Save This Thai peanut noodle salad has become my go-to recipe for summer gatherings and quick lunches at home It is vibrant refreshing and packed with crunchy veggies all tossed in a creamy nutty sauce that everyone at my table loves There is something about the mix of sweet tangy and spicy flavors that keeps me coming back for more even on the hottest days
My friends always ask for this recipe after potlucks I started making it on busy weeknights when I wanted something cool flavorful and filling but not heavy This salad tastes great straight from the fridge and keeps well which makes it a real winner for our family
Ingredients
- Rice noodles: The perfect chewy base for soaking up peanut dressing Choose flat rice noodles for best texture
- Peanut butter: The heart of the sauce Choose creamy natural peanut butter for depth Avoid added sugar or oils
- Soy sauce: Adds salt and umami Use low sodium if preferred or substitute with tamari for gluten free
- Fresh lime juice: Brightens the dish and balances the richness Choose juicy limes and roll them firmly before squeezing
- Maple syrup or honey: Sweetens the sauce naturally Taste for balance and adjust as preferred
- Fresh ginger: Offers a zesty note Peel and grate finely for incorporated flavor
- Garlic: Delivers punch and aroma Select plump cloves for best flavor
- Sesame oil: Gives distinctive nutty fragrance Always use toasted sesame oil and store tightly sealed
- Crunchy vegetables: Red bell pepper carrot cucumber and purple cabbage Add crunch color and vitamins Select vibrant crisp produce for best results
- Fresh herbs: Cilantro and scallions Lend freshness and herbal lift Use fresh bundles and slice just before serving
- Chopped roasted peanuts: Sprinkled over for crunch and salty finish Choose unsalted to control seasoning
- Optional chili flakes or sriracha: Add gentle heat Taste and adjust for your spice preference
Instructions
- Cook the Noodles:
- Boil a large pot of water and add the rice noodles Stir gently to prevent clumping and cook according to package directions Drain well then rinse under cold water to stop cooking and cool them completely Spread noodles on a baking sheet to prevent sticking
- Mix the Peanut Sauce:
- In a medium bowl whisk together peanut butter soy sauce fresh lime juice maple syrup grated ginger minced garlic and sesame oil Whisk until completely smooth and creamy If the sauce is too thick loosen with a splash of warm water
- Prepare the Veggies:
- Thinly slice red bell pepper julienne carrot cucumber and shred the cabbage These should be cut into consistent thin strips for best crunch and easy eating
- Combine and Toss:
- Place cooled noodles in a large mixing bowl Add all the prepped vegetables and pour the peanut sauce over everything Use tongs or clean hands to toss thoroughly until every piece is coated and glistening
- Add Fresh Herbs and Peanuts:
- Gently fold in chopped cilantro and sliced scallions which add color and brightness Sprinkle generously with chopped roasted peanuts for extra crunch and flavor
- Adjust and Serve:
- Taste the salad and adjust as needed for salt sweetness or acidity If you love spice add chili flakes or a drizzle of sriracha Scoop into bowls and garnish with more herbs or a lime wedge if desired
Save I never skip cilantro because it totally transforms the dish once I chopped a huge handful and my kitchen immediately smelled like my favorite Thai spot in town watching my daughter ask for seconds made my night
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days If your noodles stick together refresh them with an extra splash of lime juice or a teaspoon of water before serving Let the salad come to room temperature for the best texture and flavor when serving leftovers
Ingredient Substitutions
Swap almond butter or cashew butter if you are out of peanut butter For noodles use soba or spaghetti in a pinch Vegans can use agave instead of honey for a fully plantbased meal For a protein boost add baked tofu or sliced grilled chicken
Serving Suggestions
Serve as a light main dish at lunch or dinner or as a colorful side for grilled shrimp or protein Skewer extra veggies like snap peas or shredded napa cabbage on top for extra flavor Let guests customize their bowls with their favorite hot sauces or herbs
Cultural and Historical Inspiration
Thai peanut noodles are inspired by traditional Thai street snacks blending rich peanuts with crisp market vegetables Authentic versions use tamarind fish sauce and palm sugar at times but this speedy recipe captures the spirit with easy to find staples
Seasonal Adaptations
In spring use snap peas and radishes for crunch Summer tomatoes and fresh mint add color and coolness Fall shredded kale or roasted pumpkin bring a heartier twist
Success Stories
I brought this dish to a big family barbecue where it disappeared before anything else Even folks who said they did not usually like peanut sauce went back for seconds One friend now texts me photos of her homemade version almost every week
Freezer Meal Conversion
This salad is not a freezer star due to the fresh veggies and noodles freezing can make them mushy Instead make the peanut sauce ahead and freeze it when needed just thaw and toss with fresh cooked noodles and crisp veggies whenever you want
Save Make this salad and you will have a cool refreshing meal for hot days Enjoy how simple ingredients combine for real summer flavor
Recipe Guide
- → What type of noodles work best?
Rice noodles or wheat noodles both pair well for a chewy, satisfying base that absorbs the peanut dressing.
- → Can I make it ahead of time?
Yes, prepare it up to a day in advance and store in the fridge. Add fresh herbs just before serving for best flavor.
- → Is this dish vegan-friendly?
Most versions use plant-based ingredients. Substitute honey with maple syrup for a vegan salad.
- → How can I adjust the spice level?
Add or reduce chili flakes or fresh chili according to your preference for heat.
- → What vegetables are commonly used?
Bell pepper, carrots, cucumber, and shredded cabbage add crunch and color to the noodle base.