Cold Thai Peanut Noodle Salad

If you're looking for a dish that encapsulates the vibrant flavors of Thai cuisine while also providing a refreshing, light meal option, look no further than Spicy Cold Thai Peanut Noodle Salad. This delightful salad combines the richness of creamy peanut sauce with the crunch of fresh vegetables, creating a symphony of flavors that dance on the palate. With its balance of sweet, salty, spicy, and sour elements, this recipe is a perfect representation of what makes Thai food so beloved around the world.

Discover the vibrant flavors of Thai cuisine with this Spicy Cold Thai Peanut Noodle Salad. This refreshing dish combines gluten-free rice noodles, crunchy fresh vegetables, and a creamy peanut sauce that perfectly balances sweet, salty, spicy, and sour elements. It's ideal for warm days, picnics, or quick weeknight dinners. With simple steps, you can impress your family and friends with a nutritious meal that's not only delicious but also versatile and easy to customize.

Print Recipe Pin Recipe

Ingredients

8 oz rice noodles

1 cup shredded carrots

1 cup red bell pepper, thinly sliced

1 cup purple cabbage, shredded

1 cup cucumber, julienned

1/2 cup fresh cilantro, chopped

1/2 cup green onions, chopped

1/4 cup roasted peanuts, chopped (for garnish)

For the Peanut Sauce:

1/2 cup creamy peanut butter

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

2 tbsp lime juice (about 1 lime)

2 tbsp honey or maple syrup

1-2 tsp sriracha (adjust to taste)

2-3 tbsp warm water (to thin the sauce, as needed)

1 clove garlic, minced

1 tsp fresh ginger, grated

Instructions

Cook Noodles: Begin by cooking the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for about 10-12 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Sauce: In a medium bowl, combine the creamy peanut butter, soy sauce, lime juice, honey or maple syrup, sriracha, garlic, and ginger. Use a whisk to blend until smooth. If the sauce is too thick, gradually add warm water until reaching your desired consistency.

Mix the Salad: In a large mixing bowl, add the drained noodles, shredded carrots, red bell pepper, purple cabbage, cucumber, cilantro, and green onions. Drizzle over the peanut sauce and toss gently until all ingredients are well-coated.

Taste and Adjust: Taste the salad and adjust the seasoning as necessary, adding more lime juice for acidity, sriracha for heat, or honey/maple syrup for sweetness.

Serve: Transfer the salad to serving plates or bowls. Sprinkle chopped roasted peanuts on top for added crunch and garnish with extra cilantro if desired.

Chill: For best results, let the salad sit in the refrigerator for about 30 minutes before serving to allow the flavors to meld.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4