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This Thai Noodle Salad with Peanut Sauce is a vibrant, plant-powered dish that strikes the perfect balance between indulgent and wholesome.
Packed with a colorful medley of vegetables like red cabbage, carrots, and bell pepper, it’s a fiber-rich and nutrient-dense option that supports digestive health and satiety.
The creamy peanut sauce delivers a satisfying umami kick while providing healthy fats and plant-based protein from peanuts or almond butter.
Naturally vegan and gluten-free, this salad caters to a wide range of dietary needs.
What truly sets it apart is its meal-prep friendliness—the flavors intensify over time, making it even more delicious the next day.
It comes together in just 30 minutes and can easily be bulked up with Sesame Ginger Tofu for added protein, making it a complete, energizing lunch or dinner.
Whether you’re feeding a crowd or prepping ahead for the week, this Thai noodle salad delivers flavor, versatility, and nutrition in one satisfying bowl.
Must-Have Tools for Perfect Results
1. Vitamix E310 Blender
For creamy peanut sauce perfection.
This high-powered blender ensures the peanut sauce turns out ultra-smooth and emulsified. Beyond dressings, it handles soups, smoothies, and nut butters with ease.
2. Benriner Japanese Mandoline Slicer
For consistent veggie shredding.
Slice cabbage, radish, and carrots quickly and uniformly. It saves time and delivers professional-looking results, perfect for salads, slaws, or garnishes.
3. OXO Good Grips Salad Spinner
For drying shredded veggies.
Remove excess moisture from chopped vegetables to keep the salad crisp and fresh longer. Also great for rinsing herbs like cilantro and scallions.
4. Cuisinart 3-Quart Saucepan
For boiling or soaking noodles.
Whether you’re boiling soba or pouring hot water over rice noodles, this sturdy saucepan is the ideal size and heats evenly for efficient cooking.
5. Joyce Chen Bamboo Tongs
For gentle tossing without bruising.
These eco-friendly tongs are perfect for mixing the salad without crushing delicate veggies or overhandling the noodles.
Thai Peanut Noodle Salad
Equipment
- 1 High-Speed Blender (e.g., Vitamix)
- 1 Medium Saucepan (3-qt)
- 1 Sharp Knife or Mandoline Slicer
- 1 Cutting board
- 1 large mixing bowl
- 1 Salad Spinner (optional)
- 1 Tongs or Salad Servers
Ingredients
For the Salad:
- 6 ounces dry noodles brown rice noodles, soba, pad Thai noodles, or linguine
- 4 cups mixed shredded vegetables such as red cabbage, carrots, and radishes
- 1 red bell pepper thinly sliced
- 3 scallions finely chopped
- ½ bunch fresh cilantro chopped (or use fresh basil and/or mint as alternatives)
- 1 tablespoon finely minced jalapeño adjust to taste
- ¼ –½ cup roasted peanuts crushed (optional for topping)
For the Peanut Dressing:
- 5 thin slices of fresh ginger cut across the grain, quarter-sized
- 2 garlic cloves peeled
- ½ cup natural peanut butter or almond butter for variation
- ½ cup freshly squeezed orange juice about 1 large orange
- ⅓ cup lime juice around 2 medium limes
- ¼ cup soy sauce or Bragg’s Liquid Aminos use gluten-free if needed; avoid Tamari for color reasons
- ⅓ cup maple syrup honey, or agave
- ¼ cup toasted sesame oil
- 1 to 1½ teaspoons cayenne pepper or a squeeze of sriracha
- 1 teaspoon fine sea salt
Instructions
- Prepare the Noodles: Bring a pot of water to a boil and cook your noodles according to the package instructions until al dente. Once cooked, immediately rinse them under cold running water to stop the cooking process. Drain well and set aside to cool completely.
- Pro Tip: If using rice noodles, you can soften them by soaking in hot water instead of boiling—this prevents them from becoming mushy.
- Make the Creamy Peanut Dressing: While the noodles are cooling, place the ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, maple syrup, sesame oil, cayenne pepper, and salt into a blender. Blend on high speed until the dressing becomes silky smooth. Taste and adjust lime, salt, or spice if needed.
- Storage Note: This dressing can be made up to 3 days in advance and stored in the fridge.
