This Thai Peanut Noodle Salad stands out for its vibrant medley of textures, bold Southeast Asian-inspired flavors, and impressive nutritional profile.
It’s a satisfying, plant-based dish packed with colorful vegetables, tender rice noodles, and a creamy peanut-lime dressing that hits every savory, sweet, and spicy note.
30-Minute Thai Peanut Noodle Salad
Equipment
- 1 Food Processor – For blending the creamy dressing
- 1 Medium Saucepan – To cook edamame and soften noodles
- 1 Fine Mesh Strainer – To drain and rinse edamame and noodles
- 1 Large Mixing Bowl – For combining and tossing ingredients
- 1 Chef’s Knife – For slicing vegetables and herbs
Ingredients
For the Salad:
- ½ cup 65g roasted cashews or peanuts, plus extra for garnish
- 1 cup 140g shelled frozen edamame
- 4 oz 110g rice stick noodles
- 1 –2 teaspoons toasted sesame oil optional – see notes
- 1 ½ cups 155g julienned red and/or yellow bell pepper
- 1 cup 45g shredded carrots
- 3 cups 190g thinly shredded green and purple cabbage
- 1 cup 100g sugar snap peas or snow peas, sliced diagonally
- ½ cup 30g thinly sliced green onions
- 4 tablespoons finely chopped fresh herbs Thai basil, cilantro, and/or mint, plus whole leaves for garnish
For the Peanut Dressing:
- 1- inch piece fresh ginger peeled
- 2 large cloves garlic peeled
- 6 tablespoons 100g natural creamy peanut butter
- 2 ½ tablespoons freshly squeezed lime juice
- 3 ½ tablespoons tamari or low-sodium soy sauce see notes
- 2 tablespoons maple syrup or honey
- 2 teaspoons sriracha sauce or ¼ teaspoon crushed red pepper flakes
- 3 –4 tablespoons hot water as needed to thin the dressing
Instructions
- Toast the Nuts: Preheat your oven to 350°F (180°C). Spread the cashews or peanuts on a small baking sheet and toast for 8–9 minutes, or until lightly golden and aromatic. Remove, let cool slightly, then coarsely chop. Reserve 2 tablespoons for garnish.
- Cook the Edamame: Bring a medium pot of water to a boil. Add the frozen edamame and cook for 5–6 minutes, until tender.Place a colander inside a large bowl to catch the hot water when draining. Drain the edamame, reserving the water in the bowl. Rinse the edamame under cold water to cool. Set aside.
- Soften the Noodles: Using the same hot water from the edamame, soak the rice noodles for 4–6 minutes, or until softened but still firm to the bite. Gently stir with a fork to prevent sticking.Once tender, drain and rinse under cold water until the water runs clear. Pat the mixing bowl dry, then transfer noodles to it. Drizzle with sesame oil if using, and toss to prevent sticking.
- Prepare the Salad Base: To the bowl of noodles, add the cooked edamame, chopped toasted nuts (excluding reserved garnish), bell pepper, carrots, cabbage, snap peas, green onions, and chopped herbs. Lightly toss to combine, then refrigerate while making the dressing.
- Make the Dressing: In a food processor, combine the ginger, garlic, peanut butter, lime juice, tamari, maple syrup, and sriracha. While blending, slowly add 3 tablespoons of hot water to create a creamy, pourable consistency. Blend until smooth and thick enough to cling to noodles. Add more hot water (up to 1 tablespoon) if needed.
- Assemble and Serve: Pour most of the dressing over the chilled salad, reserving about ¼ cup. Toss thoroughly to ensure everything is well-coated. Taste and add more dressing if needed. Transfer to a serving platter or bowl. Top with extra herbs and the reserved toasted cashews or peanuts. Serve with lime wedges and extra sriracha if desired.
Notes
- Sesame Oil Tip: Drizzling a bit of sesame oil onto the noodles after rinsing helps prevent clumping and adds a toasty, nutty flavor. It’s optional but enhances the overall taste and texture.
- Tamari Substitution: You can use soy sauce in place of tamari. Start with a smaller amount, taste the dressing, and adjust accordingly. Remember, the dressing may taste slightly salty on its own but will mellow once mixed with the salad.
- Make-Ahead Friendly: This salad can be made in advance and stored in the refrigerator for up to 3 days. If chilled, let it sit at room temperature for about 30 minutes before serving to allow the dressing and noodles to soften and become more flavorful.
- Protein Boost: For extra plant-based protein, consider adding more edamame or topping with crispy tofu or roasted chickpeas.
- Customize Your Crunch: Feel free to swap veggies based on what’s in season—shredded Brussels sprouts, red cabbage, or cucumber all work beautifully.
