Thai Peanut Noodle Salad

Making a Thai Peanut Noodle Salad is a fantastic way to explore the balance of the four pillars of Thai flavor: salty, sweet, sour, and spicy 🌶️.

I'll help you build this recipe step-by-step and can ask guiding questions along the way to make sure it suits your taste. To get started, where would you like to focus first?

The Flavor Foundation: We’ll break down the ingredients for a creamy, balanced peanut dressing and how to adjust the "big four" flavors.

Textural Elements: We’ll look at the best noodles to use (rice vs. wheat) and which crunchy vegetables 🥗 create that signature fresh contrast.

Protein & Customization: We’ll discuss how to prep proteins like shrimp, chicken, or tofu, and how to make the dish vegan or gluten-free.

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Vibrant Thai Peanut Noodle Salad

This Thai-inspired noodle salad is a perfect balance of creamy, crunchy, sweet, and spicy. It's refreshing enough for a summer lunch but hearty enough for dinner.

🥗 Ingredients

The Base

Noodles: 8 oz (225g) Rice noodles (linguine width) or Soba noodles.

Protein: 2 cups cooked shredded chicken, pan-seared tofu cubes, or shelled edamame.

Crunch: 2 cups shredded red cabbage, 1 large grated carrot, 1 red bell pepper (thinly sliced).

Freshness: 1/2 cup chopped cilantro, 1/4 cup sliced green onions, 1/4 cup fresh mint (optional).

The Creamy Peanut Dressing

1/2 cup creamy peanut butter

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp lime juice (approx. 1 large lime)

1 tbsp honey or agave nectar

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp freshly grated ginger

1 clove garlic, minced

1-2 tsp Sriracha or chili garlic sauce (adjust to heat preference)

2-3 tbsp warm water (to thin to desired consistency)

Garnishes

Crushed roasted peanuts

Lime wedges

Red pepper flakes or fresh chili slices

👨‍🍳 Instructions

1. Prepare the Noodles

Cook your noodles according to the package instructions.

Pro Tip: For rice noodles, be careful not to overcook. Drain them and immediately rinse under cold running water to stop the cooking process and remove excess starch. Toss with a drop of sesame oil to prevent sticking.

2. Whisk the Dressing

In a medium bowl, combine all dressing ingredients except the water. Whisk until smooth. Add warm water one tablespoon at a time until the dressing is pourable but still thick enough to coat a spoon.

3. Assemble the Salad

In a large mixing bowl, combine the cooled noodles, your chosen protein, cabbage, carrots, bell peppers, and herbs.

4. Toss and Infuse

Pour the peanut dressing over the salad. Use tongs to toss everything thoroughly until the noodles and vegetables are evenly coated.

5. Serve

Plate the salad and top generously with crushed peanuts, extra green onions, and a squeeze of fresh lime.

💡 Recipe Tips

Make Ahead: This salad actually tastes better after sitting for 30 minutes, allowing the flavors to meld. If making a day in advance, keep the dressing separate and toss just before serving.

Vegetable Variations: Snap peas, shredded kale, or bean sprouts also make excellent additions.

Texture Control: If the noodles soak up all the dressing and seem dry the next day, simply whisk in a splash of water or lime juice to loosen them up.