Olive Magazine
Thai Peanut Noodle Salad Recipe with Watermelon and Herbs

Thai-style peanut noodle salad with herbs and watermelon

Published: September 19, 2019 at 4:02 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Ready in 20 minutes, this vibrant vegan salad is packed with juicy watermelon and crunchy peanuts

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal660
fat29.1g
saturates6g
carbs76.9g
sugars20.7g
fibre6.6g
protein19.4g
salt2.5g
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Try this vibrant vegan salad, then check out our Burmese coconut noodles, Singapore noodles and kimchi noodles.

Ingredients

  • 125g dried flat rice noodles
  • 10 cherry tomatoes
  • ½ cucumber, halved lengthways, deseeded then sliced
  • 2 spring onions, thinly sliced
  • 4 tbsp roasted peanuts, roughly chopped
  • 150g flesh watermelon, sliced
  • a handful of leaves mint, large ones torn
  • a handful coriander, leaves and stalks roughly chopped
  • a small handful of leaves Thai basil, (optional)

DRESSING

  • 3 tbsp crunchy peanut butter
  • 4 tsp light soy sauce
  • 1 ½ tsp rice vinegar
  • 2 stem ginger balls, finely diced, plus 2 tsp of syrup from the jar
  • 1 tsp sriracha sauce
  • 1 lime, juiced

Method

  • STEP 1

    Put the dressing ingredients into a small jug and whisk with 2-3 tbsp of just-boiled water until a smooth, runny dressing forms.

  • STEP 2

    Bring a pan of water to the boil, then take off the heat and add the noodles. Check after 3-4 minutes – the noodles should be softened but still have a little bite. Drain well.

  • STEP 3

    Tip the noodles into a big mixing bowl. Use your hands to squash the tomatoes over the bowl, tearing them in half and then adding to the noodles. Add the cucumber, spring onions and most of the peanuts. Drizzle over the dressing with some seasoning and toss until the noodles are coated.

  • STEP 4

    Tip in the watermelon and gently toss a few more times. Tip onto a platter or into serving bowls. Scatter over the herbs and the remaining nuts.

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