Thai Peanut Noodle Salad
A vibrant cold noodle salad with crunchy vegetables and a creamy, tangy peanut dressing perfect for a light meal or refreshing side dish.
Equipment
- 1 pot for cooking noodles
- 1 large bowl for assembling salad
- 1 small bowl for mixing dressing
- 1 whisk for dressing
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
Instructions
- Cook noodles according to package directions until al dente, then drain and rinse under cold water.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey or maple syrup, minced garlic, and ginger until smooth.
- Add water gradually to the dressing until it reaches a smooth, pourable consistency.
- Add sriracha or chili flakes to the dressing if desired for heat.
- Combine cooked noodles, carrots, cucumber, bell pepper, green onions, and cilantro in a large bowl.
- Pour the peanut dressing over the salad and toss to evenly coat all ingredients.
- Serve topped with crushed peanuts and lime wedges.
Notes
- Swap veggies like red cabbage, snap peas, or edamame for added crunch and color.
- Add grilled chicken, tofu, or shrimp to boost protein and make it a full meal.
- Store in the fridge and toss just before serving to keep vegetables crisp.
- A dash of toasted sesame oil enhances flavor depth.