Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this cold Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together! This recipe is vegetarian, vegan and gluten free. [ VIDEO in recipe card ]
Table of Contents
Discovering Thai Flavors
When I transitioned to a vegetarian way of eating, it opened up a whole new world of flavors I hadn’t previously known. Thai flavors quickly rose to the top of my list of favorites. What I love about Thai food is that it’s fresh, umami packed and is easily plant focused.
While the crunchy veggies and slurpy noodles shine in this cold peanut noodle recipe, it’s the totally mouthwatering Thai noodle salad dressing/sauce that ties the textures and flavors together. The dressing is garlicky, gingery, peanutty, with just a touch of sweet and has that mouthwatering umami I’m forever after.
Ingredients for Thai Noodle Salad
Load up on the most colorful and favorite Thai inspired veggies. Thin or wide rice noodles (rice vermicelli or rice stick noodles) work beautifully for this salad.
For the Salad:
- Rice Noodles or Rice Sticks – I use Thai Kitchen Thin Rice Noodles, but you can use just about any noodle you like. Note that preparing a different noodle of choice may be different than the recipe method.
- Frozen Shelled Edamame – find this ingredient in the frozen international cuisine section of your grocery. If you can find organic, all the better.
- Cabbage – purple and green for color, thinly sliced.
- Carrots – for flavor, crunch and color.
- Bell Pepper – look for sweet peppers, red, yellow or orange or for maximum color, a combination.
- Sugar Snap or Snow Peas – either may be included in the noodle salad, for crunch and color.
- Green Onions – green onions are milder than yellow or red onions. You can use the green parts only for a mild flavor or white and green parts, for a more onion forward flavor.
- Cashews – you’ll toast the cashews until golden. Rough chop them for even distribution throughout the salad.
- Sesame Oil – optional, to loosen the rice noodles, but it adds such a nice flavor to the overall salad. I like toasted sesame oil, but plain may be used.
- Fresh Herbs – Cilantro, Thai Basil, Mint (optional) really brighten the salad. You can use one or more herbs… whatever is preferred.
For the Dressing:
Thai noodle salad dressing is easily whipped up in a food processor. Thin with water as needed, but not too much or the dressing won’t stick to the noodles and veggies. Here’s what you’ll need:
- Peanut Butter – use natural creamy or crunchy peanut butter.
- Lime Juice – fresh for best flavor.
- Fresh Ginger and Garlic – add so much earthy flavor to this dish. Use fresh for best flavor.
- Water – to thin the dressing as desired.
- Maple Syrup or Honey – adds just a bit of sweet to balance out the spicy. You can adjust this ingredient to taste.
- Tamari – or soy sauce for a salty and umami punch! You can adjust this to taste. Start with half the amount called for and add as desired.
- Sriracha or Red Pepper Flakes – for a hit of spice. You can adjust to taste.
Quick Guide: How to Make Thai Noodle Salad
This tasty salad comes together in about 30 minutes. And, although it can hang out for days in the fridge, the fats in the peanut butter are softest at room temperature. Toss the salad with the Thai peanut salad dressing just before serving for the best texture.
- First, boil the edamame, then use its cooking water to soak the noodles. Soak the noodles until tender, not mushy. About six minutes for thin stick noodles.
- Second, toast the cashews. Allow to cool then chop.
- Third, prepare the veggies by chopping and using a Julienne peeler for the carrots. Chop the herbs.
- Continuing, whip up the Thai peanut lime dressing in a food processor.
- Last, layer the ingredients in a large bowl and toss with the dressing.
If sharing after the salad has been chilled, allow it to set at room temperature for about 30 minutes so the fats in the dressing can soften. Or, dive right in! Either way this salad is quite tasty.
Related: Love Meal Prep Ready Salads? Find more like this salad on my 10 Vegetarian Salad Recipes to make for lunch or dinner post!
Expert Tips
- Easy Swap: This recipe calls for Tamari in the Thai peanut dressing, which is naturally gluten free. However soy sauce can be used if desired.
- How Spicy? For a spicier Thai peanut noodle salad, share with Sriracha on the side or include up to three teaspoons in the dressing.
- Leftovers: Depending on how much dressing you like on the salad, you may have some peanut sauce left over. It stores beautifully for weeks in the fridge. I’ve used it as a dipping sauce for summer rolls, tossed it into curry and have poured it over these Thai Lentil Lettuce Wraps.
