This cold 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!
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Noodles are the best, right? Cold noodle salads like this Thai noodle salad remind me of summer and being a kid because practically all I ate was pasta and noodles.
My version of noodles back then consisted of absolutely zero vegetables, so times have definitely changed, but still. This is the perfect way to satisfy your pasta craving on a warm day.
This recipe is peanuty, fresh, satisfying and comes together in under 30 minutes. Make it gluten free by using rice noodles, up the protein with some shredded chicken, or make it spicy with lots of red pepper flakes.
How to make this recipe
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, and shred the carrots in a food processor, but you can cut them into larger pieces if you like.
Once the noodles are done cooking, rinse them with cold water. This will stop them from cooking and also lower the temperature because you want to eat this salad cold. Toss the noodles with the prepared veggies.
Toss about 1/2 the sauce with the noodles/veggies until well combined, then add as much more as you like until it reaches your desired sauciness level. I usually add all of the sauce, but add as little as you like!
Sprinkle on top some chopped cilantro, scallions and crushed peanuts. Add some extra red pepper flakes for some spice.
- 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.
- While I listed some of my favorite additions to this, you can put basically whatever you want in a salad. You can use any veggies in this recipe or even add some baked tofu, tempeh, chicken, or chickpeas for added protein.
- You can serve this Thai noodle salad exactly as is for a simple lunch, or serve it alongside some maple glazed salmon or grilled chicken for a delicious summer dinner!
- If you’re using regular white rice pad Thai style noodles, you usually just soak those in hot water instead of boiling them. Always follow the package instructions because different noodles have different cooking methods.
You’ll also love..
- Mashed Chickpea ‘tuna’ salad
- Thai Quinoa Salad
- Asparagus pasta salad with creamy lemon dressing
- Roasted Fingerling Potatoes
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Thai Noodle Salad with Peanut Sauce
- 12 ounces dry noodles (rice, soba, etc.)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded/grated carrot
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- 1 batch peanut sauce (click for recipe)
- ~1/2 cup chopped cilantro for garnish
- Optional: 1/2 cup crushed peanuts (chopped)
- Bring a large pot of water to a boil.
- Cook pasta according to package instructions.
- 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.
- Pour half the sauce over the pasta and mix together. Keep adding sauce until it reaches your desired sauciness (a real word!). I ended up using almost all of the sauce, but you may want less, depending on preference. The sauce stores well in the fridge so don’t feel like you need to use it all!
- Top with fresh cilantro, scallions, peanuts, and sesame seeds.