Name: Thai Peanut Noodle Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 8 ounces rice noodles or spaghetti; 1 cup shredded carrots; 1 cup thinly sliced cucumber; 1 red bell pepper (thinly sliced); 3 to 4 green onions (sliced); 1/4 cup chopped cilantro; Optional: crushed peanuts and lime wedges for serving; 1/4 cup creamy peanut butter; 2 to 3 tablespoons soy sauce; 1 to 2 tablespoons rice vinegar or lime juice; 1 to 2 tablespoons honey or maple syrup; 1 to 2 garlic cloves (minced); 1 teaspoon grated fresh ginger (optional); Water (to thin dressing as needed); Optional heat: sriracha or chili flakes

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This Thai Peanut Noodle Salad is a vibrant, refreshing dish perfect for warm days or whenever you crave something light yet satisfying. The cold noodles bring a soft, chewy texture that pairs wonderfully with the crisp, colorful vegetables, while the creamy peanut dressing adds a rich, tangy kick that wakes up your taste buds.

Whether served as a standalone meal or alongside your favorite grilled proteins, this salad is incredibly versatile and quick to make, delivering a delicious combination of flavors and textures in every bite.

Why You’ll Love This Recipe

Bright, fresh vegetables provide a satisfying crunch and vibrant color to the dish.
Creamy peanut dressing offers a perfect balance of savory, sweet, and tangy flavors.
Cold and light, ideal for warm weather lunches or as a colorful side dish.
Easy to customize with your favorite proteins and additional veggies.

Ingredients

Rice noodles or spaghetti: 250 grams (about 8–9 ounces) noodles that cook quickly and provide a soft, chewy base for this salad.
Shredded carrots: 1 cup of crunchy, sweet orange carrots adds texture and vibrant color to the dish.
Thinly sliced cucumber: 1 cup cooled, crisp cucumber slices offer refreshing moisture and a mild flavor.
Red bell pepper: 1 thinly sliced pepper introduces a slight sweetness and crispness, enhancing the salad’s appeal.
Green onions: 3 to 4 sliced stalks add a subtle oniony bite and a pop of green.
Chopped cilantro: 1/4 cup fresh cilantro leaves bring herbal brightness and aroma.
Crushed peanuts (optional): For an added nutty crunch and garnish that complements the peanut dressing.
Lime wedges (optional): To squeeze over the salad for extra tang and zest.
Creamy peanut butter: 1/4 cup forms the rich, smooth base of the flavorful dressing.
Soy sauce: 2 to 3 tablespoons impart a savory, salty umami depth.
Rice vinegar or lime juice: 1 to 2 tablespoons add a bright, acidic contrast to balance the creamy peanut.
Honey or maple syrup: 1 to 2 tablespoons lend a gentle natural sweetness, rounding out the flavors.
Garlic cloves: 1 to 2 minced cloves for aromatic pungency that enhances the dressing.
Fresh ginger (optional): 1 teaspoon grated to introduce a subtle zing and warmth.
Water: To thin the dressing as needed for perfect consistency.
Sriracha or chili flakes (optional): For adding a spicy kick if desired.

Instructions

Cook the Noodles: Start by cooking the rice noodles or spaghetti according to the package instructions until they reach an al dente texture. Rinsing the noodles under cold water immediately after draining stops the cooking process and cools them for this chilled salad, preventing them from sticking together.
Prepare the Peanut Dressing: In a mixing bowl, whisk together creamy peanut butter, soy sauce, rice vinegar (or lime juice), honey (or maple syrup), minced garlic, and grated ginger if using. Gradually add water a little at a time to achieve a smooth, pourable consistency. For a spicy touch, stir in sriracha or chili flakes according to your preference.
Combine Salad Ingredients: In a large bowl, gently mix the cooked and cooled noodles with shredded carrots, thinly sliced cucumber, red bell pepper, green onions, and chopped cilantro. This combination ensures a balance of colors, textures, and fresh flavors throughout the salad.
Toss with Dressing: Pour the peanut dressing evenly over the noodle and vegetable mixture. Toss carefully until everything is well coated, allowing the creamy, tangy dressing to bring all the ingredients together harmoniously.
Serve and Garnish: Transfer the prepared salad to serving bowls or plates. Sprinkle crushed peanuts over the top for added texture and crunch, and serve with lime wedges on the side for a burst of fresh citrus flavor when desired.

You Must Know

This salad keeps well refrigerated, but toss it just before serving to maintain the crispness of the vegetables.
Adjust the peanut dressing’s thickness by adding water incrementally; it should be creamy yet easy to coat.
Add your favorite protein like grilled chicken, tofu, or shrimp to make it a complete, satisfying meal.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and toss the salad just before serving to preserve the veggies’ crunch and freshness.

Serving Suggestions

Serve this Thai Peanut Noodle Salad chilled as a vibrant lunch, a refreshing side dish for dinner, or bring it along to picnics and potlucks. Pair with grilled shrimp, chicken skewers, or tofu for a balanced meal bursting with flavor.

Professional Tips

To enhance flavor, add a dash of toasted sesame oil to the peanut dressing before tossing.
Use fresh, quality peanut butter for the creamiest texture and best taste.
For extra crunch and color, include thinly sliced red cabbage, snap peas, or shelled edamame.

FAQs

Can I use regular spaghetti instead of rice noodles?: Yes, regular spaghetti works fine and is a great substitute if rice noodles are unavailable.
How long can I store the salad after it is dressed?: It is best eaten within 1-2 days when stored in the fridge, but toss the salad just before serving for freshest texture.
Can I make the peanut dressing ahead of time?: Absolutely, the dressing can be prepared up to 3 days ahead and stored in the refrigerator in an airtight container.
What can I add for protein to make this a complete meal?: Grilled chicken, tofu, shrimp, or tempeh are excellent options to boost protein content and make this salad more filling.
Is this salad gluten-free?: Yes, if you use gluten-free soy sauce and rice noodles, this salad is safe for a gluten-free diet.
How can I make the salad spicier?: Add sriracha sauce or sprinkle chili flakes in the dressing or on top to your preferred spice level.
Can I replace the peanut butter with another nut butter?: Yes, almond or cashew butter can be used, but the flavor and texture may differ from classic peanut taste.