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This refreshingly light Thai-Style Peanut Noodle Salad is made with chewy noodles and fresh, crisp veggies coated in a peanut-infused dressing that is full of umami flavors! It’s veggie-packed, easy to make, and will be good to go in just 25 minutes or less!
If you're looking for a lighter meal that is flavorful and satisfying, you've gotta try this Thai-Style Peanut Noodle Salad. You will love it!
It has the perfect symmetry of flavors and textures with each mouthful - savory yet sweet, tangy with a hint of spiciness, and made crunchier with a sprinkling of peanut bits and sesame seeds.
The dressing is quite versatile too... you can make it as sweet, tangy, savory, or spicy as you want it to be. You can also use it as a dip, seasoning, or sauce for your other Asian-inspired dishes.
Ingredients, Notes, and Substitutions
This Peanut Noodle Salad is totally customizable! I love how mine turned out, but you can make changes or additions depending on your preference or dietary restrictions. Here are some ingredient notes and substitution ideas:
For the salad
- Dry Noodles- I used rice noodles for this recipe, but, you can use any noodles such as soba or udon noodles.
- Vegetables- This recipe includes edamame, cabbage, carrots, cilantro, and green onions. I love how they provide a crunchy-fresh flavor and texture! However, you can add some of your faves too like cucumber, bell peppers, radishes, or bean sprouts.
- Garnish – if you want to add extra crunch to the dish, you can top the salad with chopped peanuts and sesame seeds.
Peanut Dressing
- Peanut Butter- I used natural creamy peanut butter, but you can use crunchy if you prefer. If you're allergic to peanuts, you can use sunflower or almond butter. It will yield a different flavor but, it'll still be delish!
- Soy Sauce - sub with tamari for a gluten-free option.
- Sweetener - I used agave nectar, but this will also work with maple syrup or brown sugar.
- Rice Vinegar - apple-cider vinegar will work well as a substitute, but I would use less at first and add more to taste.
- Lime Juice - fresh-squeezed is recommended here.
- Sriracha - alternatives are sambal oelek or a few dashes of cayenne pepper.
- Garlic - fresh is best, but 1 teaspoon of granulated garlic will work nicely too.
How to make Peanut Noodle Salad
This salad will come together in just a few easy steps. This is how it's done:
- Whisk together the dressing ingredients until well combined and place in the fridge.
- Cook the noodles according to package directions then strain and rinse under cold water until completely cooled. Drizzle sesame oil over the noodles and gently toss to combine.
- Put it together - In a large bowl, toss all of the salad ingredients together with the cooled noodles. Now pour the dressing on top and toss again. Taste and adjust flavors if needed.
Tips when making Peanut Noodle Salad
- Cut your vegetables into thin strips so the sauce coats all ingredients evenly.
- Keep the vegetables crisp and fresh by adding the dressing only when ready to serve.
- Don't overcook the noodles or they will be mushy in the salad. Rice noodles should be tender with a slight chew.
Serving Ideas
This Peanut Noodle Salad can be served as a light meal or as a side dish. Here are some serving ideas:
- Sesame Ginger Tofu
- Sesame Crusted Tofu
- Spring Rolls
- Vegan Lettuce Wraps
Can I make this gluten-free?
As long as you use gluten-free noodles and tamari. All the other ingredients are naturally gluten-free.
Make ahead and leftover storage
You can make the Thai Peanut dressing ahead of time and keep it refrigerated in a sealed jar. Just add it to the salad once you are ready to serve for the best results. For any leftovers, place them in a sealed container and place them in your fridge for 3-4 days.
More Thai-Style Recipes to Try
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day!
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📖 Recipe
Thai-Style Peanut Noodle Salad
Ingredients
Salad
- 8 ounces dry rice noodles
- 1 cup frozen shelled edamame thawed
- 1 cup finely shredded purple cabbage
- 1 cup finely shredded green cabbage
- 1 cup julienned carrots , or shredded
- ½ cup chopped cilantro leaves + more for topping
- ⅓ cup sliced green onion (about 3-4 stalks) + more for topping
Peanut Dressing
- ¼ cup smooth peanut butter , natural (more if preferred)
- 3 tablespoons soy sauce , low sodium (use tamari for gluten-free option)
- 1.5 tablespoons rice vinegar (more if preferred)
- 2 tablespoons lime juice , fresh squeezed
- 2 tablespoons agave nectar or maple syrup
- 2 tablespoons toasted sesame oil + 1 teaspoon for drizzling
- 2 tablespoons water
- 1 tablespoon fresh minced ginger
- 1 tablespoon sriracha (optional)
- 1 fat clove garlic , minced
For Topping (optional)
- ¼ cup roasted unsalted peanuts , chopped
- 2 tablespoons sesame seeds black or white
Recommended Equipment
- Medium/Large Pot
- Mixing Bowl
- Whisk
Instructions
- Make the dressing: whisk together the peanut butter, soy sauce, lime, vinegar, water, agave, ginger, garlic, sriracha, and sesame oil to combine well. Taste and adjust flavors if needed. Place in the fridge until ready for use.
- Cook the noodles: cook according to package directions then strain the noodles in a colander and rinse under cold water until completely cooled. Drizzle about 1 teaspoon of sesame oil or a neutral-flavored oil over the noodles and gently toss to combine.
- Put it together - In a large bowl, toss all of the salad ingredients together with the cooled noodles. Now pour the dressing on top and toss again. Taste and adjust flavors if needed.
- Serve: Top with chopped peanuts, sesame seeds, extra cilantro, and green onions before serving.
Elaine Pirozzi
Hi. I’m making this tonight and I’m curious - you don’t cook the edamame?
Melissa Huggins
I am sorry for the late response, Elaine, but to answer your question, no I do not, but I let them fully thaw first.
Nikki
This is outstandingly delicious! I made mine with tofu, spinach, broccoli, carrot ribbons and edamame. So tasty but also healthy and filling! I didn’t change anything in the sauce recipe and it was perfect.
Melissa Huggins
Hi Nikki, glad you enjoyed it! It is a versatile salad and I love what you used. 🙂
Patty Eilers
This was yummy. I think the sauce was a bit runny...but maybe my peanut butter is not as thick as yours? I think it could use a little more soy sauce too--maybe substitute more soy and less water. Having said that, I will probably make this again--thanks for the recipe!
Melissa Huggins
You are welcome. Yes, that can be the case. You can always make adjustments based on your preferred consistency. I am happy you enjoyed it. 🙂
Stacey
This is one we do again and again! Delicious!!
We send Huggs to you for this recipe!! Thanks so much!!
Melissa Huggins
Hi Stacey, this made my day! I'm so happy it's a hit with your family! Have a lovely weekend 🙂
Lara
This recipe is a keeper! My family loved it...even the kiddos.I'm making it again tonight! Thank you.
Melissa Huggins
Enjoy Lara! Thank you so much for trying my recipe. 🙂