I can still remember the first time I tasted a Thai noodle salad. The crunch of fresh vegetables mixed with the creamy peanut dressing was a flavor explosion that caught my attention right away. Whipping up this dish at home brings back that joyful memory and fills my kitchen with delightful aromas. This recipe is special because it offers a great balance of textures and flavors, making it perfect for a light lunch or a satisfying dinner. You can truly make it your own, with veggies you love or even leftovers from the fridge. It’s fresh, colorful, and always a hit.
why make this recipe
Making Thai noodle salad is not just about enjoying a meal; it’s about bringing vibrant flavors and plenty of nutrition to your table. With its mix of fresh veggies, protein-packed edamame, and a creamy peanut dressing, this dish is both delicious and packed with health benefits. Whether you’re looking for a quick weeknight dinner or meal prep for the week, this salad is easy to make and can be stored for several days. Plus, it’s versatile! You can customize it based on what you have on hand, making it a practical choice for anyone.
how to make Thai Noodle Salad
Ingredients:
- ⅓ cup peanut butter
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce (tamari if gluten-free)
- 1 lime (juiced)
- 3 tbsp water (or more to thin)
- 2 cups cooked noodles (rice noodles or vegan chow mein noodles are best)
- 1½ cup edamame (thawed if using frozen)
- 1 red bell pepper (thinly sliced)
- 2 carrots (julienned)
- 1 red onion (small, diced)
- 2 cups red cabbage (thinly sliced)
- 1 handful cilantro (diced)
- 3 green onions (diced)
- 3 tbsp peanuts (crushed)
Directions:
- First, prepare the peanut dressing. Combine all ingredients apart from the water in a small jar or bowl and whisk until smooth. Add water one tablespoon at a time as needed to thin.
- Then, make the salad. You can create salad jars by layering the dressing and ingredients in order on top if desired, or mix it all in a large bowl. Add all the ingredients, pour on the dressing, and toss.
- Enjoy immediately, or store in a sealed container in the fridge for up to four days.
how to serve Thai Noodle Salad
Serve your Thai noodle salad in a big bowl or on individual plates. A sprinkle of crushed peanuts on top adds a nice crunch. You can also garnish with extra cilantro or lime wedges for an extra touch of flavor. This salad is great on its own or as a side dish with grilled chicken or shrimp.
how to store Thai Noodle Salad
To store Thai noodle salad, place it in an airtight container and keep it in the fridge. It will stay fresh for up to four days. If you prepare the dressing and salad separately, you can keep the salad crisp and fresh until you’re ready to enjoy it.
tips to make Thai Noodle Salad
- Feel free to add other veggies you like such as cucumber or snap peas for extra crunch.
- If you want some heat, add a little chili garlic sauce to your dressing.
- Adjust the consistency of the dressing by adding more or less water, depending on how thick or thin you prefer it.
variation
Try adding grilled tofu or chicken for extra protein. You can also switch out the noodles for quinoa or lettuce wraps for a low-carb option. For a fruit twist, some mango or pineapple can add a sweet touch too.
FAQs
Can I make this salad in advance? Yes, you can make the salad and dressing in advance. Store them separately to keep the veggies fresh.
Is this recipe gluten-free? Yes, use tamari instead of soy sauce to keep it gluten-free.
Can I use different noodles? Certainly! You can use any type of noodles you prefer, such as soba or whole wheat noodles, but rice noodles work best for this recipe.
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Thai Noodle Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Thai noodle salad with crunchy vegetables and a creamy peanut dressing.
Ingredients
- ⅓ cup peanut butter
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce (tamari if gluten-free)
- 1 lime (juiced)
- 3 tbsp water (or more to thin)
- 2 cups cooked noodles (rice noodles or vegan chow mein noodles are best)
- 1½ cup edamame (thawed if using frozen)
- 1 red bell pepper (thinly sliced)
- 2 carrots (julienned)
- 1 red onion (small, diced)
- 2 cups red cabbage (thinly sliced)
- 1 handful cilantro (diced)
- 3 green onions (diced)
- 3 tbsp peanuts (crushed)
Instructions
- Prepare the peanut dressing. Combine all ingredients apart from the water in a small jar or bowl and whisk until smooth. Add water one tablespoon at a time as needed to thin.
- Make the salad. You can create salad jars by layering the dressing and ingredients in order on top if desired, or mix it all in a large bowl. Add all the ingredients, pour on the dressing, and toss.
- Enjoy immediately, or store in a sealed container in the fridge for up to four days.
Notes
Feel free to add other veggies such as cucumber or snap peas for extra crunch. Adjust the dressing consistency with more or less water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg