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.
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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 :).