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- 8 ounces rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - ½ cup fresh cilantro, chopped - ¼ cup green onions, sliced - ½ cup unsalted peanuts, chopped The rice noodles serve as the base of this salad. They are soft and chewy. The fresh vegetables add crunch and color. Carrots, bell peppers, cucumbers, red cabbage, cilantro, and green onions bring flavor and nutrients. - ¼ cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon sesame oil - 1 teaspoon fresh ginger, grated - ½ teaspoon garlic, minced - Water to thin (as needed) The peanut dressing brings everything together. Creamy peanut butter adds richness. Soy sauce and rice vinegar offer salty and tangy notes. Lime juice balances the sweetness from honey or maple syrup. - Additional cilantro - Lime wedges - Extra chopped peanuts Garnishes enhance the salad’s look and taste. Extra cilantro adds freshness. Lime wedges give a zesty kick. Extra chopped peanuts add a nice crunch. {{ingredient_image_1}} To start, cook 8 ounces of rice noodles according to the package instructions. This usually takes about 5-7 minutes. You want them to be tender but not mushy. Once cooked, drain the noodles in a colander. Rinse them under cold water to stop the cooking process and cool them down. This step is key to keep the noodles from sticking together. After rinsing, set them aside to let any excess water drain off. Now, let’s bring in the fresh flavors. In a large mixing bowl, combine: - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - ½ cup fresh cilantro, chopped - ¼ cup green onions, sliced Use your hands or a large spoon to toss the vegetables together. Make sure everything mixes well for even flavor. This is where the colors and textures come alive! Next, we’ll whip up the peanut dressing. In a separate bowl, whisk together: - ¼ cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon sesame oil - 1 teaspoon fresh ginger, grated - ½ teaspoon garlic, minced As you mix, pay attention to the texture. If it’s too thick, add water a tablespoon at a time until you reach your preferred consistency. You want a smooth dressing that coats the noodles nicely. After making the dressing, add the cooled rice noodles to the bowl with the vegetables. Pour the peanut dressing over everything. Toss gently to ensure all ingredients are evenly coated. Finally, sprinkle ½ cup chopped peanuts on top for that perfect crunch. Enjoy your fresh and flavorful Thai Peanut Noodle Salad! To make great Thai peanut noodle salad, cook the rice noodles al dente. This means they should be firm but not hard. Follow the package instructions. Once cooked, drain and rinse them under cold water. This cools the noodles and stops the cooking process. For the dressing, adjust the thickness to your liking. Start with the peanut butter. Add water slowly, one tablespoon at a time, until it reaches the right consistency. It should be creamy but not too thick. To boost flavor, add lime zest to the dressing. Zest from a fresh lime brightens the dish. It adds a fragrant, citrusy note that balances the richness of the peanut butter. If you like spice, mix in some chili flakes or sriracha. This adds heat and depth to your salad. Just a pinch can make a big difference! Serve your salad in a large, shallow bowl. This makes it easy to see all the colorful ingredients. For extra visual appeal, garnish with fresh cilantro and a lime wedge. The bright colors and fresh herbs make the dish pop. You can also sprinkle chopped peanuts on top. This adds crunch and makes it look more inviting. Enjoy your beautiful creation! Pro Tips Perfectly Cooked Noodles: Make sure to follow the package instructions for cooking the rice noodles, as overcooking can lead to a mushy texture. Rinse them thoroughly under cold water to stop the cooking process. Customize Your Veggies: Feel free to add or substitute any vegetables you like in this salad, such as bell peppers, snap peas, or even edamame for extra protein and crunch. Adjusting Dressing Thickness: Start with less water when thinning out the peanut dressing. You can always add more to achieve your preferred consistency without making it too watery. Make Ahead: This salad is perfect for meal prep! You can prep all the veggies and the dressing ahead of time, storing them separately in the fridge for up to 3 days. {{image_2}} If you need gluten-free options, swap rice noodles for glass noodles. They work well with the flavors. You can also use tamari instead of soy sauce. This keeps the dish gluten-free. For a vegan