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Thai Peanut Cucumber Noodles Recipe

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★★★★★

4.5 from 72 reviews

This refreshing Thai Peanut Cucumber Noodles recipe combines crisp spiralized cucumbers and carrot ribbons with a rich, flavorful peanut sauce. Enhanced with garlic, ginger, and a medley of Asian condiments, this dish is garnished with crunchy peanuts, crispy onions, and toasted sesame seeds offering delightful texture. Perfect as a light meal or side dish, it delivers vibrant flavors and satisfying creaminess without any cooking.

Ingredients

Scale

Vegetables

  • 2 large cucumbers, peeled
  • 1 medium carrot

Peanut Sauce

  • 1/2 cup peanut butter
  • 3 cloves garlic, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger, grated
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon mirin
  • Garlic chili oil, for mixing and serving (quantity to taste)

Garnishes

  • 1/4 cup roasted peanuts, roughly chopped
  • 1/4 cup crispy onions (optional)
  • 1 teaspoon toasted sesame seeds
  • Fish sauce, for serving (quantity to taste)
  • Toasted sesame oil, for serving (quantity to taste)

Instructions

  1. Prepare the noodles: Using a spiralizer, spiralize the peeled cucumbers into long noodles. Then, use a vegetable peeler to shave the carrot into long ribbons. Set aside separately for garnishing.
  2. Make the peanut sauce: In a medium bowl, whisk together peanut butter, grated garlic, soy sauce, grated ginger, rice wine vinegar, mirin, and a splash of garlic chili oil. If the sauce is too thick, whisk in water one tablespoon at a time until you reach a smooth, pourable consistency.
  3. Toss noodles with sauce: Add the cucumber noodles to the bowl with peanut sauce and gently toss until well coated and evenly covered in the creamy sauce.
  4. Garnish and serve: Plate the dressed cucumber noodles and garnish with the carrot ribbons, roughly chopped roasted peanuts, crispy onions if using, and sprinkle toasted sesame seeds on top. Drizzle additional fish sauce, toasted sesame oil, and garlic chili oil to taste before serving.

Notes

  • Use a spiralizer for crisp cucumber noodles, or a julienne peeler if unavailable.
  • Adjust the thickness of the peanut sauce with water to suit your preference.
  • Crispy onions are optional but add a nice texture contrast.
  • This dish is best served fresh but can be refrigerated for up to 1 day.
  • For a vegan version, omit fish sauce and use tamari or additional soy sauce instead.

Keywords: Thai cucumber noodles, peanut sauce, spiralized cucumber salad, no-cook Asian salad, healthy Thai recipes, peanut butter dressing

Find it online: https://thefoodrecipe.com/thai-peanut-cucumber-noodles-recipe/