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Crunchy Thai Peanut Noodle Salad - Fresh, Flavorful, and Ready Fast

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Noodles: 8–10 oz rice noodles (medium width) or spaghetti/linguine
  • Vegetables: 2 cups shredded red cabbage
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1 cup cucumber, halved and sliced (optional)
  • 1 cup sugar snap peas or edamame (optional)
  • Herbs and crunch: 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint or Thai basil, chopped (optional)
  • 1/3 cup roasted peanuts, roughly chopped
  • Sesame seeds or crispy fried shallots for topping (optional)
  • Protein (optional but great): 2 cups shredded rotisserie chicken, grilled shrimp, tofu, or tempeh
  • Peanut dressing: 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1–2 tablespoons lime juice (to taste)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1–2 teaspoons toasted sesame oil
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, finely minced or grated
  • 1–2 teaspoons sriracha or chili-garlic sauce (to taste)
  • 2–4 tablespoons warm water to loosen
  • Finishing: Lime wedges, extra cilantro, and salt to taste

Method
 

  1. Cook the noodles: Boil according to package directions until just tender. Drain and rinse under cold water to stop the cooking. Toss with a drizzle of sesame or neutral oil to prevent sticking.
  2. Prep the veggies: While the noodles cook, shred the cabbage, slice the pepper and green onions, and prep the carrot and cucumber. Keep everything bite-sized for easy eating.
  3. Make the dressing: In a bowl, whisk peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha. Add warm water, 1 tablespoon at a time, until it’s pourable and silky. Taste and adjust salt, lime, and heat.
  4. Toss the base: In a large bowl, combine noodles, cabbage, carrot, bell pepper, green onions, and herbs. Add about two-thirds of the dressing and toss well so the noodles are evenly coated.
  5. Add protein (if using): Fold in chicken, shrimp, tofu, or tempeh. Add more dressing as needed to coat everything lightly.
  6. Add crunch: Sprinkle in chopped peanuts and sesame seeds. Toss gently again.
  7. Finish and taste: Squeeze in extra lime, add a pinch of salt if needed, and adjust heat with a little more sriracha. The flavors should be bright and balanced.
  8. Serve: Top with more herbs, peanuts, and crispy shallots if you like. Serve chilled or at room temperature with lime wedges.