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!
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 Peanut 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!
“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
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
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
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Ingredients
For the Salad
- 1/2 cup (65 grams) Cashews, or peanuts
- 1 cup (140 grams) Shelled Edamame, frozen
- 4 ounces (110 grams) Rice Stick Noodles
- 1-2 teaspoons Sesame Oil, optional, *see note
- 1 1/2 cups (155 grams) Red or Yellow Bell Pepper, about 1 large, I like to mix red and yellow
- 1 cup (45 grams) Carrots, shredded
- 3 cups (190 grams) Cabbage, green and purple mixed, shredded
- 1 cup (100 grams) Sugar Snap Peas, or snow peas, sliced into bite size pieces on the bias
- 1/2 cup (30 grams) 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 tablespoons (100 grams) Peanut Butter, smooth, natural
- 2 1/2 tablespoons Lime Juice, from about one lime
- 3 1/2 tablespoons Tamari, **soy sauce may be used if desired (see note)
- 2 tablespoons Maple Syrup, or honey
- 2 teaspoons Sriracha, or 1/4 tsp red chili flakes
- 3-4 tablespoons 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.
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!Â
**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.Â
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Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 37g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 734mg | Potassium: 496mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2313IU | Vitamin C: 59mg | Calcium: 73mg | Iron: 3mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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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