Thai Noodle Salad with Peanut Sauce

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Indulge in a vibrant and delicious Thai noodle salad featuring wholesome, fresh veggies and a mouthwatering peanut sauce that will take your taste buds on a journey to Southeast Asia. This easy-to-make recipe boasts an exquisite combination of Asian flavors and textures that will have everyone coming back for seconds.

This Thai rice noodle salad is super easy to make and only takes a few minutes to prepare. I like to use rice noodles for the base, but you can really use any type of noodle you like. The key to making this salad really tasty is in the dressing. I used a simple combination of soy sauce, peanut butter, and rice vinegar. You can also add in a little bit of chili sauce or hot sauce if you like things spicy.

This recipe pairs well with this spring roll or this Crispy Spicy Tofu.

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Ingredients
Notes on the main ingredients
Step-by-step with photos
Notes on the recipes
Storage
Substitutions
FAQS
Thai Noodle Salad

Ingredients

rice noodles you can also use brown rice noodles
carrots
red cabbage
yellow bell pepper or red bell pepper
shallots or a small red onion
vegetable oil
rice wine vinegar or lime juice
honey
peanut butter
sauce soy
fresh cilantro
Unsalted peanuts
Green onions
Sesame seeds
Salt and pepper to taste

See recipe card for quantities.

Notes on the main 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.

Step-by-step with photos

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.

Notes on the recipes

It’s best to use store-bought processed peanut butter over natural peanut butter. The natural variety tends to separate, so you won’t get the desired consistency.
You can use a pre-shredded vegetable mix to save prep time.
You can top the cold noodle salad with sambal oelek or sriracha for a bit of spice. If that’s too spicy, but you still want a kick, add in some grated garlic.
You can sprinkle the salad with some crunchy peanuts for an extra nutty flavor and a pretty presentation.
Make extra creamy peanut sauce in case anyone wants some more when eating.
Refrigerate the salad for at least 30 minutes for the best flavor. This will allow the ingredients time to seep into the noodles better and add much flavor.
Rinse the noodles after boiling them with cold water to prevent them from sticking
You can serve this salad cold or at room temperature

Storage

Place the Asian noodle salad in an airtight container and leave it in the fridge for 3-4 days max. Do not freeze, as the texture will change, and the salad will get soggy.

Substitutions

Rice noodles are used in this recipe, but soba and ramen noodles are also good choices. Some recipes use spaghetti, but it’s best to stick with Asian noodles over Italian pasta to make the recipe more like the original version.

If you can’t find rice vinegar, you can use white vinegar instead. You can substitute it using a 1:1 ratio.

What are the other substitutions I can make?

Honey: brown sugar or agave syrup

Soy sauce: tamari soy or hoisin

FAQS

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.