I love how this Thai Peanut Noodle Salad comes together so quickly while still feeling vibrant and satisfying. I make silky noodles, toss them with crisp vegetables, and coat everything in a creamy peanut sauce that balances sweet, savory, and tangy flavors. It’s one of those recipes I turn to when I want something fresh, filling, and full of personality without spending hours in the kitchen.
Why You’ll Love This Recipe
I like this recipe because it fits perfectly into busy days while still delivering bold flavor. I can have it on the table in under 30 minutes, and I enjoy how easy it is to customize with different vegetables or proteins. I also appreciate that it uses simple, affordable ingredients I usually already have. Every bite gives me a mix of soft noodles, crunchy vegetables, and rich peanut sauce, which keeps the dish exciting and satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Noodles: 250 g / 8.8 oz of spaghetti, linguine, rice noodles, or soba noodles
Bell peppers: 1 large, thinly sliced
Carrot: 1 medium, julienned
Cucumber: 1/2 medium, thinly sliced
Green onions: 2–3, chopped
Peanuts: 1/4 cup, chopped
Sesame seeds: 1 tablespoon, toasted
Peanut sauce ingredients:
Peanut butter: 1/2 cup
Soy sauce: 3 tablespoons
Rice vinegar: 2 tablespoons
Honey: 2 tablespoons
Sesame oil: 1 tablespoon
Garlic: 2 cloves, minced
Ginger: 1 teaspoon, grated
Red pepper flakes: 1/4 teaspoon, or to taste
Lime juice: 1 tablespoon, freshly squeezed
Water: 2–4 tablespoons, to thin the sauce
Directions
I start by bringing a large pot of salted water to a boil and cooking the noodles according to the package directions until al dente. I drain them and rinse with cold water to stop the cooking, then set them aside.
Next, I whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, and lime juice in a bowl. I add water a little at a time until the sauce is creamy and pourable, tasting and adjusting as needed.
To assemble, I combine the noodles, bell peppers, carrot, cucumber, and green onions in a large bowl. I pour the peanut sauce over everything and toss until well coated, then finish with chopped peanuts and sesame seeds.
Servings And Timing
I usually make this recipe to serve 4 to 6 people. The prep time is about 20 minutes, the cooking time is around 10 minutes, and the total time comes to roughly 30 minutes.
Variations
I often switch things up depending on what I have on hand. Sometimes I add extra red pepper flakes or chili garlic sauce for more heat. When I want a richer sauce, I replace the water with a little coconut milk. I also like adding shredded cabbage, bean sprouts, or edamame for more texture. If I need a gluten-free option, I use rice noodles and tamari instead of soy sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I’ve noticed the noodles absorb some sauce as they sit, so I usually stir in a splash of water or lime juice before serving. I reheat it gently in the microwave or enjoy it cold. I don’t recommend freezing, as the noodles and vegetables lose their texture.
FAQs
How Do I Keep The Noodles From Getting Soggy?
I make sure to cook the noodles just until al dente and rinse them with cold water right after draining. This stops the cooking and keeps them firm.
Can I Make This Salad Ahead Of Time?
I often prepare the noodles, vegetables, and sauce separately and store them in the fridge. I toss everything together shortly before serving for the best texture.
What Type Of Noodles Work Best?
I like using rice noodles or spaghetti, but I’ve found that soba and linguine work just as well. I choose whatever I have available.
Can I Add Protein To This Salad?
I regularly add grilled tofu, chicken, or even shrimp when I want to make it more filling. I simply mix it in at the end.
Is This Recipe Suitable For Meal Prep?
I think it works well for meal prep if I keep the sauce separate until I’m ready to eat. That way, everything stays fresh and balanced.
Conclusion
I keep coming back to this Thai Peanut Noodle Salad because it’s fast, flexible, and packed with flavor. It works just as well for a quick lunch as it does for a potluck or light dinner. Every time I make it, I’m reminded how easy it is to bring bold, comforting flavors into everyday cooking.
This Thai Peanut Noodle Salad is a quick, colorful, and satisfying dish made with noodles, crunchy vegetables, and a creamy peanut sauce. It’s perfect for busy weeknights or light meals, and easy to customize to your taste.
Total Time:30 minutes
Yield:4 to 6 servings
Ingredients
250 g (8.8 oz) noodles (spaghetti, linguine, rice noodles, or soba)
1 large bell pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, thinly sliced
2–3 green onions, chopped
1/4 cup peanuts, chopped
1 tablespoon sesame seeds, toasted
For the peanut sauce:
1/2 cup peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1/4 teaspoon red pepper flakes (or to taste)
1 tablespoon fresh lime juice
2–4 tablespoons water (to thin sauce)
Instructions
Cook the noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water; set aside.
In a bowl, whisk together all the peanut sauce ingredients. Add water gradually until the sauce reaches a creamy, pourable consistency.
In a large bowl, combine the noodles, bell pepper, carrot, cucumber, and green onions.
Pour the peanut sauce over the salad and toss until evenly coated.
Top with chopped peanuts and sesame seeds. Serve immediately or chill before serving.
Notes
Rinse the noodles in cold water to stop cooking and avoid sogginess.
Adjust sauce thickness with more or less water or lime juice.
Add grilled chicken, shrimp, or tofu for extra protein.
Store sauce separately for meal prep and mix before serving.
