This Thai Peanut Noodle Salad is easy to make and comes together in under 30 minutes. It can be served as a side or a main and modified with any vegetables or protein you love!

a wooden bowl with wooden spoons with a Thai noodle salad in it

Thai Noodle Salad With Peanut Sauce

This Thai-inspired salad, featuring rice noodles as its base, combines the crunch of shredded carrots and cabbage, the protein punch of edamame beans, the freshness of cilantro, and the nutty goodness of peanuts, all enveloped in a luscious Thai peanut sauce.

This salad is perfect to enjoy when you want to eat something fresh and don’t feel like turning on your oven! I love to enjoy this salad for lunch or serve it for dinner topped with some crispy air fryer tofu.

Why you’ll love this Cold Noodle Salad

  • Bursting with flavours: Each bite offers a delightful explosion of Thai-inspired flavours.
  • Quick and easy: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights or weekend gatherings.
  • Customizable: Easily adapt the recipe to suit your preferences or dietary restrictions.
  • Perfect for meal prep: Whip up a batch and enjoy it throughout the week for lunches or dinners.

Thai Noodle Salad Ingredients

Ingredients to make Thai noodle salad

  • Rice noodles: Provide a light and delicate base for the salad, soaking up the flavours of the peanut sauce.
  • Carrots: Add a sweet crunch and vibrant colour to the salad, packed with vitamins and antioxidants.
  • Cabbage: Offers a hearty texture and subtle sweetness, rich in fibre and essential nutrients.
  • Edamame: Provides a protein boost and a satisfying bite, contributing to the salad’s overall heartiness.
  • Cilantro: Infuses a fresh and citrusy aroma, elevating the flavours of the dish.
  • Peanuts: Deliver a satisfying crunch and a rich nuttiness, adding depth to the salad.
  • Peanut sauce: The star of the show, offering a creamy and flavorful dressing with a perfect balance of sweetness, tanginess, and spiciness.

How to Make Thai Peanut Noodle Salad

Step 1

Add the cooked rice noodles, cabbage, carrots, edamame, scallion, cilantro and peanuts to a large mixing bowl.

Noodles, vegetables and crushed peanuts in a wood bowl

Step 2

Mix the peanut dressing ingredients and pour it onto the salad.

peanut sauce being poured into a bowl of Thai noodle salad

Step 3

Toss together to combine and serve. You can reserve some of the dressing to drizzle on top of the salad.

A thai noodle salad in a wooden bowl with serving spoons

Recipe Variations

  • Add more vegetables: feel free to add any vegetables you love to this salad! Try broccoli, mushrooms, peppers, chopped spinach or whatever you like.
  • Add more protein: Incorporate grilled chicken, tofu, shrimp, or a fried egg for an extra protein kick.

How To Store Leftovers

This salad stays best when the salad and dressing are stored separately. That being said, it still says fine in the fridge after being dressed.

Store any leftover Thai peanut noodle salad in an airtight container in the refrigerator for up to 3 days. Before serving, toss gently to recombine the ingredients and let sit at room temperature for 10 minutes so the noodles soften slightly.

Expert Tips For Making Thai Noodle Salad

  • Rinse the noodles: Cook rice noodles according to package instructions and rinse with cold water to prevent them from sticking together.
  • Toast the peanuts for flavour: Toast peanuts lightly before adding them to the salad for an enhanced nutty flavour. This is optional but delicious!
  • Adjust spice as needed. Adjust the spice level of the peanut sauce by adding more or less chili sauce or red pepper flakes.
  • Add lime: For added freshness, squeeze some lime juice over the salad just before serving.
  • Don’t overdress: Don’t overdress the salad; start with a small amount of peanut sauce and add more as needed, tossing gently to coat evenly.
  • Store salad and dressing separately: to keep any leftovers as fresh as possible, store the salad and dressing separately in the refrigerator.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This salad is great to prepare ahead of time. Dress the salad right before serving for the freshest taste.

Can I make this salad peanut-free?

Yes. Although this is technically a Thai Peanut Salad, you can still make this recipe peanut-free by omitting the peanuts and switching out the peanut butter from the peanut sauce for any other nut, seed or soy butter.

Can I use any kind of noodles?

The recipe uses rice noodles, however, you can use any type of noodle such as spaghetti, buckwheat noodles or ramen noodles.

A bowl of Thai noodle salad with with cilantro and limes

Try These Noodle Recipes Next!

If you tried this Thai Peanut Noodle Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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peanut sauce being poured into a bowl of Thai noodle salad

Thai Peanut Noodle Salad

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  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2–4 servings 1x
  • Category: Main
  • Method: Toss
  • Cuisine: Thai
  • Diet: Vegetarian
Print Recipe

Description

This Thai Noodle Salad is fresh and crisp and comes together in under 30 minutes!

Ingredients

Units Scale

Salad

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 2 cups shredded purple cabbage
  • 1 cup shelled edamame, cooked according to package directions
  • 3 scallions, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup chopped peanuts (can sub cashews)
  • fresh cilantro, lime and sesame seeds to garnish (optional)
  • Optional: shredded chicken or cubed tofu for extra protein.

Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons lime juice
  • 1 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 2–3 tablespoons warm water, to thin if necessary

Instructions

  1. Prepare Rice Noodles: Cook the rice noodles according to the package instructions. Set aside.
  2. Make the Thai Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic and grated ginger, until smooth. If the dressing is too thick, add warm water, one tablespoon at a time, until desired consistency is reached. Set aside.
  3. Assemble the Salad: In a large mixing bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, shelled edamame, chopped peanuts, and sliced scallions. Pour half the prepared Thai peanut dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing. Taste and add more dressing as desired. (I like to keep some set aside to add on top.) You can optionally top this salad with some shredded chicken or tofu for extra protein!

Notes

Store leftovers in the fridge for up to 3 days. This salad stays best when the salad and dressing are stored separately.

Add any other vegetables or protein you love.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 359
  • Sugar: 5g
  • Fat: 16g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 13g