Crunchy Thai Peanut Noodle Salad

Crunchy, creamy, a little spicy… and secretly doing a lot for your gut

This Thai-inspired bowl is loaded with colour, texture, and over 17g of fibre, 4g of resistant starch and 19.3g of protein per serve!

The secret? adding ur gut® into the dressing → with no taste, ur gut is working behind the scenes to support digestion, satiety & long-term gut health.

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Our Crunchy Thai Noodle salad is perfect for meal-prepping. If you're looking for high-fibre and high protein meal-prep to skip the microwave queue at work. This recipe is very vesatile, add your prefered raw veg, or even add grilled chicken breast for the ultimate protein boost.

Watch How to Make It

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Ingredient List

Edamame

1.5 cups of frozen shelled edamame
2 Tablespoons of Olive Oil
Pinch of Garlic Powder
Pinch of Salt

Peanut Sauce

1/2 cup of peanut butter
2 tbsp of soy sauce
2 tbsp of rice wine vinegar
Juice of 1 lime
1.5 inch piece of ginger grated or minced
2 cloves of garlic finely minced
40 grams of ur gut® ( approx 8 teaspoons)

For the Salad

1 large red capsicum diced
1/2 of a red cabbage finely chopped
3 spring onions thinly sliced
1 cup chopped coriander
125g of rice vermicelli noodles (about 2 bricks) or soba noodles

Garnishes

Extra Corriander
Chopped red chilli
Pumpkin seeds or sunflower seeds
Extra fresh lime juice

Instructions

Assemble the salad by dicing the capsicum, cabbage, green beans, corriander and spring onions. Mince your garlic and ginger for the sauce
Combine the soy sauce, rice wine vinegar, lime juice, siracha, peanut butter, diced garlic and ginger. Whisk together, add the ur gut® in last, whisking well and removing any clumps. If needed, add 2 tbsp of water to the dressing. Mix thoroughly.
if using frozen edamame, thaw under hot water and pat dry with a paper towel. Add olive oil to a hot skillet and transfer the edamame. Sprinkle with garlic powder and salt. Fry until golden. Add to the salad once finished.
Meanwhile, cook the vermicelli according to the packet instructions. Tip: rinse with cold water after cooking, as this will prevent sticking.
Assemble your salad with the vegetables, sauce, edamame, and rice noodles. Garnish with extra coriander, fresh chilli or pumpkin seeds!

Please note: that ur gut® should be added into the sauce at the time of eating, we would suggest eating ur gut® at the time of adding it into your food. Because it contains psylium husk, it can change the texture of food if it is added in advance. If you are using this for meal prep, split the sauce into seperate containers and put in 10 grams of ur gut in when you are at work or on the go!