Save This Thai Peanut Noodle Salad is my go-to for weeknight dinners and potlucks alike. Full of fresh crunchy vegetables, tender noodles, and a creamy peanut dressing that always gets rave reviews, it is both hearty enough for dinner and perfect to serve cold for lunch or gatherings.
I first made this salad for a family picnic and watched everyone go back for second helpings. Ever since, it has been my most requested lunch to bring to work events and family gatherings.
Ingredients
- Rice noodles or linguine noodles: These noodles soak up the creamy sauce and stay tender after chilling Try to buy noodles with simple ingredients for the best toothsome bite
- Red cabbage: Provides beautiful color crunch and extra nutrition Always pick firm brightly colored cabbage for freshness
- Shredded carrots: Add sweetness and a pop of orange Choose vibrant carrots without cracks for best color and crunch
- Red bell pepper: Offers a juicy mild bite Use peppers with shiny skin and no soft spots
- Cucumber: Brings coolness and crisp texture Select small firm cucumbers for crunch
- Green onions: Lift the flavor and add mild sharpness Look for onions with crisp greens and no wilting
- Cilantro: Gives a burst of herby freshness Rinse well and pick leaves that are bright green
- Roasted peanuts: Add crunch and classic Thai salad flavor Opt for unsalted roasted for clean peanut flavor
- Creamy peanut butter: Forms the base of the dressing Go for all-natural with no sugar or additives for deepest peanut taste
- Soy sauce: Salty with umami Cooks prefer low sodium to control flavor
- Fresh lime juice: Brightens the whole dish Use freshly squeezed for zing
- Honey or maple syrup: Balances the salty and sour Choose pure varieties for clean sweetness
- Rice vinegar: Adds tang Look for unseasoned vinegar for best taste balance
- Minced garlic and ginger: Infuse the sauce with aromatic punch Always go for fresh rather than powdered for the dressing
- Sesame oil: Brings nutty depth Use toasted for more intensity
- Sriracha or chili garlic sauce: For heat and complexity Just a dash makes a difference
Instructions
- Prepare the Vegetables:
- Wash and finely shred the cabbage slice the red bell pepper into thin strips and julienne the carrots Slice the cucumber into matchsticks and chop cilantro and green onions
- Cook the Noodles:
- Bring a large pot of water to the boil and cook the noodles according to package instructions Stir a few times to prevent sticking then drain and rinse well with cold water
- Make the Peanut Dressing:
- In a bowl whisk together creamy peanut butter soy sauce fresh lime juice honey rice vinegar minced garlic and ginger sesame oil and sriracha until completely smooth Add a splash of warm water if needed to reach a pourable but creamy consistency
- Toss the Salad:
- Add noodles vegetables and chopped cilantro to a large bowl Drizzle over all the peanut dressing and toss thoroughly to coat every ingredient Taste and adjust seasoning if needed
- Add Toppings and Serve:
- Sprinkle roasted peanuts and extra herbs over the top Chill for at least twenty minutes before serving to let flavors blend Garnish with extra lime wedges if you like
Save This salad always surprises me by how flexible it is I love adding extra pea shoots from my garden when they are in season Their earthy green taste fits right in and reminds me of carefree summer lunches on the back porch with my family
Storage Tips
Leftovers taste even better the next day Store in an airtight container in the fridge for up to four days If the salad dries out just toss with a spoonful of water or lime juice to refresh the dressing
Ingredient Substitutions
If you have almond or cashew butter those can replace peanut butter For a gluten free version use tamari in place of soy sauce and check your noodles Some spiralized zucchini or cooked soba noodles add variety to the base
Serving Suggestions
This salad is substantial enough for a main dish but is also excellent alongside grilled chicken or tofu It works beautifully in bento boxes for school or work lunches Toss in snap peas or edamame for an extra green boost
Cultural Notes
Thai peanut sauce is a beloved classic and while this version is not traditionally served in Thailand it is inspired by the flavors of Thai street food stalls The blend of sweet salty sour and spicy in the sauce showcases the balance prized in Southeast Asian cooking
Seasonal Adaptations
Snap peas add crunch in the spring Summer calls for thinly sliced raw zucchini instead of cucumber In winter try shredded kale and a handful of pomegranate seeds for color
Success Stories
Whenever I make this for parties my friends always ask for the recipe One said it is the only salad her teenager will eat Without fail every potluck dish comes home empty
Freezer Meal Conversion
While this salad is best fresh you can freeze the dressing alone for up to a month Defrost overnight and toss with freshly prepared veggies and noodles when ready to serve
Save Chilling brings the flavors together beautifully Enjoy this vibrant salad for any meal cold or at room temperature
Recipe Guide
- → What type of noodles work best?
Thin rice noodles are preferred for their delicate texture, but wheat noodles can also be used for a heartier bite.
- → Can I add protein to this salad?
Absolutely. Grilled chicken, tofu, or shrimp pair well and boost the dish’s satisfying quality.
- → Is it possible to make this dish ahead of time?
Yes, prepare in advance but add dressing just before serving to maintain noodle firmness.
- → How spicy can I make the sauce?
Adjust heat with chili paste or fresh chilies; start mild and increase for desired spice level.
- → What garnishes enhance the flavor?
Try chopped peanuts, fresh cilantro, lime wedges, or sesame seeds for added crunch and aroma.