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Cold Thai Peanut Noodle Salad

Discover the perfect dish for warm days with the Cold Thai Peanut Noodle Salad! This vibrant recipe combines soft rice noodles, fresh veggies like carrots, bell peppers, and cucumbers, all tossed in a rich, creamy peanut sauce. Not only is this salad refreshing and packed with flavors, it's also nutritious, making it a great addition to your meals or gatherings. Dive into this easy-to-make, satisfying salad that everyone will love!

Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 cup bell peppers, thinly sliced (red and yellow for color)

1 cup cucumber, julienned

1 cup edamame (shelled, fresh or frozen)

1/4 cup red onion, thinly sliced

1/4 cup fresh cilantro, chopped

1/4 cup chopped peanuts (for garnish)

Lime wedges (for serving)

For the Peanut Sauce:

1/2 cup creamy peanut butter

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

2 tbsp honey or maple syrup

1 clove garlic, minced

1 tsp fresh ginger, grated

2-4 tbsp warm water (to thin out sauce)

Red pepper flakes (optional, for heat)

Instructions
 

Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.

    Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and grated ginger. Gradually add warm water while whisking until you reach your desired consistency (you want it pourable, but not too thin). If you like it spicy, add a pinch of red pepper flakes to taste.

      Combine the Salad Base: In a large mixing bowl, combine the cooled rice noodles, shredded carrots, sliced bell peppers, julienned cucumber, edamame, and red onion. Toss these ingredients together until well mixed.

        Dress the Salad: Pour the peanut sauce over the noodle and vegetable mixture. Using tongs or two forks, gently toss everything together until all ingredients are evenly coated with the sauce.

          Chill and Serve: For the best flavors, let the salad chill in the refrigerator for about 30 minutes before serving. Just before serving, toss again and sprinkle the chopped cilantro and peanuts on top for garnish. Serve with lime wedges for an added zesty kick.

            Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings