Go Back
Thai Peanut Noodle Salad Recipe

Thai Peanut Noodle Salad Recipe

Olivia Brooks
Try this Thai Peanut Noodle Salad Recipe made with rice noodles, peanut butter, lime juice, fresh herbs, and crisp bell peppers.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai-inspired
Servings 6
Calories 384 kcal

Equipment

  • Large pot for boiling noodles
  • Colander
  • Large mixing bowl
  • Small bowl (for dressing)
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons.
  • Tongs or salad servers

Ingredients
  

For the Salad:

  • 12 oz 340g rice noodles
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 large carrot julienned
  • 1 red bell pepper thinly sliced
  • 1 cup cucumber julienned
  • 3 green onions sliced
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/3 cup roasted peanuts roughly chopped

For the Peanut Dressing:

  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic minced
  • 1 –2 teaspoons sriracha adjust to taste
  • 2 –4 tablespoons warm water to thin sauce

Optional add-ins:

  • Grilled chicken slices
  • Cooked shrimp
  • Tofu cubes

Instructions
 

Step 1: Cook the Noodles

  • Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions (usually 4–6 minutes).
  • Drain immediately and rinse under cold water to stop cooking. This prevents them from becoming sticky.
  • Set aside.

Step 2: Prepare the Vegetables

  • While the noodles cook, slice and shred all vegetables. Keep them thin for the best texture. Thin slices absorb the dressing beautifully.
  • Place everything in a large mixing bowl.

Step 3: Make the Peanut Dressing

  • In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha.
  • Slowly add warm water, 1 tablespoon at a time, until the sauce becomes smooth and pourable but still creamy.
  • Taste and adjust. Need more tang? Add lime. Too thick? Add water. Want more heat? Add sriracha.

Step 4: Combine

  • Add cooled noodles to the vegetable bowl. Pour the dressing over the top.
  • Using tongs, gently toss everything together until evenly coated.

Step 5: Garnish and Rest

  • Sprinkle chopped peanuts, cilantro, and mint on top.
  • Let the salad rest for 10 minutes before serving. This allows flavors to blend.
  • Serve chilled or at room temperature.
Keyword Thai Peanut Noodle Salad Recipe