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This vibrant Thai Noodle Saladis packed with tender noodles,a colorful medley of fresh veggies,and a creamy homemade Thai peanut sauce. An easy,healthy,and refreshing everyday plant-based meal!
One bite of this Thai Noodle Salad and you’ll be in veggie and peanut heaven!
Like my Thai steak salad,this cold Thai noodle salad is all about combining delicious textures and Thai-inspired flavors. Picture perfectly cooked noodles,crisp vegetables,fresh herbs,and a hint of heat from jalapeno together in one incredible lunch. Yum!
But the real star of this cold noodle salad? It’s my homemade Thai peanut sauce. This versatile sauce is sweet,salty,and oh-so-creamy,taking the whole dish to a new level of deliciousness!
Make this salad for a vibrant,satisfying,and healthy lunch,or bring it with you to the summer picnic. It’s ready to eat in less than 20 minutes,making it quick and easy to prepare for any occasion.
Recipe features
- Between the fresh veggies,tender noodles,and the rich,savory peanut sauce,you’re in for an unforgettable dining experience!
- It’s light yet filling,a perfect for warm-weather meal,and naturally vegan and gluten-free.
- Put it together in less than 20 minutes for a refreshing and filling lunch or make it in advance and let the flavors meld together for an even tastier dish.
Ingredients
Noodles–Dry noodles,like rice noodles,soba noodles,or even spaghetti noodles,all work well as the base of this cold noodle salad.
Salad vegetables–I added lots of bulk and color to this salad using a blend of purple cabbage,carrots,scallions,red bell pepper,and edamame.
Jalapeno–Spicy chili peppers are a must-have in Thai noodle salads. If you’re not a fan of spicy food,remove the seeds and veins from the pepper beforehand.
Roasted peanuts –These add a wonderful crunch and nutty flavor. Feel free to swap them for toasted almonds or cashews.
Thai peanut sauce–This is what ties everything together! Try my homemade Thai peanut saucefor the best results.
Instructions
Step 1:Make the Thai peanut sauce. Start by making my Thai peanut saucerecipe,then set it aside for later. You can do this a few days in advance to save time,too!
Step 2:Cook the noodles. Boil the noodles according to the package instructions. Drain and rinse them with cold water when done.
Step 3:Assemble. Add the rest of the salad ingredients to a large bowl,along with the cold noodles. Pour half the peanut sauce over top and toss to coat. Add more sauce if desired,and toss again.
Step 4:Serve. Serve the cold noodle salad in bowls with cilantro and crushed roasted peanuts on top. Enjoy!
Tips and FAQs
- Follow the package instructions when cooking the noodles.Rice noodles and soba noodles can become mushy very easily,so watch them carefully!
- Immediately after cooking the noodles,rinse them with cold waterto stop the cooking process.
- Make this with the freshest vegetables and herbs you can find. The fresher they are,the more tasty and refreshing your salad will be!
Tip
For the best texture and even slices,shred the cabbage and carrots with a mandoline or in a food processor fitted with a shredding blade.
Variations
- Nut-free option –Omit the roasted peanuts or substitute them with sunflower seeds or pumpkin seeds. If you’re looking for a Thai peanut sauce substitute,try satay sauce,soy ginger sauce,tahini dressing,or the dressing from my Thai steak saladrecipe.
- Add more fresh veggies–Like sliced cucumbers,bean sprouts,daikon radish,snap peas,or cherry tomatoes.
- Or add fresh fruit–Sliced mango,pineapple,or papaya can be delightful here!
- Not a fan of cilantro?Use fresh mint,basil,or Thai basil instead.
- For a protein boost–Toss baked tofu,tempeh,or chickpeasin the salad to keep it vegetarian,or add grilled chicken,shrimp,or steak strips for a heartier dish.
Serving suggestions
Make it a Thai-inspired feast by serving this peanut Thai noodle salad on the side of grilled mango chickenor this peanut chicken skillet,as a refreshing side dish with vegan green curry,or with spring rollsor Tom Yum soup for a light and healthy lunch.
Is Thai noodle salad spicy?
The jalapeno definitely adds a kick,but you can easily tone down the heat by removing the seeds and veins from the pepper,omitting it altogether,or opting for a milder pepper,like poblano or green bell pepper.
You can also reduce the amount of chili paste and red pepper flakes in the peanut sauce to control the overall spiciness of the dish.
Should this be served warm or cold?
This noodle salad is meant to be refreshing and cooling,so serve it cold! For the best bites,chill the assembled salad in the fridge for 30 minutes and add the chopped cilantro and crushed peanuts right before serving to maintain their fresh flavor and crunch.
Storage
Refrigerator:Store the leftover Thai noodle salad in an airtight container in the refrigerator for 3 to 4 days.
More Asian-inspired noodle dishes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Thai Noodle Salad
This vibrant Thai Noodle Saladis packed with tender noodles,a colorful medley of fresh veggies,and a creamy homemade Thai peanut sauce. An easy,healthy,and refreshing everyday plant-based meal!
Servings:
Ingredients
- 8oz.dry noodles (rice,soba,etc.)
- 1red bell peppersliced
- 2cupsshredded purple cabbage
- 2cupsshredded/grated carrots
- 4scallionssliced
- 1cupedamamethawed
- 1jalapenochopped
- ⅓cupchopped cilantro for garnish
- ¼cuproasted peanutsroughly chopped
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Instructions
- Make the thai peanut sauceaccording to the recipe instructions
Next,cook the noodles according to package instructions. Meanwhile,add all other salad ingredients to a large bowl and toss together.
Once the noodles are done cooking,drain and rinse with cold water. Then add to the bowl with salad ingredients. Add half of the peanut sauce on top and toss everything together. Add more sauce as desired and toss again.
Serve cold and top with additional cilantro and crushed peanuts. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:238kcal| Carbohydrates:44g| Protein:7g| Fat:4g| Saturated Fat:1g| Polyunsaturated Fat:1g| Monounsaturated Fat:1g| Sodium:135mg| Potassium:448mg| Fiber:5g| Sugar:5g| Vitamin A:8185IU| Vitamin C:49mg| Calcium:68mg| Iron:2mg
