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 in about 30 minutes! This recipe is vegetarian, vegan and gluten free. [watch recipe VIDEO below]
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “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!! ~ Natalie
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 including recipes like these Vegan Thai Lentil Lettuce Wraps and this reader favorite, Thai Veggie Fried Rice. What I love about Thai food is 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.
This Recipe Is
- crunchy
- peanutty
- so fresh!
If you love homemade Thai Inspired Recipes, you’ll enjoy this flavorful and hearty salad recipe.
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How to Make Thai Noodle Salad
I use thin rice noodles for this recipe, soaking them in the hot water left after cooking the edamame. Keep a close eye on the noodles while soaking. They can turn from perfectly tender to much in a flash!
The peanut dressing is whipped up in a food processor to break down the ginger and garlic and create a smooth dressing. Thin with water as needed, but not too much or the dressing won’t stick to the noodles and veggies.
This salad can hang out in the fridge for days, however the fats in the peanut butter are softest (and most enjoyable) at room temperature. If sharing after the salad has been chilled, pull it from the fridge at least 30 minutes before serving.
Traci’s Tips
- 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.
- 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.
Thai Peanut Noodle Salad Recipe
Servings:6 Servings
Calories:326kcal
Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together! This recipe is vegetarian, vegan + gluten free
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.
Video
Notes
*Optional, but drizzling a bit of oil over the noodles after draining helps keep them from sticking while they cool in the fridge. If not used, the noodles will loosen once the dressing is poured over the salad and tossed. I will say, the sesame oil adds a nice dose of flavor!
**Tamari: The salty component in this recipe, and can be adjusted to taste. Start with 2 tablespoons as add as desired. Note the dressing will be distributed over the entire salad, so the dressing will taste salty before dressing the salad.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 326kcal | Carbohydrates: 39g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 754mg | Potassium: 597mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5031IU | Vitamin C: 78mg | Calcium: 81mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Hi Tracy,
Loved this recipe, but didn’t have snowpeas or edemame–lightly parboiled green beans and limas instead–and subbed parsley for the cilantro…ummmm!
Hi Bobbi! Hooray for a tasty salad and using what you had on hand. Thank you for your note! So glad the green beans and limas worked for you!
I loved it and so did my company. I didn’t find the Thai Basil in time to use it but now I have the Thai basil so I’ll give it another round. Looking forward to it:)
Best news ever, Sue! Thank you for your note and giving the salad a go!
This recipe is delicious!! I’ve made it so many times!
Thank you for your note, Kristy! I love hearing this!
I made this recipe in the Spring for my husband, sister and myself. What a hit! I was craving fresh food, and it delivered in a great way!
Hi Sheree! Hooray! Thank you for your note and giving the salad a go. I love how fresh this is too!
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!
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!
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!!
Delicious — the dressing especially!
Oh myyy… love that dressing so much! Thank you for your note and five star review Kimberly!
This was so delicious! Thanks so much for sharing :)
I made this salad for dinner tonight and it was amazing! The flavors all combine perfectly. Terrific recipe!
SO happy to read your note, Lisa! Thank you for giving the recipe a go!
My niece brought this camping, it was so tasty…I can’t wait to make it
So excited Molly! Keep us posted!
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!!!
Hi Carrie! Thank you for your note and tips. What a delicious swap with chickpeas, and I loove your cucumber addition!
idk wht to say but i have seen this kind of food recipe first time its amazing.
So so yummy! Perfect flavours and easy to make!!
Hooray for a tasty salad, Rebekah! Super happy to hear. Thank you for your note and star rating!
Wow! So delicious and fresh. Perfect to take to a potluck picnic. I will definitely be using this recipe again and again. Thankyou :)
Hooray! SO happy to hear Krystal! Thank you for your note and coming back to rate the recipe :).
Tasty but too much Tamari. Way to salty. I would decrease it to 2tbsp. Also I added pan fried tofu instead of edamame
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!
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!
Hiii Donna! Thank you for your note and tip on Konjac noodles. I just looked em’ up… so interesting!
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.
Hi Christina! So happy to hear. Thank you for sending a smile! :D
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!
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.
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!
SO happy to hear, Nicole! Thank you for your note and sharing your no-oil tip!
This was very very delicious and couldn’t have been easier!
Hi Kyra! Thank you for coming back and leaving a rating and note! So happy to hear you enjoyed the salad!
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!
Hi Kara! Thank you for your note… agreed about the next day! Hooray for leftovers! So happy to hear.
We enjoyed every second of eating this. I can’t wait to make it again :)
SO happy to hear Gabriela! Thank you for your note :D
This looks so good! Do you use the dressing in any other recipes?
Hi Suzanne… none that I have on the blog, but it makes a nice sauce for lettuce wraps!
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.
Oh My!! Peanuts! What a delicious addition, Richard! Thank you for your tip! Thank you for your note and rating :D
This is the second recipe I made this week from this blog, I made the chicken pea salad first. Thank you!!!!
Hi Nancy! Thank YOU for your note and review! SO happy to hear you’re enjoying the blog :D
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!
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!
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.
Hooray, David! Thank you for coming back, leaving a note and your five star review! So happy to hear you’re enjoying the recipe!
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.
Hi Marilyn! Thank you for your note and five star review! I love the subs of broccoli and shitake. Thank you for your tips!
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
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!
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!
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!
Very good written yummy
So happy to hear Voyance! Thank you for coming back and leaving a note.
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!
Hi Monica! Thank you for your note and tips on Soba (yummm!!) and fresh spinach! Hooray for peanut dressing! So happy to hear!
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.
Hahhaaa!! Thank you for that Michelle! Much needed :D So happy to hear!
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!
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!