- Noodle Soaking Tip: When soaking the rice noodles, keep an eye on them as they can go from perfection to mush quickly. The Kitchn shares helpful tips on soaking rice noodles.
- Herby or Not: This Thai noodle recipe calls for a hefty portion of herbs such as cilantro, Thai basil and mint. They add so much freshness to the salad. If you have particular (ie: picky) eaters in your house, share herbs on the side.
More Thai Inspired Recipes to Love
- Thai Mushroom Pumpkin Curry
- Thai Ginger and Garlic Noodle Bowls
- Spicy Peanut Tofu Bowl with Coconut Forbidden Rice
- Sweet Potato ‘Noodle’ Pad Thai – by Foolproof Living
- Thai Vegetable Fried Rice with Cashews
- Vegetarian Pad Thai (Instant Pot) – by Kitchen Confidant
- Sesame Ginger Noodle Salad with Cashews
Thai Peanut Noodle Salad Recipe
Ingredients
For the Salad
- 1/2 C (65g) Cashews or peanuts
- 1 C (140g) Shelled Edamame frozen
- 4 oz (110g) Rice Stick Noodles
- 1-2 tsp Sesame Oil optional, *see note
- 1 1/2 C (155g) Red or Yellow Bell Pepper about 1 large, I like to mix red and yellow
- 1 C (45g) Carrots shredded
- 3 C (190g) Cabbage green and purple mixed, shredded
- 1 C (100g) Sugar Snap Peas or snow peas, sliced into bite size pieces on the bias
- 1/2 C (30g) Green Onions sliced thin on the bias
- Herbs such as Thai basil, mint and cilantro use to taste - I like a combo of all three, fine chop about 4 Tbs. Use whole leaves to garnish.
For the Dressing (makes about 1 C (260g))
- 1 inch (2.5cm) Nub Fresh Ginger peeled
- 2 Plump Cloves of Garlic
- 6 Tbs (100g) Peanut Butter smooth, natural
- 2 1/2 Tbs Lime Juice from about one lime
- 3 1/2 Tbs Tamari **soy sauce may be used if desired (see note)
- 2 Tbs Maple Syrup or honey
- 2 tsp Sriracha or 1/4 tsp red chili flakes
- 3-4 Tbs Hot Water to thin the dressing
Instructions
For the Salad
- Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop. Set aside 2 Tbs for garnish.
- Bring a medium pot of water to a boil. Once boiling add the frozen edamame. Set a timer for five minutes and cook the edamame on high heat. The water should return to a boil. Set a strainer inside a large bowl to retain the water from the edamame. After 5-6 minutes of cooking and the edamame is tender, strain the edamame reserving the water in a large bowl. Rinse the edamame under cool running water. Set the edamame aside.
- Working quickly, into the reserved water, add the rice noodles. Allow the noodles to soak for 4-6 minutes in the previously boiled edamame water. Loosen with a fork and check on them every few minutes. They should be tender, not mushy, when ready. Strain and rinse with cold running water, tossing, until the water runs clear. Wipe the bowl dry and add the rice noodles to the bowl. Drizzle with sesame oil if using and toss. Otherwise, add the edamame to the rice noodles.
- To the mixing bowl add the cashews, peppers, carrots, cabbage, peas, onions and herbs. Set in the refrigerator while making the dressing.
For the Dressing
- Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it'll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.
To Assemble
- Pour the dressing over the salad, holding out about 1/4 C. Toss salad thoroughly so that all the noodles and veggies are covered. Add additional dressing if desired. Transfer to a serving bowl and sprinkle additional herbs and 2 Tbs of cashews over the top. Serve with lime wedges and Sriracha.
- Thai Peanut Salad holds well in the fridge for up to three days. If desired, set out at room temperature at least 30 minutes prior to serving to allow the fats to soften.
Linda Cloud
i’ll tell you how good this recipe is, I managed to undercook the rice noodles as a first timer, and did not realize this until the dressing was on, The noodles were so stiff that there’s no way for me to save it. However, the dressing and the combination of vegetables is so wonderful that I will be chopping up all those vegetables again and remaking the entire recipe tomorrow. It is that good!
Traci York
Oh noooo on the noodles, but I’m so glad of your tasty salad discovery! Hooray! Thank you for your note and star rating, Linda!
Natalie
TRACI! This recipe exceeded all expectations! I loaded mine up with herbs– mint, green onion, cilantro, basil- yummy! The dressing made me lick the food processor it was that good. thank you!!
Kimberly Guido
Delicious — the dressing especially!
