Name: Thai Noodle Salad with Peanut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 6 ounces dry noodles (brown rice, pad thai, soba, or linguini); 4 cups mix of red cabbage, carrots, and radish, shredded or thinly sliced; 1 red bell pepper, finely sliced; 3 scallions, sliced; ½ bunch cilantro, chopped (or substitute with basil and mint); 1 tablespoon jalapeño, finely chopped (adjust to taste); ¼-½ cup roasted, crushed peanuts (optional garnish); 5 thin slices ginger, cut across the grain; 2 cloves garlic; ½ cup peanut butter (or substitute almond butter); ½ cup fresh orange juice (from 1 large orange); ⅓ cup fresh lime juice (from 2 limes); ¼ cup soy sauce or GF Braggs Liquid Amino Acids; ⅓ cup honey, agave, or maple syrup; ¼ cup toasted sesame oil; 1 – 1 ½ teaspoons cayenne pepper (or a squirt of sriracha sauce); 1 teaspoon salt

why make this recipe

Thai Noodle Salad with Peanut Sauce is a vibrant, fresh dish that brings together a mix of crunchy vegetables and rich flavors. It’s a great choice for a healthy lunch or a light dinner. The combination of textures and tastes makes it not just satisfying but also delightful to eat. Plus, it’s easy to prepare and perfect for meal prep, which means you can enjoy it for days!

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how to make Thai Noodle Salad with Peanut Sauce

Ingredients:

6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix of red cabbage, carrots, and radish, shredded or thinly sliced
1 red bell pepper, finely sliced
3 scallions, sliced
½ bunch cilantro, chopped (or substitute with basil and mint)
1 tablespoon (or less, or more) jalapeño, finely chopped
¼-½ cup roasted, crushed peanuts (optional garnish)
5 thin slices ginger, cut across the grain (about the size of a quarter)
2 cloves garlic
½ cup peanut butter (or substitute almond butter)
½ cup fresh orange juice (roughly 1 large orange)
⅓ cup fresh lime juice (roughly 2 limes)
¼ cup soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
⅓ cup honey, agave, or maple syrup
¼ cup toasted sesame oil
1 – 1 ½ teaspoons cayenne pepper (or a squirt of sriracha sauce)
1 teaspoon salt

Directions:

Prepare the noodles: Cook the pasta according to the package directions. Drain and chill under cold running water, then drain again.
Make the peanut sauce: While the noodles are cooking, add all peanut sauce ingredients (ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, honey, sesame oil, cayenne pepper, and salt) to a blender. Blend until smooth. (You can make this sauce up to 3 days ahead and refrigerate.)
Chop the veggies: Slice, grate, and chop the vegetables.
Mix the salad: In a serving bowl, combine the shredded veggies, bell pepper, scallions, cilantro, and jalapeño. Toss them together.
Combine everything: Add the cold noodles to the salad and toss again. Pour some peanut sauce over the top and mix well. Use enough sauce to coat the salad, but you can save some for later.
Season and serve: Adjust the salt to your liking. Add chili flakes or more lime if desired. Serve garnished with roasted peanuts, cilantro, and a lime wedge.

how to serve Thai Noodle Salad with Peanut Sauce

Serve this Thai Noodle Salad cold or at room temperature. It can be a stand-alone dish or served as a side with grilled chicken, shrimp, or tofu for a more filling meal. Make sure to offer extra lime wedges and peanuts for guests who want more toppings.

how to store Thai Noodle Salad with Peanut Sauce

Leftover Thai Noodle Salad can be stored in an airtight container in the refrigerator for about 3 days. The salad may absorb the peanut sauce, so it’s a good idea to keep some extra sauce in a separate container to add when serving leftovers.

tips to make Thai Noodle Salad with Peanut Sauce

Noodle choice: You can use any noodles you like, but thin rice noodles or soba noodles work best for this salad.
Meal prep: Chop and store the veggies and make the peanut sauce ahead of time. Just cook the noodles fresh when you’re ready to serve.
Add protein: For a heartier dish, consider adding cooked chicken, tofu, or shrimp.

variation

You can switch up the vegetables based on what you have. Broccoli, snap peas, or even sliced cucumber can work well in this salad. For a spicier kick, add more jalapeño or use a spicy peanut sauce.

FAQs

Can I make the peanut sauce ahead of time?
Yes! You can prepare the peanut sauce up to 3 days in advance and store it in the refrigerator.

What can I use instead of peanut butter?
Almond butter is a great alternative if you need a nut-free option.

Is this recipe vegan?
Yes, this salad is vegan as long as you use maple syrup instead of honey.

Can I freeze the salad?
It’s not recommended to freeze the salad because the vegetables will become soggy when thawed. It’s best enjoyed fresh.

What other veggies can I add?
Feel free to add any vegetables you like! Bell peppers, cucumbers, or even edamame can enhance the flavor and texture.