Thai Noodle Salad with Peanut Sauce Recipe

Meet your new favorite crisp, colorful lunch: Thai Noodle Salad with Peanut Sauce! This refreshing, flavor-packed bowl is overflowing with fresh veggies, irresistibly chewy noodles, and a creamy, punchy sauce you’ll want to pour on everything. There’s so much texture and zing in every forkful, you’ll wonder why you ever settled for boring salads.

Ingredients You’ll Need

The magic of Thai Noodle Salad with Peanut Sauce lies in its simple, vibrant ingredients. Each component brings something special to the table, from color and crunch to richness and spice—so don’t skip the details, and feel free to mix and match based on your mood or what you have handy!

• Dry noodles (6 ounces): Rice noodles, soba, or even linguini all work beautifully—choose your favorite for the perfect chewy base.
• Red cabbage, carrots, and radish (4 cups, shredded): These add gorgeous color, crunch, and earthiness to every bite.
• Red bell pepper (1, finely sliced): For sweetness and a pop of vibrant red, sliced thin to blend right in.
• Scallions (3, sliced): They bring just the right amount of oniony bite to balance the rich sauce.
• Cilantro (½ bunch, chopped): Or swap in basil and mint for a super fragrant, herby hit.
• Jalapeño (about 1 tablespoon, finely chopped): Just enough kick to wake up your palate—adjust to taste or skip for less heat.
• Roasted, crushed peanuts (¼–½ cup, optional): The ultimate sprinkle for crunch and authentic flavor.
• For the peanut sauce:
• Ginger (5 thin slices): Fresh ginger adds depth and warmth that pairs perfectly with the creamy sauce.
• Garlic (2 cloves): A touch of pungent savory flavor—don’t leave it out!
• Peanut butter (½ cup): Or almond butter for a twist—a luscious, nutty base.
• Fresh orange juice (½ cup): Adds sweetness and a citrusy zing; use freshly squeezed if possible.
• Fresh lime juice (⅓ cup): For tang and brightness—a staple in Thai-inspired dressings.
• Soy sauce or Braggs Liquid Aminos (¼ cup): Lends rich, salty umami flavor and ties the sauce together.
• Honey, agave, or maple syrup (⅓ cup): Your choice for a touch of natural sweetness.
• Toasted sesame oil (¼ cup): Adds unmistakable toasty, nutty aroma—don’t be shy!
• Cayenne pepper or sriracha (1–1 ½ teaspoons): Adjust the kick to your liking; start slow and taste as you go.
• Salt (1 teaspoon): Rounds out the flavors and makes everything pop.
• Baked Sesame Ginger Tofu (optional): For extra plant-based protein and heartiness—highly recommended if you want to make it a full meal!

Variations

The beauty of this salad is how effortlessly you can make it your own. Don’t be afraid to swap in ingredients or tweak the sauce to fit your cravings—Thai Noodle Salad with Peanut Sauce is endlessly versatile, just waiting for your creative touch!

• Make it gluten-free: Simply use gluten-free rice noodles and double-check your soy sauce or opt for tamari or Braggs amino acids.
• Add protein: Toss in baked sesame ginger tofu, shredded rotisserie chicken, or even grilled shrimp for a more filling main course.
• Boost the veggies: Try shaved Brussels sprouts, baby spinach, snap peas, or cucumber ribbons to amp up the color and crunch.
• Spicy twist: Craving more heat? Add extra jalapeño, a splash of sriracha, or sprinkle some chili flakes on top for a fiery finish.

How to Make Thai Noodle Salad with Peanut Sauce

Step 1: Cook the Noodles

Start by bringing a big pot of water to a boil (or, for rice noodles, just pour boiling water over them in a baking dish). Cook your chosen noodles according to the package instructions until just tender—be careful not to overcook. Drain and rinse them under cold water to stop the cooking process, then shake off as much excess water as possible for a salad that’s never soggy.

Step 2: Make the Peanut Sauce

While the noodles are cooling, toss all the peanut sauce ingredients (ginger, garlic, peanut butter, orange and lime juice, soy sauce, sweetener, sesame oil, cayenne, and salt) into a blender. Blend until silky smooth and creamy. You can make the sauce up to 3 days ahead, and let those flavors meld in the fridge (trust me, it gets even better overnight!).

Step 3: Prep the Veggies

Get your veggies ready for action by shredding or grating the cabbage, carrots, and radish. Thinly slice the bell pepper and scallions, and chop your cilantro and jalapeño. Don’t stress about making everything perfect—the rustic, colorful jumble is part of this salad’s charm!

Step 4: Toss It All Together

In a big salad bowl, combine your crunchy veggies, fresh herbs, and spicy jalapeño. Toss well, then add the cooled noodles to the party and toss again. Pour enough peanut sauce over the top to generously coat (you don’t need all of it!), then give everything a good, thorough toss until it’s glossy and enticing.

Step 5: Taste & Garnish

Give your Thai Noodle Salad with Peanut Sauce a little taste-test. Adjust salt, add a squeeze more lime, or sprinkle extra chili flakes if you crave more spark. Right before serving, scatter with roasted peanuts, extra cilantro, and a few lime wedges. Marvel at your creation!

How to Serve Thai Noodle Salad with Peanut Sauce

Garnishes

The finishing touches matter! Sprinkle plenty of roasted, crushed peanuts for crunch, a handful of fresh cilantro or a confetti of sliced scallions for color, and always tuck a wedge of lime on the side for squeezing. For a pretty touch, scatter a few sesame seeds or a couple strips of red chili on top. Every bite should look as glorious as it tastes.

Side Dishes

Thai Noodle Salad with Peanut Sauce is a star all on its own, but it’s even better alongside summer rolls, grilled satay skewers, or a crisp cucumber salad. Add a side of juicy mango wedges or coconut sticky rice for a sweet, cooling finish to your meal. It’s a canvas for any Thai-inspired feast!

Creative Ways to Present

This salad looks stunning in individual bowls for easy lunch meal prep, served family-style in a big platter, or even layered in mason jars for a grab-and-go lunch! For parties, try filling lettuce cups or topping salad-stuffed avocado halves. Play with rainbow colors and textures—let this dish shine bright.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Noodle Salad with Peanut Sauce will keep happily for up to 4 days in the fridge. Store it in an airtight container and give everything a good toss before serving again. The noodles may soak up some of the sauce overnight, so keep a little extra peanut sauce on hand for a quick refresh if needed!

Freezing

While fresh is always best for this salad, the peanut sauce itself freezes beautifully for up to 2 months. Give it a quick whisk after thawing. The salad (with veggies and noodles) isn’t freezer-friendly, as freezing changes the crisp texture and makes the noodles mushy.

Reheating

This recipe is meant to be enjoyed cold or at room temperature. If you’re craving a warm variation, try warming just the noodles and sauce, then tossing with fresh veggies just before eating for a cozy spin—though the classic is best served chilled!

FAQs

Final Thoughts

If you love food that’s as gorgeous as it is delicious, you have to try Thai Noodle Salad with Peanut Sauce. It’s the kind of dish that makes you excited for lunchtime and brings a little sunshine to your table—no matter the season. Give it a go, and don’t forget to share your own colorful twists!

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