Discover the vibrant and delicious Thai Peanut Noodle Salad, a perfect mix of fresh veggies and a creamy peanut dressing that will tantalize your taste buds! This easy recipe combines rice noodles, colorful bell peppers, crispy snap peas, and more, all topped with crunchy peanuts. Ready in just 20 minutes, it's an ideal dish for any meal.
8 oz rice noodles
1 cup shredded carrots
1 bell pepper, sliced (red, yellow, or orange for color)
1 cup sugar snap peas, trimmed and halved
1 cup red cabbage, thinly sliced
½ cup green onions, sliced
½ cup fresh cilantro, chopped
½ cup unsalted peanuts, roughly chopped
For the Peanut Dressing:
3 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon fresh lime juice
1 teaspoon maple syrup (or honey)
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon water (adjust to desired consistency)
![For this salad, you need fresh and colorful ingredients. Here’s what you’ll need: - 8 oz rice noodles - 1 cup shredded carrots - 1 bell pepper, sliced (choose red, yellow, or orange) - 1 cup sugar snap peas, trimmed and halved - 1 cup red cabbage, thinly sliced - ½ cup green onions, sliced - ½ cup fresh cilantro, chopped - ½ cup unsalted peanuts, roughly chopped These ingredients make a crunchy, fresh base for your salad. The mix of colors adds fun and flavor. This dressing is key to your salad's taste. Gather these items: - 3 tablespoons peanut butter - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh lime juice - 1 teaspoon maple syrup (or you can use honey) - 1 clove garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon water (to adjust the thickness) This dressing will bring a creamy, savory taste. It balances the crunch of the veggies. Garnishes can make your salad look even better. Consider these options: - Extra chopped peanuts - More fresh cilantro - Lime wedges for a zesty touch These garnishes enhance both the look and flavor of your salad. You can pick what you like best! For the full recipe, check out the complete guide. First, get a pot of water boiling. Add the rice noodles and cook them. Follow the package instructions for the right time. Once the noodles are soft, drain them. Rinse the noodles with cold water. This helps stop the cooking. Set them aside to cool. Next, grab a large bowl. Add the shredded carrots, sliced bell pepper, sugar snap peas, red cabbage, and green onions. Mix these veggies together. They add great color and crunch. Don’t forget to add the fresh cilantro. It gives a bright taste to the salad. Now, let’s make the peanut dressing. In a separate bowl, add peanut butter, soy sauce, and sesame oil. Squeeze in fresh lime juice. Add maple syrup for sweetness. Then, throw in minced garlic and ginger. Whisk everything together until smooth. If it’s too thick, add a little water. This dressing will make your salad tasty and creamy. After you have everything ready, combine the cooled rice noodles with the veggies. Pour the dressing over them and toss well. This ensures every bite is full of flavor. Add the chopped peanuts on top for crunch. You can serve it right away or chill it for 30 minutes. This time lets the flavors mix. Check the [Full Recipe] for all the details. To make a great peanut dressing, start with smooth peanut butter. Use 100% natural peanut butter for the best taste. Mix it with soy sauce for saltiness. Add sesame oil for a rich flavor. Fresh lime juice gives it a nice tang. Maple syrup or honey adds sweetness. Don't forget garlic and ginger for extra zest. If the dressing is too thick, add water. Stir until the dressing is smooth and creamy. Taste and adjust as you like! Serve your Thai peanut noodle salad in big bowls. For a pop of color, garnish with fresh cilantro. Sprinkle chopped peanuts on top for crunch. For a zingy touch, add lime wedges. This salad is great as a side dish or a main meal. You can serve it cold or at room temperature. If you want the flavors to blend, chill it for 30 minutes before serving. You can swap some ingredients to suit your taste. If you don’t have rice noodles, try soba or whole wheat noodles. For veggies, use whatever you have on hand. Cucumber and zucchini work well too. If you want protein, add cooked chicken or tofu. You can also try different nuts like cashews or walnuts. Experiment with the dressing by adding chili paste for heat. This recipe is flexible, so have fun with it! {{image_2}} You can make this salad heartier by adding protein. Cooked chicken adds a tasty touch. Simply chop it into bite-sized pieces and mix it in. If you prefer plant-based options, use tofu. Press it to remove water, then cube and sauté until golden. Both options bring flavor and texture to the dish. Feel free to mix in different veggies for fun. Broccoli, zucchini, or even spinach work great. Each adds color and nutrients. Just make sure to cut them into small pieces for easy eating. You can also use frozen veggies if fresh ones aren't available. They save time and still taste good. Want to add heat? It's easy to spice things up! You can chop in fresh chili peppers or add red pepper flakes to your dressing. If you like milder flavors, skip the heat altogether. Balance is key, so adjust based on your taste. This way, you can create a salad that fits your family's spice level. Try these variations to make the Thai Peanut Noodle Salad your own. For the complete recipe, check out the Full Recipe. To keep your Thai peanut noodle salad fresh, store it in an airtight container. If you have extra dressing, store that in a separate container. This helps keep the noodles and veggies crisp. Avoid mixing the salad with the dressing until you are ready to eat. When stored properly, the salad lasts about 3 to 5 days in the fridge. If you notice any change in color or smell, it's best to toss it. Always check leftovers before eating. You can eat the salad cold, but if you prefer it warm, reheat gently. Use a skillet over low heat. Add a splash of water or dressing to keep it moist. Stir often to avoid burning. Enjoy it warm, but remember, fresh is best! For the full recipe, check the details above. I love using rice noodles for this salad. They are light and absorb flavors well. You can find them in Asian grocery stores or the international aisle. Other good options are soba or whole wheat noodles. Just make sure they cook quickly. This keeps the texture nice and fresh. Yes, you can make this salad ahead! It holds well in the fridge. Make it up to a day before serving. Just keep the dressing separate until you're ready to eat. This keeps the veggies crisp and the noodles fresh. Mix it all right before serving for the best taste. Absolutely! This recipe is great for meal prep. You can store portions in containers for easy lunches. Just remember to pack the dressing separately. This way, you can enjoy a fresh salad every day. It keeps well for up to five days in the fridge. This blog post shared how to make a Thai Peanut Noodle Salad. We explored key ingredients, like rice noodles and peanut dressing. I gave you a step-by-step guide for cooking and prepping your meal. You learned helpful tips for the best dressing and fun variations to try. Proper storage and answers to common questions rounded it out. Making this salad is simple and fun. Enjoy your tasty, fresh dish anytime!](https://southerndishes.com/wp-content/uploads/2025/07/a83a9690-39e2-45d2-a690-585ff05f64b9-250x250.webp)