If you love bold, creamy flavors and crisp, fresh veggies, this Thai Peanut Noodle Salad hits the spot every time. I make a batch when I need a quick weeknight dinner or a portable potluck dish — it keeps well and sings with bright lime and toasted peanuts. If you like the tangy crunch of my Asian Peanut Slaw recipe, you’ll find many familiar flavors in this noodle salad.
Why Make This Recipe
- It’s fast: ready in about 25–30 minutes, so it’s perfect for busy weeknights or last-minute guests.
- Big flavor, little effort: the peanut dressing is rich and layered — savory, sweet, tangy, and a touch spicy.
- Versatile and nutritious: you get carbs, healthy fats, and lots of crunchy vegetables in one bowl.
- Make-ahead friendly: the dressing can be made a few days ahead to deepen the flavor.
- Personal note: I love this recipe because the peanut sauce improves overnight — leftovers are consistently better the next day, which makes lunch planning easy.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10–12 minutes (mostly for noodles and toasting)
- Total time: 20–25 minutes
- Servings: 4 main-course servings or 6 as a side
- Difficulty: Easy
- Method: Boil noodles, whisk a warm peanut dressing to emulsify, toss with thinly sliced vegetables and herbs, serve chilled or at room temperature.
My Experience Making This Recipe
I tested this salad several times, tweaking the water and acid balance in the sauce to avoid it being too thick or too sharp. Toasting the peanuts and using warm water to loosen the sauce were the two changes that made the texture and aroma noticeably better.
How to Make Thai Peanut Noodle Salad
Start by boiling 8 ounces (about 225 g) of rice noodles, udon, or spaghetti according to package directions until al dente (usually 6–9 minutes). Drain and rinse under cold water to stop cooking and prevent sticking, then toss with 1 teaspoon neutral oil if you won’t dress immediately. For the sauce, whisk 1/2 cup creamy peanut butter, 3 tablespoons soy sauce (or tamari for gluten-free), 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup, 1 tablespoon toasted sesame oil, 1–2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 2–4 tablespoons warm water until smooth and pourable; add 1 teaspoon sriracha if you want heat. Toss noodles with 2 cups shredded carrots, 1 cup thinly sliced red bell pepper, 1 cup julienned cucumber, 3 sliced scallions, a handful of cilantro, and the sauce. Finish with 1/3 cup toasted chopped peanuts and a squeeze of fresh lime before serving.
Equipment notes: use a large pot for boiling, a colander, a medium bowl for the sauce, and a whisk for a smooth emulsion.
Expert Tips for Success
- Emulsify the sauce: whisk the peanut butter with warm water first, then add soy and acids; this prevents lumps and creates a silky dressing.
- Taste and adjust: always taste for salt, acid, and sweetness — add lime or vinegar to brighten, honey to mellow.
- Toast peanuts for aroma: toast chopped peanuts in a dry skillet over medium heat for 4–6 minutes, tossing, until golden and fragrant, or bake at 350°F (175°C) for 6–8 minutes.
- Don’t overcook noodles: remove them a minute early and shock in cold water to keep them al dente and springy.
- For protein ideas, consider skewers or grilled meats such as Chicken Satay with Thai Peanut Sauce to serve alongside for a hearty meal.
How to Serve Thai Peanut Noodle Salad
- Serve chilled or at room temperature for picnics, potlucks, or weeknight dinners.
- Garnish with chopped cilantro, extra lime wedges, sesame seeds, and a sprinkle of toasted peanuts for contrast.
- For a full meal, add grilled chicken, tofu, or prawns; I like pairing it with lighter salads like the Irresistibly Fresh Thai Chicken Salad.
- Presentation tip: serve in a wide shallow bowl so the colorful vegetables sit on top of the noodles for visual appeal.
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for 3–4 days. If you plan to store longer, keep the dressing separate — it will keep up to 7 days in the fridge in a sealed jar. Noodles with dressing can be frozen, but the texture suffers; instead, freeze only the peanut sauce in a freezer-safe jar for up to 3 months, leaving 1 inch headspace. Reheat refrigerated servings gently by letting them sit at room temperature 10–15 minutes, then toss and add a tablespoon or two of warm water if the sauce has thickened. If you prefer warm, briefly microwave single portions for 45–60 seconds and stir to redistribute the sauce.
