Thai Peanut Noodle Salad Fresh and Tasty Recipe

Name: Thai Peanut Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz rice noodles; 1 cup shredded carrots; 1 medium red bell pepper, thinly sliced; 1 medium cucumber, julienned; 1 cup red cabbage, shredded; 1/2 cup green onions, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup roasted peanuts, chopped; 1/3 cup peanut butter; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 clove garlic, minced; 1/4 cup warm water

December 15, 2025June 28, 2025 by Samantha

Craving a fresh and tasty meal that’s both easy and satisfying? Look no further! My Thai Peanut Noodle Salad combines vibrant veggies with a creamy, nutty sauce. Perfect for lunch or dinner, this recipe is fun to make and packed with flavor. I’ll guide you step-by-step through the process, ensuring you end up with a dish that’ll impress your friends and satisfy your taste buds. Let’s get started!

Why I Love This Recipe

Fresh Ingredients: This salad is packed with vibrant, fresh vegetables that not only enhance the flavor but also provide a colorful presentation.
Quick and Easy: With a preparation time of just 15 minutes, this recipe is perfect for a quick lunch or dinner option without sacrificing taste.
Versatile Dish: You can easily customize this salad by adding your favorite proteins like chicken, tofu, or shrimp for a heartier meal.
Delicious Peanut Sauce: The homemade peanut sauce is creamy, tangy, and adds a rich flavor that ties the entire salad together beautifully.

Ingredients

Main Ingredients for Thai Peanut Noodle Salad

– 8 oz rice noodles

– 1 cup shredded carrots

– 1 red bell pepper, thinly sliced

– 1 cucumber, julienned

– 1 cup red cabbage, shredded

– 1/2 cup green onions, chopped

– 1/4 cup fresh cilantro, chopped

– 1/4 cup roasted peanuts, chopped

This salad is bright and full of crunch. The rice noodles are the base. They soak up all the flavors. Carrots add a sweet crunch. The red bell pepper brings color and taste. Cucumber adds a refreshing bite. Red cabbage gives a lovely crunch and color. Green onions add a mild onion flavor. Finally, cilantro ties everything together with its fresh taste.

Ingredients for Peanut Sauce

– 1/3 cup peanut butter

– 2 tablespoons soy sauce

– 1 tablespoon lime juice

– 1 tablespoon honey or maple syrup

– 1 teaspoon sesame oil

– 1 garlic clove, minced

– 1/4 cup warm water (to thin the sauce)

The peanut sauce is creamy and rich. Peanut butter is the star here. Soy sauce adds salty depth. Lime juice gives it a tangy kick. Honey or maple syrup adds sweetness. Sesame oil adds a nutty aroma. Garlic gives it a punch of flavor. Mixing in warm water helps make it smooth.

Optional Garnishes

– Extra chopped cilantro

– Lime wedges

– Additional roasted peanuts

Garnishes add extra flair. More cilantro boosts the fresh taste. Lime wedges give a citrusy burst when squeezed. Extra peanuts add crunch. Use these to make your dish even better.

Step-by-Step Instructions

Preparing the Rice Noodles

First, boil 8 ounces of rice noodles. Follow the package directions. Once done, drain the noodles. Rinse them under cool water. This stops the cooking process. Set the noodles aside for later.

Combining the Vegetables

Take a large bowl. Add 1 cup of shredded carrots. Then, slice 1 red bell pepper thinly and add it. Next, julienne 1 cucumber and toss it in. Add 1 cup of shredded red cabbage. Chop 1/2 cup of green onions and mix them in. Finally, add 1/4 cup of chopped fresh cilantro for a burst of flavor.

Making the Peanut Sauce

Grab a separate bowl for the peanut sauce. Mix together 1/3 cup of peanut butter and 2 tablespoons of soy sauce. Squeeze in 1 tablespoon of lime juice. Add 1 tablespoon of honey or maple syrup for sweetness. Pour in 1 teaspoon of sesame oil. Mince 1 garlic clove and add that too. Whisk in 1/4 cup of warm water to thin it out. Adjust with more water if needed.

Mixing Ingredients Together

Combine the cooled rice noodles with the vegetable mix. Pour the peanut sauce over everything. Gently toss all the ingredients. Make sure the noodles and veggies are coated well with the sauce.

Serving Suggestions

Serve the salad in a large bowl. Sprinkle 1/4 cup of chopped roasted peanuts on top for crunch. Add extra cilantro if you like. For a nice touch, a splash of lime juice brightens it up. Enjoy it right away or chill it for 30 minutes. This helps the flavors blend.

Tips & Tricks

Tips for Cooking Rice Noodles

To cook rice noodles, follow the package instructions closely. First, bring a pot of water to a boil. Add the rice noodles and cook them for about 5-7 minutes. They should be soft but still firm to the bite. After cooking, drain them in a colander. Rinse the noodles with cold water to stop the cooking. This step helps keep them from sticking together. Set them aside until you mix them with the salad.

How to Perfect the Peanut Sauce

Start with smooth peanut butter for the best sauce. Combine peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, and warm water in a bowl. Whisk all ingredients together until the sauce is creamy. If it’s too thick, add more warm water, a tablespoon at a time. Taste the sauce and adjust flavors to your liking. You can add more lime juice for tang or more honey for sweetness.

