Experience a burst of flavor with this Thai Peanut Noodle Salad that's fresh, colorful, and easy to make! Packed with rice noodles, crisp veggies, and a creamy peanut dressing, this dish is perfect for any meal. Whether you're accommodating dietary restrictions or looking for meal prep ideas, this salad is versatile for everyone.
8 ounces rice noodles
1 cup shredded carrots
1 bell pepper, thinly sliced (any color)
1 cucumber, julienned
1 cup red cabbage, shredded
1/2 cup green onions, sliced
1/4 cup fresh cilantro, chopped
1/4 cup chopped peanuts (optional, for garnish)
For the Peanut Dressing:
1/4 cup creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
2 tablespoons lime juice
1 tablespoon honey or maple syrup
1 teaspoon grated ginger
1 clove garlic, minced
1-2 tablespoons warm water (to thin)
![- 8 ounces rice noodles - 1 cup shredded carrots - 1 bell pepper, thinly sliced (any color) - 1 cucumber, julienned - 1 cup red cabbage, shredded - 1/2 cup green onions, sliced - 1/4 cup fresh cilantro, chopped - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon grated ginger - 1 clove garlic, minced - 1-2 tablespoons warm water (to thin) The rice noodles form the base. They soak up the dressing well. Fresh vegetables add color, crunch, and nutrition. Shredded carrots, bell peppers, cucumbers, red cabbage, green onions, and cilantro blend beautifully. Each adds its own flavor and texture. The peanut dressing is rich and creamy, making the dish special. - 1/4 cup chopped peanuts - Fresh cilantro Chopped peanuts add a nice crunch. They also enhance the peanut flavor. Fresh cilantro brings a burst of freshness. You can use these garnishes based on your taste. - Gluten-free options: Use tamari instead of soy sauce. - Vegan substitutions: Choose maple syrup in place of honey. This salad caters to many diets. Gluten-free eaters can enjoy it with a simple swap. Vegans can adjust the sweetness too. The recipe is flexible and can fit various needs. To cook rice noodles properly, bring a pot of water to a boil. Add the rice noodles and cook for about 4 to 6 minutes, or until tender. Stir them gently to prevent sticking. Check the package instructions to be sure. After cooking, drain the noodles in a colander. Rinse them under cold water to stop cooking. This helps keep them firm and prevents clumping. To make the peanut dressing, grab a medium bowl. Add the creamy peanut butter, soy sauce, sesame oil, lime juice, honey or maple syrup, grated ginger, and minced garlic. Whisk everything together until smooth. If the dressing is too thick, add warm water slowly. You want it to be pourable but thick enough to coat the noodles. Now, it’s time to combine everything. In a large mixing bowl, add the cooked rice noodles, shredded carrots, bell pepper, cucumber, red cabbage, green onions, and cilantro. Pour the peanut dressing over this mix. Toss gently until everything is well coated. Let the salad sit for about 10 minutes. This allows the flavors to meld together. Enjoy this vibrant Thai peanut noodle salad as a fresh and tasty meal. For the complete recipe, check out the Full Recipe. For the best taste, serve your salad fresh. Pair it with lime wedges for extra zing. You can tweak the dressing if you like it sweeter or spicier. Add more honey for sweetness or chili sauce for heat. This way, you can make it just how you want! To save time, prepare your salad a day ahead. Cook the noodles and chop the veggies. Keep the dressing separate until you're ready to eat. This keeps everything fresh and crisp. When storing leftovers, use an airtight container. Enjoy them within two days for the best flavor. Make your salad look great! Use a big platter to serve it. Mound the salad high for a fun look. Scatter chopped peanuts and cilantro on top for color. You can also use small bowls for individual servings. This adds a nice touch to your meal. {{image_2}} You can easily switch up the veggies in this salad. Try using seasonal produce for a fresh taste. For example, swap shredded carrots with zucchini or add colorful radishes. You can also mix in snap peas or broccoli for crunch. Want to boost the protein? Add cooked chicken, shrimp, or tofu. These options make the salad filling. You can also use edamame for a plant-based protein that fits right in. Spice things up by adding chili flakes or a drizzle of sriracha. This adds heat and depth to the dish. For a tangy twist, squeeze in extra lime juice. This brightens the flavors and makes the salad even more refreshing. This salad is perfect for picnics, barbecues, or potlucks. It’s easy to prepare and serves many people. You can also pair it with grilled meats or fish for a complete meal. It works well with crispy spring rolls or a light soup, too. Try it for lunch or a light dinner. The flavors get even better after sitting for a bit. Check out the Full Recipe for all the details! Store your Thai Peanut Noodle Salad in an airtight container. This keeps it fresh and tasty. You can enjoy this salad for up to three days in the fridge. After that, the veggies may wilt and lose their crunch. Can you freeze this salad? It’s not the best option. The noodles and veggies can get mushy when thawed. If you must freeze it, separate the dressing from the salad. Freeze the noodles and veggies, then thaw in the fridge overnight. For the dressing, store it in a small container in the fridge. You can serve this salad cold or at room temperature. If you prefer it warm, gently heat the noodles in a pan. Add a splash of water to help them steam. Avoid cooking the veggies again, as you want them fresh and crisp. Enjoy your flavorful and fresh meal! For the full recipe, check out the [Full Recipe]. A Thai Peanut Noodle Salad is a fresh and tasty dish. It combines rice noodles with colorful veggies and a rich peanut sauce. The dish has roots in Thailand, where people love bold flavors. This salad is light yet filling, making it perfect for lunch or dinner. You can easily change this recipe to fit dietary needs: - Gluten-Free: Use tamari instead of soy sauce. - Vegan: Substitute honey with maple syrup. - Nut-Free: Replace peanut butter with sunflower seed butter. These swaps keep the flavors while making it safe for everyone. Yes! You can prepare this salad in advance. Just follow these tips: - Store the salad without dressing for best taste. - Add the peanut dressing just before serving. - Keep it in the fridge for up to 3 days. This way, you save time and enjoy a fresh meal later. This salad pairs well with many dishes: - Grilled chicken or shrimp adds protein. - Spring rolls make a great starter. - A light soup can round out the meal. These options enhance the flavors and make the meal more filling. Absolutely! You can easily scale the recipe. Just double or triple the ingredients based on your needs. This salad is great for parties because it can serve many people. You can make it in large bowls or platters for easy serving. For the full recipe, check out the detailed instructions above. In this blog post, I shared how to make a Thai Peanut Noodle Salad. We covered main ingredients, optional garnishes, and dietary options to suit your needs. I walked you through cooking the noodles and preparing the peanut dressing for perfect flavor. Tips for storage and presentation helped ensure you serve this salad beautifully. Enjoy experimenting with different ingredients and flavors. This dish is not only tasty but also versatile for any event. Happy cooking!](https://mydishspin.com/wp-content/uploads/2025/04/1938dd35-c27c-4b8e-82cf-63683708dbbf-300x300.webp)