Thai Cold Noodle Salad: A Refreshing Asian-Inspired Dish

Thai Cold Noodle Salad brings together vibrant vegetables, tender noodles, and a creamy peanut sauce that delivers authentic Asian flavors in every bite. This refreshing dish combines the perfect balance of sweet, tangy, and spicy elements that make Thai cuisine so beloved worldwide.

Perfect for hot summer days or when you crave something light yet satisfying, this salad transforms simple ingredients into an extraordinary meal. The colorful mix of fresh vegetables and herbs creates a feast for both your eyes and taste buds.

Why This Thai Cold Noodle Salad Recipe Works

This recipe succeeds because it balances textures and flavors perfectly. The combination of tender noodles with crisp vegetables creates an exciting contrast in every forkful.

The homemade peanut sauce eliminates the need for store-bought dressings. Fresh ginger and garlic provide aromatic depth, while lime juice adds brightness that cuts through the rich peanut butter base.

Using a variety of colorful vegetables not only makes the dish visually appealing but also ensures you get different nutrients and flavors. The recipe is flexible enough to accommodate whatever vegetables you have on hand.

What You’ll Need for Thai Cold Noodle Salad

Ingredients

For the Noodles and Vegetables:

• 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
• 4 cups mixed red cabbage, carrots, and radish (shredded or grated)
• 1 red bell pepper, finely sliced
• 3 scallions, sliced
• 1/2 bunch cilantro, chopped (or substitute basil and mint)
• 1 tablespoon jalapeño, finely chopped (adjust to taste)
• 1/4 to 1/2 cup roasted, crushed peanuts for garnish

For the Peanut Sauce:

• 5 thin slices fresh ginger, cut across the grain
• 2 cloves garlic
• 1/2 cup peanut butter (or almond butter)
• 1/2 cup fresh orange juice (roughly 1 large orange)
• 1/3 cup fresh lime juice (roughly 2 limes)
• 1/4 cup soy sauce or liquid amino acids
• 1/3 cup honey, agave, or maple syrup
• 1/4 cup toasted sesame oil
• 1 to 1 1/2 teaspoons cayenne pepper (or sriracha sauce)
• 1 teaspoon salt

Tools

You’ll need basic kitchen equipment to prepare this cold noodle salad:

• Large pot for cooking noodles
• Colander for draining
• High-speed blender for sauce
• Large mixing bowl
• Sharp knife and cutting board
• Box grater or food processor for vegetables

How to Make Thai Cold Noodle Salad

Serving and Storage Tips for Thai Cold Noodle Salad

Serving Tips

Serve this Thai rice noodle salad chilled or at room temperature. It’s perfect as a light lunch, dinner side dish, or potluck contribution.

Garnish each serving with extra crushed peanuts, fresh cilantro, and lime wedges. The acid from lime juice brightens all the flavors and adds a fresh finish.

This salad pairs beautifully with grilled proteins or can stand alone as a vegetarian main dish. Consider serving alongside creamy garlic shrimp pasta for a diverse meal.

Store leftovers in the refrigerator for up to 3 days. The salad actually improves after sitting, as flavors meld together. Add extra sauce if needed, as noodles absorb dressing over time.

Mistakes to Avoid while making Thai Cold Noodle Salad

Don’t overcook the noodles, as they’ll become mushy and unappetizing. Follow package directions exactly and test for doneness frequently.

Avoid adding all the sauce at once. Start with less and gradually add more, as you can always add sauce but can’t remove it.

Don’t skip rinsing the noodles with cold water. This step stops the cooking process and prevents the noodles from sticking together in clumps.

Avoid cutting vegetables too large, as they won’t distribute evenly throughout the salad. Aim for bite-sized pieces that complement the noodle texture.

Suggestions for Thai Cold Noodle Salad

Customize this recipe by adding protein like grilled chicken, shrimp, or tofu. These additions transform the salad into a complete meal.

Experiment with different vegetables based on seasonal availability. Snow peas, cucumber, bean sprouts, or shredded Brussels sprouts work wonderfully.

Try different nut butters in the sauce for variety. Almond butter, cashew butter, or sunflower seed butter create unique flavor profiles while maintaining the creamy texture.

For meal prep, store components separately and combine just before serving. This prevents the noodles from absorbing too much dressing and maintains optimal texture.

Consider making this alongside other favorite dishes like ultimate chicken casserole for a diverse dinner spread.

Conclusion

Thai Cold Noodle Salad delivers restaurant-quality flavors in your own kitchen with minimal effort. This versatile dish combines fresh vegetables, tender noodles, and an irresistible peanut sauce that satisfies every craving.

Whether you’re hosting a summer gathering or seeking a quick weeknight dinner, this recipe adapts to your needs. The make-ahead friendly nature and customizable ingredients make it a reliable addition to your recipe collection.

Try this refreshing salad today and discover why it’s become a favorite for food lovers seeking bold, satisfying flavors. For more delicious recipes, explore our keto cloud cake recipe for a sweet finish to your meal.

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Thai Cold Noodle Salad with Peanut Sauce

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• Author: Jennie Graham
• Total Time: 30 minutes
• Yield: 4-6 servings 1x

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Description

A refreshing Thai-inspired cold noodle salad featuring vibrant vegetables, tender noodles, and a creamy peanut sauce that perfectly balances sweet, tangy, and spicy flavors.

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Ingredients

Scale 1x2x3x

• 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
• 4 cups mixed red cabbage, carrots, and radish (shredded or grated)
• 1 red bell pepper, finely sliced
• 3 scallions, sliced
• 1/2 bunch cilantro, chopped (or substitute basil and mint)
• 1 tablespoon jalapeño, finely chopped (adjust to taste)
• 1/4 to 1/2 cup roasted, crushed peanuts for garnish
• 5 thin slices fresh ginger, cut across the grain
• 2 cloves garlic
• 1/2 cup peanut butter (or almond butter)
• 1/2 cup fresh orange juice (roughly 1 large orange)
• 1/3 cup fresh lime juice (roughly 2 limes)
• 1/4 cup soy sauce or liquid amino acids
• 1/3 cup honey, agave, or maple syrup
• 1/4 cup toasted sesame oil
• 1 to 1 1/2 teaspoons cayenne pepper (or sriracha sauce)
• 1 teaspoon salt

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Instructions

1. Cook pasta according to package directions. For rice noodles, follow package instructions carefully to avoid overcooking. Drain and rinse under cold running water until completely cool. Drain thoroughly.
2. While noodles cook, add all peanut sauce ingredients to a blender. Blend until completely smooth and creamy. This sauce can be made up to 3 days ahead and refrigerated.
3. Slice the red bell pepper into thin strips. Grate or shred the cabbage, carrots, and radish. Slice scallions and chop cilantro and jalapeño finely.
4. Place all prepared vegetables, bell pepper, scallions, cilantro, and jalapeño in a large serving bowl. Toss well. Add cold noodles and toss again to distribute evenly.
5. Pour peanut sauce over the mixture, using enough to coat generously. Toss well to combine. Taste and adjust salt, add chili flakes if desired, or more lime juice. Garnish with roasted peanuts and cilantro.

Notes

• Rinse cooked noodles thoroughly with cold water to stop cooking and prevent sticking
• Make the peanut sauce first so flavors can meld while you prepare other ingredients
• Cut vegetables into similar-sized pieces for even distribution and better presentation
• Reserve some peanut sauce separately since the salad absorbs dressing over time
• Toast peanuts yourself for better flavor – simply heat in a dry pan for 2-3 minutes
• Rice noodles can go from perfect to mushy quickly, so watch them carefully during cooking
• The peanut sauce should be smooth and pourable – add water if it’s too thick
• Fresh herbs make a significant difference in flavor compared to dried alternatives
• This salad is naturally gluten-free when made with rice noodles instead of wheat pasta

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-cook
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving (1/6 of recipe)

Keywords: cold noodle salad, Asian noodle salad, peanut sauce noodles, summer salad recipes, Thai cuisine, rice noodle salad, vegetarian Asian dishes, make-ahead salads