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To make the Thai Peanut Noodle Salad, you need: - 8 ounces rice noodles - 1 cup shredded carrots - 1 bell pepper, thinly sliced (any color) - 1 cup red cabbage, shredded - 1/2 cup fresh cilantro, chopped - 1/4 cup green onions, sliced - 1/2 cup peanuts, chopped (for garnish) These ingredients create a fresh and crunchy base. The rice noodles provide a soft texture. The veggies add color and crunch. Each bite bursts with flavor. For the peanut sauce, gather: - 1/4 cup peanut butter - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon lime juice - 1-2 teaspoons sriracha (adjust for heat preference) - Water to thin the sauce This sauce brings the dish to life. The peanut butter gives it richness. The lime juice adds a bright note. Adjust the sriracha for your heat level. You can enhance the salad with: - Chopped peanuts - Extra cilantro - Lime wedges These garnishes add texture and flavor. They make the dish look inviting. A sprinkle of peanuts gives a nice crunch. A squeeze of lime brightens every bite. {{ingredient_image_1}} First, boil water in a large pot. Add the rice noodles and cook them as the package says. This usually takes about 4-6 minutes. Stir the noodles gently to prevent sticking. Once they are soft, drain and rinse them in cold water. This stops the cooking and keeps them from getting mushy. Set the noodles aside for later. Grab a large bowl. Add in the shredded carrots, sliced bell pepper, and shredded red cabbage. You can use any color bell pepper you like. Next, toss in the chopped cilantro and green onions. Mix everything well so the colors blend nicely. This mix will bring fresh crunch to your salad. In a small bowl, combine peanut butter, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, lime juice, and sriracha. Whisk these ingredients until smooth. If the sauce is too thick, add water a teaspoon at a time. Keep whisking until it reaches your desired thickness. This sauce adds the rich, nutty flavor to your salad. Now, take the cooked rice noodles and add them to the bowl with the veggies. Pour the peanut sauce over the noodles. Toss everything together gently. Make sure each noodle and veggie piece gets coated in that delicious sauce. This step makes your salad flavorful and colorful. After combining, let the salad sit for about 10-15 minutes. This resting time helps all the flavors mix well together. The noodles will absorb some of the sauce, making every bite tasty. When you are ready to serve, taste the salad. You may want to add more lime juice or sriracha for extra zing. Serve the salad chilled or at room temperature. Top it off with chopped peanuts for a nice crunch. Enjoy this fresh and tasty dish! To make the best peanut sauce, start with good peanut butter. Use smooth peanut butter for a creamy texture. Mix it with soy sauce, sesame oil, and honey or maple syrup. This gives the sauce a sweet and salty taste. Add rice vinegar and lime juice for a hint of tang. For spice, include sriracha. If your sauce is thick, add water a teaspoon at a time until it is smooth. Taste it and adjust the flavors. You want a balance of sweet, salty, and spicy. Meal prep is easy with this salad. Cook the rice noodles ahead of time. Once cooled, store them in the fridge. Chop all your veggies in advance. Keep them in separate containers. This way, they stay fresh and crisp. You can also make the peanut sauce ahead. Just store it in a jar. When you are ready to eat, combine everything. This saves time and makes for a quick meal. Storing leftovers is simple. Keep the salad in an airtight container. It lasts for up to three days in the fridge. If the noodles seem dry, add a bit of peanut sauce before eating. Do not freeze the salad, as it will change the texture of the veggies. Enjoy your delicious Thai Peanut Noodle Salad fresh for the best taste! Pro Tips Use Cold Water for Noodles: Rinsing the rice noodles under cold water after cooking helps stop the cooking process and keeps them from becoming mushy. Customize Your Veggies: Feel free to add other vegetables like cucumbers, snap peas, or edamame for extra crunch and nutrition. Adjust the Sauce to Your Taste: The beauty of the peanut sauce is its versatility. Adjust the sweetness or spiciness by varying the honey and sriracha to suit your palate. Make It Ahead: This salad tastes even better after a few hours in the fridge as the flavors meld together, making it a perfect dish for meal prep! {{image_2}} You can easily make this salad vegetarian or vegan. Just skip any meat and focus on the veggies. The rice noodles are naturally vegan, so you can enjoy them guilt-free. Use maple