Go Back

Flavorful Thai Peanut Noodle Salad

Kathleen R. Coffey
A refreshing and nutritious Thai-inspired noodle salad with crunchy vegetables and a creamy, tangy peanut dressing, perfect for quick meals or make-ahead lunches.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Asian Fusion, Thai
Servings 4

Equipment

  • 1 Food processor
  • 1 Medium Pot (for boiling)
  • 1 Baking Sheet (for toasting nuts)
  • 1 Fine Mesh Strainer
  • 1 Sharp Chef’s Knife

Ingredients
  

For the Salad:

  • ½ cup 65g cashews or peanuts
  • 1 cup 140g frozen shelled edamame
  • 4 oz 110g rice stick noodles
  • 1-2 tsp sesame oil optional
  • 1½ cups 155g red or yellow bell pepper, sliced
  • 1 cup 45g shredded carrots
  • 3 cups 190g shredded green and purple cabbage
  • 1 cup 100g sugar snap peas or snow peas, sliced
  • ½ cup 30g thinly sliced green onions
  • Fresh herbs Thai basil, mint, cilantro, finely chopped, about 4 tbsp, plus extra leaves for garnish

For the Dressing:

  • 1- inch piece fresh ginger peeled
  • 2 garlic cloves
  • 6 tbsp 100g natural smooth peanut butter
  • 2½ tbsp lime juice about 1 lime
  • 3½ tbsp tamari or soy sauce
  • 2 tbsp maple syrup or honey
  • 2 tsp sriracha or ¼ tsp red chili flakes
  • 3-4 tbsp hot water to thin dressing as needed

Instructions
 

  • Toast the Nuts to Perfection: Preheat your oven to 350°F (180°C). Spread the cashews or peanuts evenly on a baking sheet in a single layer.
    Place the sheet in the oven and toast the nuts for approximately 8 to 9 minutes, or until they turn a beautiful golden brown and release a fragrant, nutty aroma.
    Keep a close eye toward the end to avoid burning. Once toasted, remove the nuts from the oven and allow them to cool completely on the baking sheet.
    After cooling, roughly chop most of the nuts to incorporate into the salad, but reserve about 2 tablespoons whole for garnishing the finished dish.
  • Cook the Edamame in Boiling Water: Bring a medium-sized pot filled with water to a vigorous boil over high heat.
    Once boiling, add the frozen shelled edamame directly into the pot. Let the water return to a boil and then set a timer for 5 minutes.
    Maintain a steady boil during this time to ensure the edamame cook evenly and become tender but still retain a slight bite.
    When done, carefully pour the edamame and water through a fine mesh strainer placed over a large bowl to catch the cooking water.
    Rinse the edamame under cool running water to stop the cooking process and refresh their color and texture. Set the edamame aside.
  • Soak and Prepare the Rice Noodles: Immediately after straining the edamame, use the hot cooking water in the bowl to soak the rice stick noodles.
    Place the noodles in the warm water and allow them to soften for about 4 to 6 minutes.
    Stir gently every couple of minutes to prevent clumping and to ensure they soften evenly.
    Test the noodles periodically to ensure they are tender yet firm to the bite — avoiding mushiness is key.
    Once ready, drain the noodles thoroughly in the strainer and rinse under cold running water, tossing gently until the rinse water runs clear.
    This removes excess starch and prevents the noodles from sticking. Transfer the noodles back to the dry mixing bowl.
  • Toss Noodles with Sesame Oil for Flavor (Optional Step): If desired, drizzle 1 to 2 teaspoons of sesame oil over the drained noodles and toss gently to coat evenly.
    This step helps keep the noodles separate as they cool and adds a subtle, nutty flavor that complements the peanut dressing beautifully.
    If you choose to skip this, don’t worry — the dressing will eventually loosen the noodles when combined.
  • Combine Salad Vegetables and Herbs: To the bowl containing the prepared noodles, add the cooked edamame, roughly chopped toasted nuts (except the reserved garnish), shredded carrots, thinly sliced bell peppers, shredded cabbage mix, sliced sugar snap peas or snow peas, and the thinly sliced green onions.
    Add the finely chopped fresh herbs — Thai basil, mint, and cilantro — according to your taste preferences.
    Toss the entire mixture thoroughly to combine all the ingredients evenly. Cover the bowl and refrigerate the salad while you prepare the dressing.
    Chilling the salad allows the flavors to meld and the vegetables to remain crisp.
  • Prepare the Creamy Peanut Dressing: Peel the fresh ginger and garlic cloves, then place them into the bowl of a food processor.
    Add the smooth natural peanut butter, freshly squeezed lime juice, tamari or soy sauce, maple syrup or honey, and sriracha or red chili flakes.
    Turn on the food processor and begin blending. While the processor is running, slowly drizzle in 3 to 4 tablespoons of hot water to help thin and emulsify the dressing.
    Process until the mixture becomes completely smooth, creamy, and well combined. Check the consistency carefully — the dressing should be thick enough to cling to the noodles and vegetables without pooling at the bottom.
    If it feels too thin, add an additional tablespoon or two of peanut butter; if too thick, add a small amount of hot water until the desired texture is reached.
  • Toss Salad with Dressing for Full Flavor: Remove the chilled salad from the refrigerator. Pour the peanut dressing over the salad gradually, holding back about ¼ cup to use later as extra topping if desired.
    Using salad tongs or two large spoons, toss the salad very thoroughly so that every noodle strand, vegetable piece, and herb leaf is evenly coated with the luscious dressing.
    Taste a small amount and adjust seasoning if needed — you can add a splash more tamari for saltiness, a squeeze of lime for brightness, or extra sriracha for heat.
  • Garnish and Serve Beautifully: Transfer the dressed salad into a large serving bowl or individual plates.
    Garnish generously with the reserved whole toasted nuts and some additional fresh herbs to add vibrant color and texture.
    Serve the salad with lime wedges on the side for guests to squeeze fresh lime juice over their servings if desired.
    For those who enjoy extra spice, offer additional sriracha sauce alongside.
  • Storage and Serving Tips for Best Experience: This Thai Peanut Noodle Salad keeps well refrigerated for up to three days, making it a fantastic option for meal prep or make-ahead lunches.
    For best texture and flavor, remove the salad from the fridge about 30 minutes before serving to allow the dressing’s fats to soften and the flavors to develop fully.
    Toss lightly once more before serving to refresh the salad.

Notes

  • Toasting the nuts enhances their flavor and adds a satisfying crunch to the salad.
  • Using the edamame cooking water to soak the noodles is a great way to impart subtle flavor and saves on washing extra dishes.
  • Rinsing the noodles thoroughly after soaking removes excess starch, preventing them from sticking together.
  • Sesame oil is optional but highly recommended for adding depth and a toasty aroma to the noodles.
  • The peanut dressing can be adjusted easily for sweetness, saltiness, or spiciness to suit your taste preferences.
  • This salad tastes best when served chilled or at room temperature, making it excellent for make-ahead meals.
  • Fresh herbs like Thai basil, mint, and cilantro are key to authentic flavor and freshness. Don’t skip them!