version, use maple syrup instead of honey. This small change makes your salad plant-based. Also, ensure your peanut butter is vegan-friendly. Most brands are, but double-check just in case. You can add more veggies to your salad. Try bell peppers, snap peas, or broccoli. These will boost the crunch and color. You can also use spiralized zucchini for a fun twist. For protein, add cooked tofu, chicken, or shrimp. Each option brings its own flavor. Tofu is great for a vegetarian meal. Chicken adds heartiness, while shrimp gives a seafood touch. Choose based on your mood. If you want to mix it up, try a sesame dressing. It adds a nutty flavor that pairs well with the salad. You can also use a spicy chili sauce for a kick. Other sauces like hoisin or sriracha can complement the dish. They add depth and heat. Feel free to play around with these options. This is your salad, so make it your own! To keep your Thai peanut noodle salad fresh, store it in the fridge. Use an airtight container to prevent moisture loss. This salad stays fresh for about three days. After that, the veggies may lose their crunch. If you want to reheat the noodles, do it gently. Use warm water to loosen the noodles. Avoid the microwave, as it can make them mushy. For the dressing, whisk it with a bit of water to revive its texture. You can make this salad ahead of time. Prepare the noodles and veggies, then store them separately. This keeps everything fresh. Use glass containers for easy storage and reheating. You can mix the salad just before serving to keep it crisp. Thai peanut noodle salad is a vibrant dish with a mix of flavors and textures. It features rice noodles, fresh veggies, and a creamy peanut dressing. The key ingredients are: - 8 ounces rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - ½ cup fresh cilantro, chopped - ¼ cup green onions, sliced - ½ cup unsalted peanuts, chopped The peanut dressing combines creamy peanut butter with soy sauce, rice vinegar, lime juice, and ginger. This salad is colorful and full of crunch, making it a hit at any table. Yes, you can make this salad ahead of time. It tastes great when chilled. You can prepare the salad up to 24 hours in advance. Just keep the dressing separate until you are ready to serve. This keeps the noodles and veggies fresh and crisp. You can easily swap ingredients in this salad. Here are some ideas for your needs: - Use zucchini noodles if you want a low-carb option. - Substitute almond butter for peanut butter if you have nut allergies. - Replace soy sauce with tamari for a gluten-free option. - Use any fresh herbs like basil or mint for a different flavor. These changes help you enjoy the salad and cater to your taste or dietary needs. This blog post covers the essentials for making a delicious Thai peanut noodle salad. We discussed key ingredients like rice noodles, fresh veggies, and a rich peanut dressing. I shared steps for preparing each part, along with tips for texture and flavor. You can easily modify the recipe to suit dietary needs or personal taste. In conclusion, this salad is not just tasty but also versatile. Enjoy making it your own!

Thai Peanut Noodle Salad

A refreshing salad with rice noodles, fresh vegetables, and a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 ounces rice noodles
  • 1 cup shredded carrots
  • 1 whole red bell pepper, thinly sliced
  • 1 whole cucumber, julienned
  • 1 cup red cabbage, shredded
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup green onions, sliced
  • 0.5 cup unsalted peanuts, chopped
  • 0.25 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 0.5 teaspoon garlic, minced
  • as needed water to thin

Instructions
 

  • Cook the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to cool. Set aside.
  • In a large mixing bowl, combine the shredded carrots, sliced red bell pepper, julienned cucumber, shredded red cabbage, chopped cilantro, and sliced green onions. Toss well to mix.
  • In a separate bowl, whisk together all the ingredients for the peanut dressing: peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, ginger, and garlic. Add water a tablespoon at a time until the dressing reaches your desired consistency.
  • Add the cooled rice noodles to the vegetable mixture and pour the peanut dressing over everything. Toss gently until all ingredients are evenly coated.
  • Sprinkle chopped peanuts on top for added crunch and flavor.

Notes

Serve in a large, shallow bowl, garnishing with extra cilantro and a lime wedge on the side.
Keyword noodles, peanut dressing, salad, vegetarian