Name: Thai Peanut Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: Noodles: 8 ounces (about 1/2 package) rice noodles, soba noodles, or spaghetti (depending on your preference); Shredded cabbage: 2 cups; Julienned carrots: 1 cup; Bell peppers: 1 large (any color, sliced into thin strips); Green onions: 2 stalks, thinly sliced; Fresh cilantro: 1/4 cup, chopped (for garnish); Creamy peanut butter: 1/4 cup; Soy sauce or tamari: 3 tablespoons; Rice vinegar: 2 tablespoons; Sesame oil: 1 tablespoon; Lime juice: 2 tablespoons (from about 1 lime); Honey or maple syrup: 1 tablespoon; Fresh garlic: 2 cloves, minced; Fresh ginger: 1 teaspoon, minced; Crushed peanuts: 1/4 cup (for topping)

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I don’t know about you, but I have those days when I want a meal that’s equal parts satisfying and refreshing—like a hug in salad form. That’s exactly what this Thai peanut noodle salad is. It’s crunchy, creamy, a little spicy, a little sweet, and honestly, I could eat it on repeat all week. It comes together so quickly, and the flavors are just next-level good.

Short Description

This Thai peanut noodle salad is a vibrant, flavor-packed dish that’s full of crisp veggies, tender noodles, and a creamy peanut dressing with a hint of heat. Perfect as a light lunch, a side dish for dinner, or even as a meal prep option for the week.

Why You’ll Love This Recipe

It’s the kind of salad that doesn’t feel like a salad. The noodles give it that cozy comfort vibe, while the crunchy veggies and that irresistible peanut sauce bring it to life. It’s quick to make, easy to customize, and holds up really well in the fridge—which means leftovers are just as tasty.

Ingredients

You’ll find the full list of ingredients and amounts below, but here’s a little preview of what you’ll need:

Noodles (rice noodles, soba noodles, or even spaghetti in a pinch)
Shredded cabbage
Julienned carrots
Bell peppers
Green onions
Fresh cilantro
Creamy peanut butter
Soy sauce or tamari
Rice vinegar
Sesame oil
Lime juice
A touch of honey or maple syrup
Fresh garlic and ginger
Crushed peanuts for topping

Cook the Noodles

Start by boiling your noodles according to the package instructions. Drain and rinse under cold water to stop the cooking and keep them from sticking together.

Whisk Together the Peanut Dressing

In a small bowl, mix together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, garlic, and ginger. Add a splash of warm water to thin it out until it’s pourable and silky.

Chop All the Veggies

While the noodles are cooling, prep your veggies—cabbage, carrots, bell peppers, green onions. Try to slice everything thin so it all blends together nicely.

Toss Everything Together

In a large bowl, combine the cooled noodles, chopped veggies, and most of the dressing. Toss gently until everything’s evenly coated and glossy.

Garnish and Serve

Top with chopped peanuts, fresh cilantro, and maybe an extra squeeze of lime. Drizzle with the rest of the dressing right before serving for that extra punch of flavor.

Expert Tips and Tricks

If your peanut sauce seizes up or feels too thick, just whisk in a bit of warm water until it loosens up. Taste as you go—you can always adjust the lime juice, soy sauce, or sweetness to your liking. And don’t skip the fresh herbs at the end—they really brighten the whole dish.

Recipe Variations and Possible Substitutions

Add grilled chicken, shrimp, or tofu to make it more filling
Use almond butter or cashew butter if you’re out of peanut butter
Swap the noodles for zucchini noodles or shredded cabbage for a low-carb option
Toss in edamame or snap peas for an extra veggie boost

Serving and Pairing Suggestions

This salad is perfect on its own for lunch or dinner, but it also makes an amazing side dish for grilled meats, satay, or spring rolls. It pairs beautifully with Thai iced tea, sparkling water with lime, or a cold glass of Sauvignon Blanc.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. If the noodles absorb too much dressing, just refresh with a splash of water and a little more sauce. It’s best enjoyed cold or at room temp—no reheating needed.

FAQs

Can I make it ahead of time?
Yes! It actually gets better after it sits for a bit, so it’s great for meal prep.

Is this dish gluten-free?
It can be—just use gluten-free noodles and tamari instead of soy sauce.

Can I make it spicy?
Absolutely! Add a dash of sriracha or a chopped Thai chili to the dressing.

What kind of noodles work best?
I love rice noodles, but soba noodles or even spaghetti work in a pinch.

Conclusion

This Thai peanut noodle salad is one of those recipes that just fits into your life—quick, healthy-ish, and bursting with flavor. It’s a staple in my kitchen when I want something colorful and crave-worthy, but still totally doable on a busy day. If you try it, I’d love to hear how you make it your own.

Thai Peanut Noodle Salad

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Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Salad
Method: No-cook
Cuisine: Thai
Diet: Vegetarian

Instructions

Cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking and keep them from sticking together.
In a small bowl, mix together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, garlic, and ginger. Add a splash of warm water to thin it out until it’s pourable and silky.
While the noodles are cooling, prep your veggies—cabbage, carrots, bell peppers, and green onions. Slice everything thin so it all blends together nicely.
In a large bowl, combine the cooled noodles, chopped veggies, and most of the dressing. Toss gently until everything’s evenly coated and glossy.
Top with chopped peanuts, fresh cilantro, and maybe an extra squeeze of lime. Drizzle with the rest of the dressing right before serving for that extra punch of flavor.

Notes

If your peanut sauce seizes up or feels too thick, just whisk in a bit of warm water until it loosens up.
Taste as you go—you can always adjust the lime juice, soy sauce, or sweetness to your liking.
Don’t skip the fresh herbs at the end—they really brighten the whole dish.