Thai Peanut Noodle Salad

Thai Peanut Noodle Salad with Chickpea Pasta

Note: this post is part of the #BanzaPlusPlants recipe contest. It is not sponsored, and all opinions are my own.

One thing I’ve always found challenging is creating recipes that get better as leftovers – we make some of our food for the week ahead of time on Sundays, and preserving quality/flavor is important to me so that we’re satisfied all week. Cold noodle salads have been fitting the bill lately, so I knew when Banza announced the #BanzaPlusPlants contest, this is what I would be whipping up!

thai noodle salad with banza chickpea pasta

A huge part of how I use gentle nutrition in my life is by considering how to incorporate protein/fat/fiber to make meals more satisfying. The chickpea pasta, edamame, and peanut butter in this salad make it more satiating and keep me full for longer! Plus, they taste great… which is my main consideration with food. Here’s how it’s done:

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Thai Peanut Noodle Salad
  1. Cook pasta according to package directions. Drain, rinse with cool water, and set aside.
  2. Mix together rice vinegar, toasted sesame oil, soy sauce, peanut butter, garlic, ginger, and honey.
  3. Toss together pasta, bell pepper slices, edamame, and dressing.
  4. Optional: top with sriracha, lime wedges, and cilantro.
Recipe Notes

Note: for an extra smooth texture, use a blender to mix dressing ingredients (a whisk also works just fine!)

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