Thai Peanut Noodle Salad
A refreshing, zesty Thai Noodle Salad tossed in a creamy peanut dressing and packed with crunchy vegetables. Naturally vegan, gluten-free, and perfect for lunch prep, potlucks, or light dinners. Add tofu for extra protein!
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.
