Thai Peanut Noodle Salad
A vibrant and flavorful noodle salad featuring rice noodles, crisp vegetables, and a creamy peanut sauce. Perfect as a light lunch, side dish, or main course.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Assembling, Mixing, Cooking (noodles)
- Cuisine: Thai-inspired
Ingredients
Scale
- 8 ounces rice vermicelli noodles
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced or thinly sliced
- 2 carrots, shredded
- 2 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts (for garnish)
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2–4 tablespoons water (to thin the sauce)
Optional Add-ins:
- Grilled chicken, shrimp, or tofu
- Red cabbage, thinly sliced
- Mint leaves, chopped
- Sesame seeds
Instructions
- Cook the noodles: Cook the rice vermicelli noodles according to package directions. Rinse under cold water to stop cooking and prevent sticking. Drain well.
- Prepare the vegetables: Slice the bell pepper, cucumber, and scallions. Shred the carrots. Chop the cilantro and peanuts.
- Make the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey (or maple syrup), garlic, and ginger. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- Assemble the salad: In a large bowl, combine the cooked noodles, bell pepper, cucumber, carrots, scallions, and cilantro.
- Add the sauce: Pour the peanut sauce over the noodle mixture and toss well to coat.
- Add protein (optional): If using grilled chicken, shrimp, or tofu, add it to the salad and toss.
- Garnish and serve: Garnish with chopped peanuts and any other optional toppings. Serve immediately or chill for later.
Notes
- Adjust the amount of water in the peanut sauce to achieve your desired consistency.
- For a spicier sauce, add a pinch of red pepper flakes or a dash of sriracha.
- You can substitute other types of noodles, such as soba noodles or linguine, but rice noodles are traditionally used.
- Get creative with your vegetables and toppings!
- This salad can be made ahead of time. Store the noodles and sauce separately and combine them just before serving.
- For a vegan version, use maple syrup and ensure your soy sauce is vegan-friendly.