Peanut Noodle and Sprout Salad

  • Author: Erin Alderson
  • Yield: 1-2 1x



  • Salad:
  • 23 handfuls lettuce
  • 1 handful bean sprouts
  • 23 tablespoons roasted peanuts
  • 1 carrot
  • 23 ounces brown rice noodles
  • Dressing
  • 1 tablespoon peanut butter
  • 2 teaspoons honey
  • 1/2” piece ginger
  • 1 clove garlic
  • Pinch crushed red peppers
  • 12 tablespoons tamari (soy sauce)
  • Juice from one lime
  • 23 tablespoons cilantro


  1. Bring a pot of water to a boil, add rice noodles and boil for 4-5 minutes until tender. Drain and rinse under cold water.
  2. In a food processor, pulse garlic and ginger into fine bits. Add in peanut butter, honey, tamari, lime juice, and cilantro. Pulse a few more times, add red pepper flakes if using, pulse again and taste. If mixture is too thick, add a little water.
  3. Toss lettuce and noodles with peanut dressing. Top with bean sprouts and roasted peanuts. Carefully peel carrots and use as the finishing touch!