- Prep the Fresh Vegetables: Finely shred the red cabbage, grate the carrots and radish, and thinly slice the bell pepper. Chop the scallions, cilantro (or herbs of choice), and jalapeño. Add everything into a large mixing bowl.
- Combine Noodles and Veggies: Add the cooled noodles into the bowl with the fresh veggies. Pour over enough peanut dressing to generously coat the ingredients—start with about ¾ of the dressing and toss well to combine. Save any remaining sauce for leftovers or for drizzling on individual servings.
- Adjust and Garnish: Taste your salad and adjust the flavors to your preference—add a squeeze more lime for brightness, a dash of salt for depth, or extra chili flakes for heat. Garnish with chopped roasted peanuts and more fresh herbs if desired. Serve with lime wedges on the side.
Notes
- Noodle Tips: If you’re using pad Thai-style rice noodles, soak them in hot (not boiling) water in a baking dish for 15–20 minutes until tender, then drain and rinse.
- Make-Ahead Friendly: The salad holds up beautifully in the fridge for up to 4 days, making it ideal for meal prep or entertaining.
- Protein Boost: Add pan-seared tofu, tempeh, or grilled chicken to turn this into a heartier meal.
- Allergy-Friendly Options: Use almond butter for a peanut-free version, and opt for coconut aminos in place of soy sauce if needed.
- Flavor Variations: Swap in spiralized zucchini or kelp noodles for a lower-carb version, or include shredded napa cabbage for added crunch.
Chef’s Secrets for Big Flavor
The key to making this Thai-inspired noodle salad truly memorable lies in balancing bold flavors and textures.
Use freshly squeezed citrus juice—both orange and lime—for a bright, vibrant dressing that wakes up the entire dish.
The peanut sauce should be creamy but pourable; if it’s too thick, a splash of warm water can help achieve the perfect consistency.
When working with rice noodles, avoid overcooking them—they become gummy quickly. Instead, soak them in hot water just until softened.
Shredding the vegetables as finely as possible allows them to mix evenly with the noodles and absorb the dressing better.
Don’t skip the fresh herbs; cilantro, basil, or mint not only add flavor but also a refreshing aroma that elevates every bite.
For extra depth, lightly toast the peanuts before garnishing to enhance their nutty richness.
Serving Suggestions to Elevate Meals
This noodle salad is incredibly versatile and can be enjoyed in a variety of ways.
It’s a fantastic main dish for lunch or a light dinner, especially when topped with crispy tofu, grilled chicken, or sautéed shrimp for added protein.
Serve it chilled or at room temperature—either way, the flavors remain bright and satisfying.
For gatherings or potlucks, it makes a colorful and crowd-pleasing side dish.
You can even stuff leftovers into lettuce wraps or rice paper rolls for a creative next-day meal. Want a crunchier bite?
Sprinkle toasted sesame seeds or extra crushed peanuts on top just before serving.
Storage Tips for Maximum Freshness
This salad is excellent for make-ahead meals and batch prepping.
Once assembled, it can be stored in an airtight container in the refrigerator for up to 4 days.
However, the noodles will continue to soak up the dressing, so it’s best to store some of the peanut sauce separately and add a splash before serving leftovers.
If you’re prepping ingredients ahead, keep the noodles, veggies, and dressing in separate containers to maintain their texture and freshness.
Avoid freezing this dish as the vegetables can become watery and limp once thawed.
Frequently Asked Questions Answered
1. Can I use a different nut butter?
Absolutely! Almond butter or cashew butter work beautifully in place of peanut butter.
Each offers a slightly different flavor profile but pairs well with the citrus and soy-based dressing.
2. What noodles work best in this recipe
Rice noodles are traditional and gluten-free, but soba noodles or even whole wheat linguine can work well. Just be sure to rinse thoroughly with cold water after cooking to prevent clumping.
3. Is this recipe suitable for meal prep
Yes! It’s ideal for prepping ahead. For best results, store the sauce separately and toss it with the salad just before eating to keep everything fresh and flavorful.
4. Can I make this salad spicy
Of course! Increase the jalapeño, add red chili flakes, or mix sriracha into the dressing to dial up the heat to your preference.
5. What’s a good protein to add
Crispy sesame tofu, grilled tempeh, or rotisserie chicken are great protein options.
For a seafood twist, shrimp or grilled salmon pair wonderfully with the peanut sauce.
This recipe is inspired by feastingathome and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.