Thai Noodle Salad with Thai Peanut Sauce Recipe
A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings.
How to Make the Best Thai Noodle Salad with Thai Peanut Sauce
This Thai Noodle Salad with Peanut Sauce is the perfect balance of fresh, crunchy vegetables and satisfying noodles, all brought together with a rich and creamy peanut dressing. Whether you’re looking for a healthy weeknight dinner or a crowd-pleasing dish for your next potluck, this recipe has you covered.
What makes this salad truly special is the homemade Thai peanut sauce. Blended with fresh ginger, garlic, citrus juices, and just the right amount of heat, it transforms simple ingredients into something extraordinary. The sauce can be made ahead of time, making this an ideal make-ahead meal for busy weeks.
The beauty of this dish lies in its versatility—use whatever noodles you have on hand, from rice noodles to soba to regular linguini. Load it up with your favorite vegetables, and don’t be shy with the fresh herbs. Cilantro, basil, and mint all work wonderfully here, adding brightness to every bite.
Thai Noodle Salad with Thai Peanut Sauce
A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings.
Ingredients
Noodles & Vegetables
Thai Peanut Sauce
Instructions
Prepare Noodles
- Cook pasta according to directions on the package. Drain and chill under cold running water, then drain again.
Make Peanut Sauce
- While noodles are cooking, add all the peanut sauce ingredients to a blender and blend until smooth. You can do this up to 3 days ahead and refrigerate.
Assemble Salad
- Slice, grate, and chop all vegetables.
- Place shredded veggies, bell pepper, scallions, cilantro and jalapeno into a serving bowl. Toss to combine.
- Add the cold noodles to the serving bowl and toss again.
- Pour some peanut sauce over top and toss well to combine—no need to use all, just enough to coat generously. Save any extra sauce for leftover salad, as it can soak up the sauce overnight.
- Adjust the salt to your liking, add chili flakes if you want, or more lime. Serve garnished with roasted peanuts, cilantro, and a lime wedge.
Notes
- For rice noodles, be careful not to overcook—follow package directions closely.
- The peanut sauce can be made up to 3 days ahead and stored in the refrigerator.
- This salad is great for meal prep and tastes even better the next day as the flavors meld together.
- For added protein, serve with Sesame Ginger Tofu.
