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    Home » All Recipes

    Peanut Noodle Salad

    May 6, 2022 By Melissa Huggins / 10 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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!

    Overhead view of peanut noodle salad in a white bowl.

    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:

    ingredients for noodle salad spread out on a table top.

    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:

    Two process photos showing how to make peanut dressing and one displaying the salad in a white bowl.
    • 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
    • Fresh 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.

    Closeup view of peanut noodle salad on a white plate.

    More Thai-Style Recipes to Try

    • Vegan Pad Thai
    • Thai Green Curry
    • Thai Sweet Potato Curry
    • Thai Red Curry Noodle Soup

    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 make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    5 from 9 votes

    Thai-Style Peanut Noodle Salad

    noodles and fresh, crisp veggies coated in a peanut-infused dressing that is full of umami flavors!
    Prep Time15 minutes mins
    Cook Time5 minutes mins
    Total Time20 minutes mins
    Course: Entree, Salad
    Cuisine: Thai
    Servings: 4 people
    Calories: 558kcal
    Author: Melissa Huggins

    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
    Prevent your screen from going dark

    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.

    Notes

    Dressing - It's so easy to customize to your liking. It's on the zesty side which is delicious, but if you want a milder version, just reduce the ginger, rice vinegar, or lime juice. You can always add more to taste after combining. If you want more peanut butter flavor, add 1-2 more tablespoons and add more water to thin if needed. It does have a slight spicy kick, so you can reduce or omit the sriracha if preferred. If you don't have toasted sesame oil, you can use any neutral-flavored oil. It won't have that toasted flavor, but it will keep everything hydrated. 
    Substitution + Add-In Ideas - snow peas, bean sprouts, roasted corn, sliced broccoli, radishes, sliced bell pepper. Fresh chopped mint, Thai basil, or regular basil.

    Nutrition

    Calories: 558kcal | Carbohydrates: 63g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 385mg | Fiber: 7g | Sugar: 13g
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 9 votes (5 ratings without comment)

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      Recipe Rating




    1. Elaine Pirozzi

      June 07, 2023 at 10:13 am

      Hi. I’m making this tonight and I’m curious - you don’t cook the edamame?

      Reply
      • Melissa Huggins

        July 04, 2023 at 4:10 am

        I am sorry for the late response, Elaine, but to answer your question, no I do not, but I let them fully thaw first.

        Reply
    2. Nikki

      May 04, 2023 at 12:29 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        May 07, 2023 at 7:50 pm

        Hi Nikki, glad you enjoyed it! It is a versatile salad and I love what you used. 🙂

        Reply
    3. Patty Eilers

      April 19, 2023 at 7:42 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        April 21, 2023 at 8:22 am

        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. 🙂

        Reply
    4. Stacey

      April 14, 2023 at 5:36 pm

      5 stars
      This is one we do again and again! Delicious!!
      We send Huggs to you for this recipe!! Thanks so much!!

      Reply
      • Melissa Huggins

        April 14, 2023 at 11:49 pm

        Hi Stacey, this made my day! I'm so happy it's a hit with your family! Have a lovely weekend 🙂

        Reply
    5. Lara

      July 29, 2022 at 1:21 pm

      5 stars
      This recipe is a keeper! My family loved it...even the kiddos.I'm making it again tonight! Thank you.

      Reply
      • Melissa Huggins

        August 02, 2022 at 11:42 am

        Enjoy Lara! Thank you so much for trying my recipe. 🙂

        Reply

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