What makes this salad particularly appealing is its balanced nutrition: rich in plant-based protein from edamame and peanut butter, high in dietary fiber from crunchy vegetables, and full of healthy monounsaturated fats from nuts and sesame oil.
Despite its indulgent flavor, it’s low in saturated fat and completely dairy-free, gluten-free, and vegan.
This recipe is an ideal choice for everyday cooking—it’s quick to assemble, easy to customize, and perfect for make-ahead lunches or light dinners.
It stores well for up to three days, making it excellent for meal prep. Whether you’re cooking for a busy week or hosting a casual gathering, this refreshing salad delivers convenience, nourishment, and satisfaction in every bite.
Must-Have Tools for Perfect Results
Food Processor
This powerful kitchen tool makes the peanut dressing ultra-smooth and well-emulsified.
It effortlessly blends tough ingredients like ginger and garlic into a velvety sauce. Beyond this recipe, it’s a staple for homemade dips, sauces, and even doughs.
Medium Saucepan
Used to cook the edamame and soften the rice noodles, this size is ideal for small-batch boiling or reheating.
A quality saucepan is essential in any kitchen for soups, grains, and quick one-pot meals.
Fine Mesh Strainer
Essential for draining edamame and noodles without losing ingredients down the sink. It’s also excellent for rinsing rice, straining sauces, or sifting dry ingredients.
Large Mixing Bowl
Perfect for tossing together noodles, veggies, and dressing without mess. A generously sized bowl is a must-have for salads, baking projects, or marinating ingredients.
Chef’s Knife
Ideal for chopping cabbage, herbs, and slicing snap peas. A sharp, reliable chef’s knife streamlines prep and is an everyday essential for all your kitchen tasks.
Chef’s Secrets for Flavor and Texture
Creating the perfect Thai Peanut Noodle Salad is all about balancing textures and layering flavors.
Toasting the nuts intensifies their natural richness and adds a satisfying crunch, so don’t skip this step—it really elevates the dish.
Using the same water to soak the noodles after cooking the edamame is a clever technique that preserves flavor and reduces waste.
When it comes to the dressing, blending fresh ginger and garlic ensures vibrant aromatics that brighten the creamy peanut base.
Adjust the thickness of the dressing carefully: too thin, and it will pool at the bottom; too thick, and it won’t coat evenly.
For extra depth, a drizzle of toasted sesame oil adds a subtle nuttiness that complements the peanuts beautifully.
Finally, fresh herbs like Thai basil, mint, and cilantro bring brightness and freshness that contrast the rich dressing—don’t skip them!
Serving Suggestions to Impress Guests
This salad shines served chilled or at room temperature, making it versatile for many occasions.
Pair it with grilled chicken, shrimp, or tofu for a more substantial meal, or serve it alongside light spring rolls or fresh vegetable dumplings for a Thai-inspired spread.
Garnish with extra herbs, lime wedges, and a sprinkle of crushed peanuts to add color and texture right before serving.
For a fun twist, offer additional sriracha or chili flakes on the side for guests who prefer more heat.
This dish also makes a fantastic packed lunch or picnic option—just keep the dressing separate until ready to eat to maintain freshness and crunch.
Storage Tips for Freshness and Flavor
Thai Peanut Noodle Salad keeps well in the refrigerator for up to three days, making it a smart meal-prep option.
To preserve the crispness of the vegetables and noodles, store the salad and dressing separately if possible, combining them just before serving.
If you’ve already tossed everything together, try to consume it within 48 hours for the best texture.
Before serving leftovers, allow the salad to come to room temperature for about 20 to 30 minutes; this helps the fats in the dressing soften and the flavors meld beautifully.
Always store in an airtight container to prevent the noodles from drying out and the herbs from wilting prematurely.
Frequently Asked Questions About This Recipe
1. Can I substitute the rice noodles with another type?
Yes! While rice stick noodles are traditional, you can use thin rice vermicelli or even soba noodles for a different texture.
Just adjust soaking or cooking times accordingly to avoid over-softening.
2. Is this recipe gluten-free?
Absolutely, as long as you use tamari or a certified gluten-free soy sauce. Regular soy sauce often contains wheat, so be sure to check labels if gluten is a concern.
3. How spicy is the salad?
The heat level is mild to moderate due to the sriracha and chili flakes.
You can easily adjust this by reducing or omitting the spicy ingredients or adding more if you prefer a bolder kick.
4. Can I prepare this salad ahead of time?
Yes, the salad is excellent for meal prep and can be refrigerated for up to three days.
For optimal freshness, keep the dressing separate and toss just before serving.
5. What if I’m allergic to peanuts?
You can substitute peanut butter with sunflower seed butter or tahini for a similar creamy texture and nutty flavor.
Just be mindful that this will alter the taste slightly but still produce a delicious dressing.
