In season当季Thai泰式
Thai Peanut Noodle Salad泰式花生酱凉拌面
A 4-serving recipe with a 30-minute beginner workflow, exact seasoning and visible checkpoints.米粉配花生酱、酱油、青柠和蜂蜜拌匀，酱汁浓香，带一点清爽酸味。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Measure 8 oz / 225 g rice noodles. Dressing: ¼ cup creamy peanut butter (peanut allergen), 3 tbsp soy sauce, juice of 1 lime, 1 tbsp honey, 1 tsp grated ginger and 3 tbsp warm water. Finely shred 2 cups cabbage; cut 1 carrot and 1 cucumber into thin 5-cm matchsticks. Chop ¼ cup cilantro and ¼ cup roasted peanuts. Cut the second lime into wedges.量8盎司（225克）米粉。酱：¼杯顺滑花生酱（花生过敏原）、3大匙酱油、1个青柠汁、1大匙蜂蜜、1小匙姜蓉、3大匙温水。2杯卷心菜切细丝；1根胡萝卜、1根黄瓜切5厘米细丝。切¼杯香菜和¼杯熟花生碎。第二个青柠切角。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Rice noodles米粉/河粉8 oz盎司
- Peanuts花生0.25 cup杯
- Soy sauce酱油3 tbsp大勺
- Lime青柠2
- Honey蜂蜜1 tbsp大勺
- Ginger生姜1 tsp小勺
- Cabbage卷心菜2 cups杯
- Carrot胡萝卜1
- Cucumber黄瓜1
- Cilantro香菜0.25 cup杯
- Creamy peanut butter顺滑花生酱0.25 cup杯
Method做法
Fill a large pot with 3 quarts of water and bring it to a rolling boil.
大锅里倒3升水，烧到大滚。
Common mistake & quick fix容易错在哪，怎么补救
Leave at least 5 cm of empty space above the water so it cannot boil over.水面上方至少留5厘米，防溢锅。
Cook the noodles according to the package directions, then drain, rinse under cold water, and drain well again.
按包装上的说明把米粉煮熟，沥出来，用冷水冲一下，再沥干。
The noodles are tender, cool, and not sticking together.米粉软了、凉了，也不粘在一起。
Common mistake & quick fix容易错在哪，怎么补救
Sticking? Rinse again and toss with 1 tsp oil.粘了再冲水拌1小匙油。
Whisk the dressing together in a large bowl.
大碗里把酱汁搅匀。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Add the noodles and vegetables and toss everything together with tongs.
把米粉和蔬菜加进去，用夹子拌匀。
Everything is evenly coated with a thin layer of dressing, not sitting in a puddle.材料均匀薄薄裹汁，不泡在水里。
Common mistake & quick fix容易错在哪，怎么补救
If liquid pools, lift the salad out with a slotted spoon; next time dry produce thoroughly.出水就用漏勺盛出，下次蔬菜充分沥干。
Cover and refrigerate.
盖好放冰箱冷藏。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Top with cilantro, peanuts, and lime wedges, then serve.
撒上香菜、花生碎，配上青柠角，上桌。
Common mistake & quick fix容易错在哪，怎么补救
Noodles drink up the dressing; stir in 1 tbsp warm water if dry.面会吸酱，太干就拌1大匙温水。
Know your ingredients认识食材
Ingredients explained食材讲解
Rice noodles米粉/河粉Gluten-free noodles: flat for pad thai/pho, thin vermicelli for bún. Soak in warm (not boiling) water so they don't go mushy.无麸质米粉：宽粉做泰式炒河粉和河粉，细米线做米粉碗。用温水（非开水）泡，免得软烂。
Peanuts花生Protein and healthy fat; roast for depth. Watch for allergies at the table.蛋白和健康脂肪；烘过更香。注意同桌有没有过敏。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Lime青柠Sharper than lemon; essential in Mexican and Thai flavors. Roll before juicing.比柠檬更尖锐，墨西哥和泰式必备。挤汁前先在台面滚一滚。
- Honey蜂蜜
Sweeter than sugar, so use less; raw honey crystallizes—warm gently.比糖甜，用量减少；生蜂蜜会结晶，隔水温热即可。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Cabbage卷心菜Cheap, crunchy, vitamin C and K. Heavy, tight heads keep for weeks.便宜爽脆，含维C和维K。选沉、紧实的，能放好几周。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Large pot, colander, large bowl, whisk, tongs大锅、漏盆、大碗、打蛋器、夹子
Make it a balanced meal营养搭配建议
Thai balance: pair a rich coconut curry with a sour-crisp salad or tom yum; jasmine rice ~1 cup per person; fresh herbs and lime cut the richness.泰式平衡：浓郁椰浆咖喱配一道酸脆沙拉或冬阴功；茉莉米饭每人约1杯；香草和青柠解腻。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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