Traci York
Oh myyy… love that dressing so much! Thank you for your note and five star review Kimberly!
Kristy
This was so delicious! Thanks so much for sharing :)
Lisa B
I made this salad for dinner tonight and it was amazing! The flavors all combine perfectly. Terrific recipe!
Traci York
SO happy to read your note, Lisa! Thank you for giving the recipe a go!
Molly
My niece brought this camping, it was so tasty…I can’t wait to make it
Traci York
So excited Molly! Keep us posted!
Carrie
This is so good! I made a few tweaks that were yummy! I used chickpeas instead of edamame, and I added chopped cucumber and tomatoes and went light on the cabbage because it bugs my sensitive tummy. This made it more of a noodle and veg salad and it was SO GOOD!!!
Traci York
Hi Carrie! Thank you for your note and tips. What a delicious swap with chickpeas, and I loove your cucumber addition!
ananyasharma
idk wht to say but i have seen this kind of food recipe first time its amazing.
Rebekah Little
So so yummy! Perfect flavours and easy to make!!
Traci
Hooray for a tasty salad, Rebekah! Super happy to hear. Thank you for your note and star rating!
Krystal
Wow! So delicious and fresh. Perfect to take to a potluck picnic. I will definitely be using this recipe again and again. Thankyou :)
Traci
Hooray! SO happy to hear Krystal! Thank you for your note and coming back to rate the recipe :).
Kt
Tasty but too much Tamari. Way to salty. I would decrease it to 2tbsp. Also I added pan fried tofu instead of edamame
Traci
Hi Kt! I’m sorry this didn’t meet your expectations, but glad to hear you’ll adjust the recipe to taste in the future!
Donna
I made this with Konjac noodles and PB Fit and it was so delicious! Even my husband loved it. I was hoping to have leftovers for the week, but it is all gone! I will make this over and over! Thank you!
Traci
Hiii Donna! Thank you for your note and tip on Konjac noodles. I just looked em’ up… so interesting!
Christina
This recipe is delicious! The dressing is the best I have had. It has just the right amount of kick to it. Thanks for sharing. This recipe is definitely going to become a staple.
Traci
Hi Christina! So happy to hear. Thank you for sending a smile! :D
Liane @ Foodie Digital
Veggie-loaded and super flavorful! Will 100% make again.
Traci
Hooray! Thank you for your note and rating Liane!
Ann
Delicioso! The only thing I changed was that I used some julienned broccoli stem and small florets instead of the edamame beans because I didn’t have any. When I looked at the large bowl of salad I figured there’d be leftovers. Wrong! I devoured the whole thing. This recipe is a keeper!
Traci
Hooray, Ann! Thank you for your note and giving the salad a go! I lol – “devoured the whole thing.” SO happy to hear you enjoyed the salad.
Nicole
Thank you so much for this recipe! My husband and I are new to eating a Whole Foods Plant Based diet and this recipe (without the sesame oil) is perfect! Super flavorful and filling. I can’t wait to try more of your recipes!
Traci
SO happy to hear, Nicole! Thank you for your note and sharing your no-oil tip!
Kyra
This was very very delicious and couldn’t have been easier!
Traci
Hi Kyra! Thank you for coming back and leaving a rating and note! So happy to hear you enjoyed the salad!
Kara
OMG! So flavorful! Made it last night for dinner and eating the rest right now for lunch! It may be better the next day if that is even possible!
Traci
Hi Kara! Thank you for your note… agreed about the next day! Hooray for leftovers! So happy to hear.
Gabriela
We enjoyed every second of eating this. I can’t wait to make it again :)
Traci
SO happy to hear Gabriela! Thank you for your note :D
Vanessa
Thanks for sharing! Does it keep long?
Suzanne
This looks so good! Do you use the dressing in any other recipes?
Traci
Hi Suzanne… none that I have on the blog, but it makes a nice sauce for lettuce wraps!
Richard
very very good!! I added fourth cup peaneuts to grind up in sauce for texture and a little sugar to sweeten it up a little more.
Traci
Oh My!! Peanuts! What a delicious addition, Richard! Thank you for your tip! Thank you for your note and rating :D
Nancy
This is the second recipe I made this week from this blog, I made the chicken pea salad first. Thank you!!!!
Traci
Hi Nancy! Thank YOU for your note and review! SO happy to hear you’re enjoying the blog :D
Çolleen
Wow! This salad is Amazeballs!! I love the burst of color and flavors! I’m so glad I didn’t skip the fresh herbs- they helped take the whole dish over the top! And that dressing! So good!! My Omni husband went back for seconds and then called dibs on the leftovers to take for lunch!
