked, rinse under cold water to prevent sticking and set aside.

Step 2

Press the firm tofu to remove excess moisture, then cut it into small cubes.

Step 3

In a non-stick skillet, heat 1 teaspoon of sesame oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides. Set aside.

Step 4

Blanch the edamame in boiling water for 2-3 minutes, then drain and rinse with cold water.

Step 5

Julienne the carrot, thinly slice the red bell pepper, and cut the cucumber into thin half-moons.

Step 6

Chop the cilantro and green onions finely for garnish.

Step 7

In a small bowl, prepare the peanut dressing by whisking together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, chili garlic sauce, and water until smooth and creamy. Taste and adjust seasoning if needed.

Step 8

In a large mixing bowl, combine the cooked rice noodles, tofu, edamame, carrot, bell pepper, and cucumber.

Step 9

Pour the peanut dressing over the salad and toss until everything is evenly coated.

Step 10

Transfer the salad to serving bowls. Top with crushed peanuts, sesame seeds, chopped cilantro, and green onions for garnish.

Step 11

Serve immediately or refrigerate for up to 1 day for the flavors to meld.

Nutrition Facts

Serving size	(1244.0g)

Amount per serving	% Daily Value*
Calories	1636.3

Total Fat 99.6g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 19.9g
Cholesterol 0mg	0%
Sodium 1861.4mg	0%
Total Carbohydrate 131.4g	0%
Dietary Fiber 28.6g	0%
Total Sugars 38.1g
Protein 82.2g	0%

Vitamin D 0IU	0%
Calcium 670.7mg	0%
Iron 13.6mg	0%
Potassium 2680.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 18.8%

Carbs: 30.0%