If you're craving something light, vibrant, and packed with bold Thai flavors, this Thai Noodle Salad with Creamy Peanut Dressing is the recipe you've been waiting for.
It's a gorgeous tangle of rice noodles, crunchy vegetables, and a savory-sweet peanut sauce that ties it all together. Whether you're meal prepping lunches for the week or serving it as a side for a casual dinner, this salad delivers on every level-color, texture, and taste.
If you enjoy vibrant Asian recipes like this one, be sure to try the Asian Air Fryer Edamame-they both bring big flavor with minimal effort.
Let's dig into the details and bring this crave-worthy salad to life.
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The Ingredients
The rice noodles can be found in the Asian section of most supermarkets.
For the carrots, I like to use a box grater to get them nice and fine, but you can also use a food processor or even just chop them by hand.
Purple cabbage can be found in most supermarkets, but if you can't find it, you can also use green cabbage or even a coleslaw mix.
The bell pepper can be any color you like, I usually use yellow because it's what I have on hand, but red or green would work just as well.
The shallots can be found in most supermarkets, but if you can't find them, you can also use onion or even green onions.
The rice wine vinegar can be found in most supermarkets, but if you can't find it, you can also use white vinegar or even apple cider vinegar.
The honey can be found in most supermarkets, but if you don't have any on hand, you can also use sugar or even agave syrup.
The soy sauce can be found in most supermarkets, but if you can't find it, you can also use tamari or even fish sauce.
For the cilantro, I like to use a food processor to get it nice and fine, but you can also chop it by hand.
The optional garnishes are not necessary, but they do add a nice touch.
How to make this Thai Noodle Salad step-by-step
Step 1: Wash and prepare your vegetables.
Step 2: In a small bowl, mix all the ingredients of the dressing.
Step 3: Place the cooked noodles and vegetables in a large bowl. Pour the dressing over the ingredients and combine well.
Hint: You can serve it immediately, but it is better to place it in the fridge for 30 minutes to allow the flavors to develop.
Expert Tips
- Rinse the noodles thoroughly with cold water after boiling. This stops them from cooking further and helps them stay springy and separate.
- Make the dressing ahead of time-it holds up in the fridge for a week and only gets better.
- To add more protein, toss in grilled chicken, sautéed shrimp, or cubed tofu.
- For extra crunch, chill the salad for 30 minutes before serving-it helps the vegetables stay crisp.
Variations
- Spicy Thai Noodle Salad: Add a teaspoon of chili garlic sauce or a dash of sriracha to the peanut dressing.
- Vegan Thai Noodle Salad: Use maple syrup or agave instead of honey.
- Crunchy Thai Slaw: Skip the noodles and double the veggies for a fresh slaw-style side.
- Warm Version: Serve immediately after tossing while the noodles are still slightly warm for a cozier take.
What to Serve With Thai Noodle Salad
This salad is perfect on its own, but it also pairs beautifully with:
- Grilled chicken or salmon
- Teriyaki tofu
- Dumplings or spring rolls
- A simple miso soup
- Thai iced tea or sparkling water with lime
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you're planning to enjoy it later, you can keep the dressing separate until ready to serve. This helps maintain the crunch of the veggies.
FAQ
What can I serve this Thai Noodle Salad with?
Add in some protein to make it a hearty meal, or enjoy it as a side dish. It pairs well with Asian-style grilled chicken or spicy tofu.
Can I use different nut butter?
It's best not to use a different nut butter, as they tend to separate easily. This could lead to an oily noodle salad. If you have a peanut allergy, it's best to use Tahini instead or add 2 teaspoons of roasted sesame oil.
What else can I add to this noodle salad?
Any protein would work well in this salad. Add in some fried tofu, rotisserie chicken, or edamame. You can add in other veggies like broccoli or cucumber. You can also add sunflower seeds and crunchy noodles on top.
Thai Noodle Salad
Equipment
- Large pot (for cooking the noodles)
- Fine mesh strainer or colander
- large mixing bowl
- Small mixing bowl or jar (for the dressing)
- Whisk or fork
- Chef's knife
- Cutting board
- Box grater or food processor (for the carrots)
Ingredients
- 8 ounces rice noodles
- 2 carrots grated
- ¾ cup purple cabbage shredded or thinly sliced,if you are in a hurry, use coleslaw mix
- 1 yellow bell pepper diced
- 2 shallots diced
Peanut Butter dressing
- ¼ cup vegetable or olive oil
- ¼ cup rice wine vinegar
- 2 tablespoon honey
- ¼ cup peanut butter creamy
- 2 tablespoon soy sauce
Garnish
- ½ cup fresh cilantro finely chopped
- crushed peanuts
- green onion
- sesame seeds
Instructions
- In a large pot of water, begin by cooking the rice noodles according to the package directions. Once cooked, drain and rinse with cold water to stop the cooking process.
- While the noodles are cooking, take this time to wash and prepare your vegetables. Grate the carrots and shred the purple cabbage diced the bell pepper and the shallot.
- In a small bowl, whisk together the oil, rice wine vinegar, honey, peanut butter, and soy sauce. This will create a delightful and smooth peanut sauce.
- In a large bowl, combine the cooked rice noodles with the grated carrots and shredded purple cabbage. Pour the peanut sauce on top and toss until everything is evenly coated. Top cilantro and other garnish of your choice.
Notes
- Don't overcook the rice noodles-they should be tender but still have some bite.
- This dressing doubles easily if you want to use it on other salads or as a dipping sauce.
- Garnishes are key! They add texture and freshness, so don't skip them.
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