Thai Peanut Noodle Salad

vibrant and refreshing salad featuring tender rice noodles, crisp vegetables and a creamy, tangy peanut sauce. Perfect for lunches, potlucks or a light dinner, this dish brings together bold Thai flavors in an effortless preparation.

Why You’ll Love This Recipe

• Quick and effortless: Ready in just 30 minutes from start to finish.

• Make-ahead friendly: Keeps well for several days when stored properly.

• Customizable: Easily adapt with your choice of proteins, vegetables or nut butters.

• Vibrant and nutritious: Packed with fresh produce, protein-rich peanut sauce and aromatic herbs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Rice noodles (vermicelli, udon or soba)

• Creamy peanut butter

• Low-sodium soy sauce or tamari

• Rice vinegar

• Fresh lime juice

• Grated fresh ginger

• Minced garlic

• Sesame oil

• Maple syrup or honey

• Crushed red pepper flakes

• Julienned carrots

• Thinly sliced bell pepper

• Shredded red cabbage

• Chopped scallions (green onions)

• Fresh cilantro leaves

• Chopped unsalted peanuts (for garnish)

directions

1. Prepare the noodles
   Cook or soak the rice noodles according to package instructions until just tender. Drain thoroughly and rinse under cold water to stop the cooking process.

2. Make the peanut sauce
   In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, grated ginger, minced garlic, sesame oil, maple syrup and red pepper flakes. Add warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency.

3. Combine the salad
   In a large mixing bowl, combine the cooled noodles with carrots, bell pepper, red cabbage, scallions and cilantro. Pour the peanut sauce over the top and toss gently until everything is evenly coated.

4. Garnish and serve
   Transfer to a serving platter or individual bowls. Sprinkle chopped peanuts over the salad and, if desired, an extra drizzle of sesame oil or a wedge of lime for brightness.

Servings and timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

Variations

• Add protein: Stir in grilled chicken, sautéed shrimp, baked tofu or edamame for extra substance.

• Change the nut butter: Substitute almond or cashew butter for a different flavor profile.

• Herb twist: Incorporate fresh mint, Thai basil or parsley alongside the cilantro.

• Vegetable swap: Use thinly sliced cucumber, snap peas, shredded zucchini or bean sprouts for seasonal variety.

• Spice adjustment: Increase or reduce red pepper flakes, or add a dash of Sriracha or chili garlic sauce.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, toss gently to redistribute the sauce and refresh the texture. This salad is best enjoyed cold or at room temperature; reheating is not recommended, as it may cause the noodles and vegetables to become soggy.

FAQs

1. Can I use a different type of noodle?

Yes. Udon, soba, rice vermicelli or even wheat spaghetti will work. Choose gluten-free noodles if needed.

2. Is this recipe gluten-free?

It can be. Use gluten-free rice noodles and substitute tamari for regular soy sauce.

3. Can I prepare the peanut sauce in advance?

Absolutely. The sauce can be made and refrigerated for up to one week. Stir in a little water or lime juice before using if it thickens.

4. How do I adjust the heat level?

Control the spiciness by varying the amount of crushed red pepper flakes or by adding Sriracha. Start with a small amount and taste as you go.

5. What proteins pair well with this salad?

Grilled chicken, shrimp, tofu, tempeh or edamame all complement the salad beautifully.

6. How can I prevent the noodles from sticking?

Rinse cooked noodles thoroughly under cold running water, then toss with a teaspoon of sesame oil to keep them separate.

7. Can I freeze leftovers?

Freezing is not recommended. The texture of the noodles and vegetables will degrade when thawed.

8. What can I substitute for peanut butter?

Almond butter or cashew butter both work well, though they will impart a slightly different flavor.

9. How do I make this salad nut-free?

Use sunflower seed butter or tahini in place of peanut butter and omit the chopped peanuts.

10. Can this salad be served warm?

Yes. Gently heat in a skillet over low heat just until warmed through, then serve immediately to avoid soggy vegetables.

Conclusion

This Thai Peanut Noodle Salad is the perfect balance of creamy, tangy and spicy flavors, combined with crisp, colorful vegetables for a satisfying meal. Its quick preparation and versatility make it ideal for weeknight dinners, meal prep or entertaining guests. Enjoy this dish on its own as a light main course or pair it with your favorite Asian-inspired sides for a complete feast

Print