Traci
Wooo! Love hearing this, Colleen! Thank you for your note and rating! How fantastic is that? Your Omni hubs went back for more than called dibs! LOl – I love reading notes like that! Thank you for sending a smile!
David Foster
It’s Winter here in Australia, this morning was a chilly 55 degrees F, so when I mentioned a salad for dinner I had a few weird looks.
This dish has it all. Appearance, texture and wow, the taste.
I’ve been told by all not to lose this recipe.
Traci
Hooray, David! Thank you for coming back, leaving a note and your five star review! So happy to hear you’re enjoying the recipe!
Marilyn
Wonderful recipe. I have never used rice noodles but I’m always looking for different vegetarian options. I only had broccoli and shitake mushrooms but the flavor was fabulous. I used peanuts but might try almonds next time and there will be a next time. Thank you.
Traci
Hi Marilyn! Thank you for your note and five star review! I love the subs of broccoli and shitake. Thank you for your tips!
Donna
My meat and potatoes brother who is un-adventuresome with new tastes gobbled this up at a family gathering and went for seconds. This is one of those go to and repeat dishes to impress and make for friends and family. Lots of chopping but the results are so worth it! Thank you!!
P.s. I used the mung bean glass noodles they were great too
Traci
OMG! I love this, Donna! Thank you for your note, tip on the mung bean noodles and five star review. SO happy to hear you enjoyed the salad (and your brother too!)! Worth the chopping indeed!
Sue
For some reason, this recipe was outside of my wheelhouse. I didn’t have several of the ingredients on hand (enter:trip to the grocery store), I had never used rice noodles in this wvay (only in spring rolls) and I felt like there were a lot of prep steps and a ton of cleanup afterwards- but all that being said, it’s a fresh and yummy salad with a nice amount of crunch and spot on Asian flavor. I ended up with a HUGE bowl of the finished product – probably because I decided to just go ahead and use the whole 6oz pack of rice noodles instead of having those pesky two oz left in my pantry (🙄). I did increase the other ingredients to compensate and now I’ll be enjoying this treat all week! Thanks for another creative recipe Traci! Keep them coming!
Traci
So happy to read your note Sue, and in the end, it was worth the effort! And I guess the tradeoff is because it makes so much, there’s no mess to clean up for at least a few more nights :D The package of noodles I use is right at 8oz – so I just split it and have another pack of noodle for my next noodle making adventure. I’ve linked it above if needed. Thank you again for coming back, rating and leaving a note for us Sue!
voyance telephone
Very good written yummy
Traci
So happy to hear Voyance! Thank you for coming back and leaving a note.
2pots2cook
Yes ! Hooked before I even noticed it’s 30 minutes only week dinner :-)
Traci
Love hearing this! LMK if you give the reicp a gooo!
Monica
We made a version of this last night only with soba noodles and fresh spinach instead of cabbage. Such a great dressing recipe. Thanks Traci!
Traci
Hi Monica! Thank you for your note and tips on Soba (yummm!!) and fresh spinach! Hooray for peanut dressing! So happy to hear!
Michelle Reynolds
This was great. Made it exactly as called for except I forgot to get the nuts when I went shopping. I am sure it’s even better. My other half made appropriate noises in appreciation. Will be making this again as we head into the hottest part of the summer.
Traci
Hahhaaa!! Thank you for that Michelle! Much needed :D So happy to hear!
Jean
Such vibrant colors and flavors just beg to be eaten in this salad-just perfect for these hot days! I’ve got a bumper crop of Thai basil this year. Never had much luck growing it but I tried the Siam Queen variety this year and it has made all the difference. Enjoy your weekend, Traci!
Traci
Sooo good for hot days, Jean! A bumper of Thai Basil?! That is amazing! Like you I had trouble growing it for years, then one year, my persistence paid off and I got a good crop of it! It is SO flavorful. I’m going to keep my eyes peeled for Siam Queen when I plant again. Thank you for your tip, Jean!
Jennifer Caldwell
This salad is perfection! Everything about it is crazy good… From the peanut sauce to the noodles to all the crispy veggies, the herbs… to, mmmm, the cashews…. Love me some cashews! I am already sharing this recipe with others. Thank you for yet another remarkable recipe, Trace!
Traci
SO happy you like the salad Jen! I knew you’d be a fan of the peanut sauce – mmmm!