Recipe Variations
- Gluten-free: use tamari or coconut aminos and gluten-free rice noodles to make the dish safe for celiac diets.
- Vegan: swap honey for maple syrup and use tofu or edamame for protein.
- Low-carb: replace noodles with spiralized zucchini or konjac noodles; serve immediately to avoid sogginess.
- Warm bowl version: serve lightly sautéed vegetables and hot noodles with the same dressing for a warm take similar to a Thai Peanut Buddha Bowl.
Nutritional Highlights
- Good source of plant-based protein and healthy fats from peanut butter and chopped peanuts.
- High in fiber and vitamins when you load it with raw vegetables like carrots, bell pepper, and cucumber.
- Allergen note: contains peanuts and soy; substitute sunflower seed butter and coconut aminos for peanut- and soy-free versions.
- Portion guidance: this recipe yields four moderate main-course portions; scale down to 6 if serving as a side.
Troubleshooting Common Issues
- Sauce too thick: thin with 1–2 tablespoons warm water at a time until you reach a pourable consistency; warm water helps emulsify better than cold.
- Noodles sticking together: rinse immediately under cold water after draining, then toss with 1 teaspoon oil if not serving right away.
- Bland flavor: add acid (lime or rice vinegar) in 1/2 teaspoon increments and a pinch of salt until the flavors pop.
Frequently Asked Questions
Q: Can I make the peanut sauce ahead of time?
A: Yes — the sauce actually benefits from resting for several hours or overnight in the fridge because the flavors meld. Store it in a sealed jar for up to 7 days and thin with warm water before using.
Q: Which noodles work best for texture and flavor?
A: Rice noodles offer the lightest texture and absorb the sauce nicely, while udon gives a chewier bite. Regular spaghetti or linguine are convenient pantry substitutes; cook to al dente and rinse to remove excess starch.
Q: How do I keep vegetables crisp when making the salad ahead?
A: Store the dressing separately and keep the vegetables and noodles in separate airtight containers. Combine no more than 1 hour before serving for optimal crunch, or dress the noodles and add crunchy vegetables right before serving.
Q: Can I grill the vegetables or protein first?
A: Absolutely — grilling bell peppers, zucchini, or shrimp adds smoky depth. Grill over medium-high heat (about 400°F / 200°C) until char marks form and the protein reaches safe internal temperatures (chicken 165°F / 74°C), then toss with the noodles and sauce.
Enjoy making this Thai Peanut Noodle Salad — it’s one of those recipes that’s easy to adapt and reliably delicious.
Print
Thai Peanut Noodle Salad
- Total Time: 25 minutes
- Yield: 4 main-course servings 1x
- Diet: Vegan
Description
A bold and creamy noodle salad with fresh veggies and a tangy peanut dressing, perfect for quick dinners or potlucks.
Ingredients
- 8 ounces rice noodles, udon, or spaghetti
- 1 teaspoon neutral oil
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1–2 minced garlic cloves
- 1 teaspoon grated fresh ginger
- 2–4 tablespoons warm water
- 1 teaspoon sriracha (optional)
- 2 cups shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup julienned cucumber
- 3 sliced scallions
- Handful of cilantro
- 1/3 cup toasted chopped peanuts
- Squeeze of fresh lime
Instructions
- Boil the rice noodles according to package directions until al dente (6–9 minutes), then drain and rinse under cold water.
- Toss noodles with neutral oil if not dressing immediately.
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, ginger, and warm water until smooth.
- Add sriracha if desired for heat.
- Toss noodles with carrots, red bell pepper, cucumber, scallions, cilantro, and prepared sauce.
- Finish with toasted chopped peanuts and a squeeze of fresh lime before serving.
Notes
Store leftovers in an airtight container for 3–4 days. If storing longer, keep the dressing separate.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg