This Thai noodle salad recipe is an easy gluten free and plant based dinner that is ready in less than 30 minutes! It’s perfect for an easy weeknight dinner or side dish for a party!
Noodles are the best, right? Cold noodle salads like this Thai noodle salad recipe remind me of summer and being a kid because practically all I ate was pasta and noodles. They’re still my favorite comfort food, and this Thai peanut sauce is the best I’ve ever tried. And trust me, I’ve tried a lot!
What is Thai Peanut Sauce made of?
For this recipe, we’re going to be using
- Peanut butter
- Soy sauce
- Toasted Sesame oil
- Rice Vinegar
- Honey or maple syrup
You can sub the peanut butter for almond butter if you have a peanut allergy. I also imagine sunflower seed butter would work well, though I have not tested this myself. These ingredients combine to form the *seriously* best ever peanut sauce. Try it and you’ll see!
How to make a Thai Noodle Salad
Once you make this recipe, you’re going to be obsessed because it is so easy to make. To start, you’ll want to bring a pot of water to a boil. For this recipe you can use either rice noodles, soba noodles, or really any kind of noodle you want. Just cook the noodles according to the package instructions. Meanwhile, prep the sauce and the veggies. I like to slice the veggies into thin strips using a mandolin, but you can cut them into larger pieces if you like. To make the peanut sauce, mince the garlic and then add all of the ingredients into a bowl and mix until everything is well combined. You can add more water to thin it out, or keep as is. Lastly, combine the cooked noodles, veggies, and peanut sauce together and mix until well combined.
A few notes on this Thai noodle salad recipe with peanut sauce
- As prepared, this recipe will keep in the fridge for about 5 days. Store it in an air tight container to keep it nice and fresh.
- I love to make a double batch of the peanut sauce to have in the fridge for buddha bowls, quinoa salad, or other noodle dishes throughout the week.
- The peanut sauce will keep in the fridge as prepared for about 1 week.
- You can thicken the peanut sauce by using less water. The recipe as is will yield a perfectly thick sauce, though if you like it thicker, just start with less water until it reaches your desired consistency.
- You can use any veggies you want in this recipe or even add some baked tofu, tempeh, chicken, or chickpeas for added protein.
- For the peanut sauce, you don’t want to use any old sesame oil. I highly suggest a toasted sesame oil for the best flavor.
- This peanut sauce is not spicy, but you can make it spicy if you like by adding some hot sauce or jalapeno.
Try these other delicious salads next!
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This thai noodle sauce with creamy peanut sauce is the perfect side dish for a party!
- 16 ounces (dry) noodles of choice (rice, soba, etc.)
- 4–6 cups sliced veggies of choice (bell pepper, cabbage, carrots, broccoli, etc.)
- 4 scallions, sliced
- 1/2 cup cashews or peanuts, chopped
- Cilantro for garnish
- 3/4 cup peanut or almond butter
- 3 tbsp toasted sesame oil
- 3 tbsp honey or maple syrup
- 3 tbsp rice vinegar
- 1/4 – 1/2 cup warm water
- 4–6 tbsp soy sauce
- 1 tsp ginger powder
- 3 cloves garlic, minced
- Juice from 1 lime
- Bring a large pot of water to a boil.
- Cook pasta according to package instructions.
- Wash your veggies and slice then into long, thin, strips. I like to use a mandolin for the cabbage to make it easier.
- When the pasta is done cooking, rinse it with cold water and add it into a large serving bowl.
- Add in the veggies and stir together.
- Make your sauce by mincing the garlic and then whisking all remaining ingredients together in a bowl until well combined. Adjust seasonings as desired or add more water to thin it out.
- Pour the sauce over the pasta using as much or as little as you like.
- Top with fresh cilantro, scallions, peanuts, and sesame seeds.
You can use any kind of noodle for this dish as rice, soba, or regular spaghetti!
This recipe can also be enjoyed warm like pad thai.
Keywords: thai noodle salad, side dish for a party, easy peanut sauce, thai salad with peanut sauce