Enhancing Flavor with Additional Ingredients

You can make this salad your own by adding more crunch or flavor. Consider adding chopped bell peppers for extra color. Fresh herbs like mint or basil can add a nice touch too. If you like spice, sliced chili peppers or a dash of sriracha can kick up the heat. Finally, toasted sesame seeds or crushed peanuts on top give a great crunch. These additions make the dish even more enjoyable!

Pro Tips

Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and texture of your salad, making it more vibrant and delicious.
Adjust Sauce Thickness: If the peanut sauce is too thick, gradually add more warm water until you reach your desired consistency for easier mixing with the noodles.
Chill for Flavor: Letting the salad sit in the refrigerator for 30 minutes allows the flavors to meld together beautifully, enhancing the overall taste.
Crunch Factor: For added crunch, consider topping your salad with crispy fried shallots or additional roasted peanuts right before serving.

Variations

Vegan Thai Peanut Noodle Salad

To make a vegan version of the Thai peanut noodle salad, swap honey for maple syrup. This small change keeps the dish sweet while remaining plant-based. You can also check the labels on the peanut butter and soy sauce to ensure they are vegan-friendly. The rest of the ingredients work great as they are.

Gluten-Free Options

For a gluten-free dish, use gluten-free soy sauce or tamari instead of regular soy sauce. Rice noodles are already gluten-free, making them a perfect base. Always double-check your sauces for gluten-containing ingredients to stay safe.

Adding Protein Sources

If you want to add protein, consider cooked tofu or chickpeas. Both options mix well with the noodles and veggies. Grilled chicken or shrimp can also work if you prefer meat. Just cook them separately, then toss them in with the salad for a hearty meal.

Storage Info

How to Store Leftover Salad

To keep your Thai peanut noodle salad fresh, place it in an airtight container. Make sure to seal it well. This salad stays good for about 3 days in the fridge. If you notice any extra moisture, drain it before sealing.

Best Practices for Meal Prep

When prepping for the week, store the salad ingredients separately. Keep the noodles, veggies, and peanut sauce in different containers. This helps keep everything fresh and crunchy. Mix them together right before eating. It saves time and keeps the flavors bright.

Reheating and Refreshing Tips

You can eat the salad cold or at room temperature. If you want to warm it up, do so gently. Heat the noodles in a pan over low heat with a splash of water. Add fresh veggies afterward to keep them crisp. If the sauce thickens, mix in a little warm water to refresh it.

FAQs

What can I substitute for peanut butter?

If you need a peanut butter substitute, try almond butter or sunflower seed butter. Both have a similar texture and taste. You can also use tahini, which is made from sesame seeds. If you want a nut-free option, sunflower seed butter works well.

Can I add more vegetables to the salad?

Yes, you can add many vegetables! Try bell peppers, snap peas, or broccoli. You can also use zucchini or radishes for a crunchy bite. Feel free to mix and match your favorites. Adding more veggies boosts flavor and nutrition.

How long can I store the salad in the fridge?

You can store this salad in the fridge for about 3 days. Keep it in an airtight container to keep it fresh. The noodles may soak up the sauce, so add more sauce before serving if needed.

Is this dish suitable for meal prepping?

Yes, this dish is perfect for meal prepping. You can make it ahead of time and enjoy it throughout the week. Just store the salad and sauce separately to keep everything fresh. Mix them together when you’re ready to eat.

This blog post shared how to make a delicious Thai peanut noodle salad. We covered the main ingredients, peanut sauce, and optional garnishes. You learned step-by-step instructions for cooking and mixing. The tips included tricks for perfect noodles and enhancing flavors. We also explored vegan and gluten-free options. Finally, we discussed storage and meal prep tips.

Making this salad is easy and fun. You can customize it to your taste. Enjoy your tasty creatio

$- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - 1/2 cup green onions, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted peanuts, chopped This salad is bright and full of crunch. The rice noodles are the base. They soak up all the flavors. Carrots add a sweet crunch. The red bell pepper brings color and taste. Cucumber adds a refreshing bite. Red cabbage gives a lovely crunch and color. Green onions add a mild onion flavor. Finally, cilantro ties everything together with its fresh taste. - 1/3 cup peanut butter - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon sesame oil - 1 garlic clove, minced - 1/4 cup warm water (to thin the sauce) The peanut sauce is creamy and rich. Peanut butter is the star here. Soy sauce adds salty depth. Lime juice gives it a tangy kick. Honey or maple syrup adds sweetness. Sesame oil adds a nutty aroma. Garlic gives it a punch of flavor. Mixing in warm water helps make it smooth. - Extra chopped cilantro - Lime wedges - Additional roasted peanuts Garnishes add extra flair. More cilantro boosts the fresh taste. Lime wedges give a citrusy burst when squeezed. Extra peanuts add crunch. Use these to make your dish even better. {{ingredient_image_2}} First, boil 8 ounces of rice noodles. Follow the package directions. Once done, drain the noodles. Rinse them under cool water. This stops the cooking process. Set the noodles aside for later. Take a large bowl. Add 1 cup of shredded carrots. Then, slice 1 red bell pepper thinly and add it. Next, julienne 1 cucumber and toss it in. Add 1 cup of shredded red cabbage. Chop 1/2 cup of green onions and mix them in. Finally, add 1/4 cup of chopped fresh cilantro for a burst of flavor. Grab a separate bowl for the peanut sauce. Mix together 1/3 cup of peanut butter and 2 tablespoons of soy sauce. Squeeze in 1 tablespoon of lime juice. Add 1 tablespoon of honey or maple syrup for sweetness. Pour in 1 teaspoon of sesame oil. Mince 1 garlic clove and add that too. Whisk in 1/4 cup of warm water to thin it out. Adjust with more water if needed. Combine the cooled rice noodles with the vegetable mix. Pour the peanut sauce over everything. Gently toss all the ingredients. Make sure the noodles and veggies are coated well with the sauce. Serve the salad in a large bowl. Sprinkle 1/4 cup of chopped roasted peanuts on top for crunch. Add extra cilantro if you like. For a nice touch, a splash of lime juice brightens it up. Enjoy it right away or chill it for 30 minutes. This helps the flavors blend. To cook rice noodles, follow the package instructions closely. First, bring a pot of water to a boil. Add the rice noodles and cook them for about 5-7 minutes. They should be soft but still firm to the bite. After cooking, drain them in a colander. Rinse the noodles with cold water to stop the cooking. This step helps keep them from sticking together. Set them aside until you mix them with the salad. Start with smooth peanut butter for the best sauce. Combine peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, and warm water in a bowl. Whisk all ingredients together until the sauce is creamy. If it’s too thick, add more warm water, a tablespoon at a time. Taste the sauce and adjust flavors to your liking. You can add more lime juice for tang or more honey for sweetness. You can make this salad your own by adding more crunch or flavor. Consider adding chopped bell peppers for extra color. Fresh herbs like mint or basil can add a nice touch too. If you like spice, sliced chili peppers or a dash of sriracha can kick up the heat. Finally, toasted sesame seeds or crushed peanuts on top give a great crunch. These additions make the dish even more enjoyable! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and texture of your salad, making it more vibrant and delicious. Adjust Sauce Thickness: If the peanut sauce is too thick, gradually add more warm water until you reach your desired consistency for easier mixing with the noodles. Chill for Flavor: Letting the salad sit in the refrigerator for 30 minutes allows the flavors to meld together beautifully, enhancing the overall taste. Crunch Factor: For added crunch, consider topping your salad with crispy fried shallots or additional roasted peanuts right before serving. {{image_4}} To make a vegan version of the Thai peanut noodle salad, swap honey for maple syrup. This small change keeps the dish sweet while remaining plant-based. You can also check the labels on the peanut butter and soy sauce to ensure they are vegan-friendly. The rest of the ingredients work great as they are. For a gluten-free dish, use gluten-free soy sauce or tamari instead of regular soy sauce. Rice noodles are already gluten-free, making them a perfect base. Always double-check your sauces for gluten-containing ingredients to stay safe. If you want to add protein, consider cooked tofu or chickpeas. Both options mix well with the noodles and veggies. Grilled chicken or shrimp can also work if you prefer meat. Just cook them separately, then toss them in with the salad for a hearty meal. To keep your Thai peanut noodle salad fresh, place it in an airtight container. Make sure to seal it well. This salad stays good for about 3 days in the fridge. If you notice any extra moisture, drain it before sealing. When prepping for the week, store the salad ingredients separately. Keep the noodles, veggies, and peanut sauce in different containers. This helps keep everything fresh and crunchy. Mix them together right before eating. It saves time and keeps the flavors bright. You can eat the salad cold or at room temperature. If you want to warm it up, do so gently. Heat the noodles in a pan over low heat with a splash of water. Add fresh veggies afterward to keep them crisp. If the sauce thickens, mix in a little warm water to refresh it. If you need a peanut butter substitute, try almond butter or sunflower seed butter. Both have a similar texture and taste. You can also use tahini, which is made from sesame seeds. If you want a nut-free option, sunflower seed butter works well. Yes, you can add many vegetables! Try bell peppers, snap peas, or broccoli. You can also use zucchini or radishes for a crunchy bite. Feel free to mix and match your favorites. Adding more veggies boosts flavor and nutrition. You can store this salad in the fridge for about 3 days. Keep it in an airtight container to keep it fresh. The noodles may soak up the sauce, so add more sauce before serving if needed. Yes, this dish is perfect for meal prepping. You can make it ahead of time and enjoy it throughout the week. Just store the salad and sauce separately to keep everything fresh. Mix them together when you're ready to eat. This blog post shared how to make a delicious Thai peanut noodle salad. We covered the main ingredients, peanut sauce, and optional garnishes. You learned step-by-step instructions for cooking and mixing. The tips included tricks for perfect noodles and enhancing flavors. We also explored vegan and gluten-free options. Finally, we discussed storage and meal prep tips. Making this salad is easy and fun. You can customize it to your taste. Enjoy your tasty creation!$