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:

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

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