This Thai Noodle Salad with Peanut Sauce is one of those recipes I keep coming back to when I want something healthy, filling, and genuinely delicious.
It's got so much crunch, color, and a creamy peanut dressing that makes you want to lick the bowl.
What is Thai Noodle Salad with Peanut Sauce?
Thai noodle salad is a cold noodle dish loaded with fresh vegetables and tossed in a bold, peanutty dressing. This recipe features a creamy peanut sauce made with peanut butter, lime, and ginger, giving it that punchy, complex flavor we all love.
Why You'll Love This Thai Noodle Salad with Peanut Sauce
- Meal prep friendly: Make it ahead and it holds up beautifully in the fridge for days. Just keep the sauce separate from the salad until ready to eat.
- Packed with texture: Crunchy cabbage, crisp peppers, chewy noodles, and creamy peanut sauce in every bite.
- Easy weeknight win: Ready in about 20 minutes with simple, accessible ingredients.
Equipment You'll Need
- Small pot
- Colander
- Small blender or food processor
- Large mixing bowl
- Tongs
- Cutting board and knife
Ingredients
Thai Noodle Salad
- Rice noodles: A light, gluten-free noodle that soaks up the peanut dressing perfectly.
- Shredded purple cabbage
- Shredded green cabbage
- Shredded carrots
- Red bell pepper
- Green bell pepper
- Edamame: Adds a pop of plant-based protein and a little chew to balance the noodles.
- Shredded rotisserie chicken: Adds more protein to the dish!
- Cilantro
- Green onions
- Chopped peanuts
- Salt
- Freshly ground black pepper
For the Peanut Sauce
- Peanut butter: I recommend using a natural creamy version!
- Soy sauce
- Honey
- Sesame oil: Adds a nutty, toasty depth that makes the dressing taste restaurant-worthy.
- Lime juice
- Rice vinegar: Brightens the dressing and keeps it from feeling heavy.
- Water
- Minced ginger: Adds warmth and a subtle zing that rounds out the peanut sauce.
- Red pepper flakes
- Salt
Customizations
- Make it vegetarian: Skip the chicken and add extra edamame, baked tofu, or chickpeas for protein.
- Spice it up: Add a drizzle of chili oil or a squeeze of sriracha to the peanut sauce.
- Swap the noodles: Brown rice noodles, spaghetti, or pad thai-style noodles all work great here.
- Customize the veggies: Cucumber, shredded snap peas, or thinly sliced radishes are great substitutions or additions.
- Make it gluten-free: Use tamari instead of soy sauce and stick with rice noodles.
How to Make Thai Noodle Salad with Peanut Sauce
Cook the Noodles
Cook the rice noodles according to package instructions, then rinse under cold water for 10-15 seconds to stop the cooking and prevent clumping. Set aside.
Blend the Peanut Sauce
Add the peanut butter, soy sauce, honey, sesame oil, lime juice, rice vinegar, water, minced ginger, red pepper flakes, and salt to a blender.
Blend until smooth. Add a splash of water at a time as needed to reach your desired consistency.
Assemble the Salad
In a large bowl, combine the rice noodles, purple cabbage, green cabbage, carrots, red bell pepper, green bell pepper, edamame, rotisserie chicken, cilantro, and green onions.
Season with salt and black pepper, drizzle with peanut dressing, and toss until everything is well coated.
Garnish and Serve
Transfer to a plate or bowl, top with chopped peanuts, and serve immediately.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Make sure to keep the salad and dressing separate until ready to serve to prevent the salad from getting soggy.
Tips to Make the Perfect Thai Noodle Salad with Peanut Sauce
- Don't skip the cold rinse: Rinsing the noodles stops the cooking and keeps them from turning into one giant clump.
- Blend the dressing: A blender gives the peanut sauce a silky, smooth consistency that coats every noodle perfectly.
- Dress it right before serving: If you're making this ahead, keep the dressing separate and toss everything together when you're ready to eat.
- Taste and adjust: Peanut butter brands vary in sweetness and saltiness, so always taste the dressing and tweak the lime juice, soy sauce, or honey as needed.
Frequently Asked Questions
Can I make Thai noodle salad with peanut sauce ahead of time?
Yes! This salad is great for meal prep. Store the noodles, vegetables, and peanut dressing separately in the fridge and combine everything right before serving.
What noodles work best for this Thai noodle salad?
Rice noodles are the classic pick and keep the dish gluten-free, but this recipe is flexible. Brown rice noodles, pad thai-style noodles, or even regular spaghetti all hold up well and soak up that peanut dressing beautifully.
Can I make the peanut sauce without a blender?
Absolutely. Whisk everything together in a bowl until smooth. The ginger will just have a bit more texture, which is totally fine.
Is this Thai noodle salad with peanut sauce served hot or cold?
This salad is best served cold or at room temperature, making it perfect for meal prep, potlucks, or an easy lunch straight from the fridge.
Can I make this recipe vegan?
Yes! Swap the honey for maple syrup, skip the rotisserie chicken, and add extra edamame or baked tofu. The peanut dressing is already dairy-free.
Related Recipes You'll Love
- Crispy Rice Salad with Creamy Sesame Dressing
- Asian Cucumber and Tomato Salad
- Thai Chicken Satay with Peanut Sauce
- Lemongrass Chicken Rice Paper Rolls with Peanut Hoisin Sauce
Thai Noodle Salad with Peanut Sauce
Equipment
Ingredients
Thai Noodle Salad
- 6 oz dried rice noodles or noodles of choice such as brown rice noodles, spaghetti, pad thai style noodles
- 2 cups shredded purple cabbage
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup edamame shelled
- 1 cup shredded rotisserie chicken
- ¼ cup chopped cilantro
- 2 green onions green parts only, chopped
- salt adjust to taste
- freshly ground black pepper
- ½ cup chopped peanuts garnish
Peanut Sauce
- ½ cup peanut butter natural preferred
- 2 tablespoon soy sauce
- 2 tablespoon honey
- 1 tablespoon sesame oil
- 3 tablespoon lime juice
- 2 teaspoon rice vinegar
- ⅓ cup water plus more to loosen sauce to desired consistency
- 1 teaspoon minced ginger
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- Cook the rice noodles according to package instructions, then rinse under cold water for 10-15 seconds to stop the cooking and keep them from clumping. Set aside.6 oz dried rice noodles
- Add the peanut butter, soy sauce, honey, sesame oil, lime juice, rice vinegar, water, minced ginger, red pepper flakes, and salt to a blender and blend until smooth. Add a splash of water a little at a time as needed to reach your desired consistency.½ cup peanut butter, 2 tablespoon soy sauce, 2 tablespoon honey, 1 tablespoon sesame oil, 3 tablespoon lime juice, 2 teaspoon rice vinegar, ⅓ cup water, 1 teaspoon minced ginger, ¼ teaspoon red pepper flakes, ¼ teaspoon salt
- In a large bowl, combine the rice noodles, shredded purple cabbage, shredded green cabbage, shredded carrots, red bell pepper, green bell pepper, edamame, shredded rotisserie chicken, cilantro, and green onions. Season with salt and freshly ground black pepper to taste, drizzle with your desired amount of peanut sauce, and toss until everything is well coated.2 cups shredded purple cabbage, 2 cups shredded green cabbage, 1 cup shredded carrots, 1 red bell pepper, 1 green bell pepper, 1 cup edamame, 1 cup shredded rotisserie chicken, ¼ cup chopped cilantro, 2 green onions, salt, freshly ground black pepper
- Transfer to a plate or bowl, garnish with chopped peanuts, and serve.½ cup chopped peanuts
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