syrup instead of honey for sweetness. This way, you keep the dish plant-based and still full of flavor. If you want to add more protein, chicken or tofu are great choices. For chicken, grill or sauté pieces until cooked. Add them to the salad right before serving. For tofu, press it to remove water, then cube and fry until golden. Both options boost nutrition and make the salad heartier. Feel free to swap out the veggies based on your taste. Snap peas or cucumbers add a nice crunch. Broccoli or spinach can also work well, adding more nutrients without changing the taste much. Get creative and use what you have in your fridge. Each veggie brings its own charm to the dish! To keep your Thai peanut noodle salad fresh, store it in a clean, airtight container. This helps prevent moisture loss and keeps flavors intact. Place the salad in the fridge right after serving. It tastes best when eaten cold, so chill it well. If you have leftovers, eat them within three days for the best taste. If you notice any off smells or colors, it’s best to toss it out. Freezing this salad is not the best choice. The rice noodles can become mushy. If you want to freeze it, store only the peanut sauce separately. You can freeze the sauce in small portions. When ready to use, thaw it in the fridge overnight. Mix it with fresh noodles and veggies for the best flavor. Knowing how long each ingredient lasts helps with storage. Here’s a quick guide: - Rice Noodles: Uncooked, they can last up to 2 years in a dry place. Cooked noodles last about 3-5 days in the fridge. - Fresh Vegetables: Carrots and bell peppers stay fresh for about a week. Red cabbage can last up to two weeks. - Peanut Sauce: Homemade sauce lasts about a week in the fridge. Store-bought can last longer, so always check the date. Keeping these tips in mind ensures your salad stays fresh and tasty! You can use several types of noodles. Some good options are soba noodles, udon noodles, or even spaghetti. These noodles have a great texture and will still taste good with the sauce. Just cook them according to the package instructions and follow the same steps. Yes, you can make the salad ahead. I recommend preparing the veggies and sauce separately. Mix them together just before serving. This keeps everything fresh and crunchy. If you mix too early, the noodles can get mushy. You can change the heat in the sauce by adding more or less sriracha. Start with one teaspoon for a mild flavor. Taste the sauce, then add more if you want more heat. You can also use chili flakes for a different type of spice. This salad pairs well with many dishes. You can serve it with grilled chicken, shrimp, or tofu for protein. A side of spring rolls or a fresh cucumber salad also works nicely. These options will give you a balanced meal that is both tasty and filling. This blog post breaks down how to make a tasty Thai Peanut Noodle Salad. We covered the main ingredients and how to cook them step-by-step. You learned how to make a rich peanut sauce and combine every part. I also shared tips for meal prep and storage. You can try fun variations too! In closing, enjoy the flavors and flexibility of this dish. Feel free to experiment and create your perfect salad.

Thai Peanut Noodle Salad

A refreshing salad with rice noodles, colorful vegetables, and a creamy peanut sauce.
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 bell pepper thinly sliced (any color)
  • 1 cup red cabbage, shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup green onions, sliced
  • 1/2 cup peanuts, chopped (for garnish)
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1-2 teaspoons sriracha (adjust for heat preference)
  • to taste water to thin the sauce

Instructions
 

  • Start by cooking the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine the shredded carrots, sliced bell pepper, shredded red cabbage, chopped cilantro, and green onions. Toss to mix.
  • In a separate small bowl, whisk together the peanut butter, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, lime juice, and sriracha. If the sauce is too thick, add water a teaspoon at a time until you reach your desired consistency.
  • Add the cooked rice noodles to the bowl with the vegetables. Pour the peanut sauce over the noodles and toss everything together until well coated.
  • Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
  • Just before serving, taste and adjust the seasoning, adding more lime juice or sriracha as desired.
  • Serve chilled or at room temperature, garnished with chopped peanuts on top for an added crunch.

Notes

Adjust the sriracha for desired heat level.
Keyword noodles, peanut sauce, salad, Thai