First Step: Cook Noodles Boil the rice noodles or chosen type according to package instructions until al dente, usually 5-7 minutes. Drain well, then rinse thoroughly under cold running water to stop the cooking process and prevent sticking. Set aside to drain fully.

Second Step: Prepare Vegetables and Herbs While the noodles are cooking, shred or thinly slice the red cabbage, carrots, and radishes. Finely slice the red bell pepper and scallions. Chop cilantro (or basil and mint as alternatives) and finely dice the jalapeño to desired heat level. Combine all vegetables and herbs in a large mixing bowl.

Third Step: Make Peanut Sauce In a blender or food processor, combine ginger slices, garlic cloves, peanut or almond butter, fresh orange juice, lime juice, tamari or gluten-free aminos, maple syrup or honey, toasted sesame oil, black pepper or chili sauce, and salt. Blend until smooth and creamy. Adjust consistency with a splash of water if too thick.

Fourth Step: Toss Salad Add the cold, cooked noodles to the bowl of vegetables and toss together. Pour enough peanut sauce over the noodle and vegetable mix to coat evenly, usually about 3/4 to 1 cup depending on preference. Toss thoroughly so the flavors meld.

Fifth Step: Garnish and Finish Sprinkle the salad with roasted crushed peanuts or sesame seeds for crunch. Optionally, garnish with lime wedges and fresh herbs for added brightness. Adjust seasoning with extra lime juice, salt, or chili flakes if desired.

Final Step: Serving and Storage Serve the thai cold noodle salad chilled or at room temperature. It holds well refrigerated for up to 4-5 days, making it great for meal prep or potlucks. For added protein, mix in shredded chicken, tofu, tempeh, shrimp, or cashews just before serving.