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Thai Peanut Noodle Salad

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A vibrant, crunchy salad of rice noodles tossed in a tangy, creamy Thai peanut dressing, loaded with fresh vegetables and herbs.

Ingredients

Scale
  • 8 oz rice noodles
  • ⅓ cup creamy peanut butter
  • 3 Tbsp soy sauce
  • 2 Tbsp lime juice (about 1 lime)
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1–2 tsp Sriracha or chili garlic sauce (to taste)
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 small cucumber, julienned
  • 3 green onions, sliced
  • ¼ cup fresh cilantro leaves
  • ¼ cup chopped roasted peanuts (plus extra for garnish)
  • Salt and pepper, to taste

Instructions

  1. Cook rice noodles according to package instructions until al dente; drain and rinse under cold water. Set aside.
  2. In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey (or maple syrup), sesame oil, garlic, ginger, and Sriracha until smooth. Add water, 1–2 Tbsp at a time, to thin to a dressing consistency.
  3. In a large bowl, combine cooled noodles, shredded carrots, bell pepper, cucumber, and green onions.
  4. Pour peanut dressing over noodle–vegetable mixture; toss gently until everything is evenly coated.
  5. Fold in cilantro and chopped peanuts; season with salt and pepper as needed.
  6. Transfer to a serving platter or individual bowls. Garnish with extra cilantro and peanuts. Serve chilled or at room temperature.

Notes

  • For a vegan version, substitute honey with maple syrup and use gluten-free soy sauce if needed.
  • Adjust Sriracha to your preferred spice level.
  • You can add cooked tofu or shredded chicken for extra protein.
  • Make ahead: dress noodles just before serving to prevent them from getting soggy.

Nutrition

Keywords: Thai, peanut noodle, salad, vegetarian, cold noodle salad, easy

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