Spicy Thai Noodle Salad

### For the Spicy Thai Dressing:

* 3 tbsp **soy sauce** (or tamari)
* 2 tbsp **lime juice** (fresh)
* 1 tbsp **rice vinegar**
* 1 tbsp **honey** or **maple syrup**
* 1 tbsp **sesame oil**
* 1–2 tsp **sriracha** or Thai chili paste (adjust to heat preference)
* 1 clove **garlic**, minced
* 1 tsp **fresh ginger**, grated

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## 🍳 Instructions

### 1. Cook the Noodles

Prepare the rice noodles according to package instructions.
Drain and rinse with **cold water** to stop cooking. Set aside.

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### 2. Prepare the Dressing

In a small bowl, whisk together:

* Soy sauce
* Lime juice
* Vinegar
* Honey
* Sesame oil
* Sriracha
* Garlic & ginger

Taste and **adjust heat/sweetness** to your liking.

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### 3. Combine the Salad

In a large mixing bowl:

* Add cooled noodles, veggies, and herbs.
* Pour dressing over everything.
* Toss until evenly coated.

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### 4. Garnish and Serve

Top with chopped peanuts, extra cilantro, or a squeeze of lime.
Serve immediately or chill for 20 minutes to enhance flavor.

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## 🔄 Variations & Tips

* **Protein Boost:** Add grilled tofu, shredded chicken, or shrimp.
* **Make It Nut-Free:** Swap peanuts for toasted sesame seeds or sunflower seeds.
* **Meal Prep:** Store in an airtight container for up to 3 days (add peanuts just before serving).

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## ✅ Why It Works

The **Spicy Thai Noodle Salad** hits all the right notes: salty, sweet, sour, spicy, and crunchy. It’s a beautiful blend of Thai flavors made easy, using pantry staples and fresh produce.

> Whether you’re feeding a crowd or prepping lunches for the week, this salad will keep everyone coming back for seconds. 🔥🥗

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**Want a printable recipe card or a gluten-free version? Just ask — I’ve got options to suit every table. 🇹🇭🍜**