If you’re craving a dish that’s bright, bold, and bursting with flavor, this Spicy Thai Noodle Salad with Creamy Peanut Sauce is your answer. Packed with fresh vegetables, tender noodles, and a rich, nutty dressing, this salad is a perfect balance of sweet, spicy, tangy, and savory—all in one bowl.
Ideal for lunch, picnics, or meal prep, this dish is quick to make, customizable, and incredibly satisfying. Plus, it’s vegetarian-friendly and can easily be made vegan or gluten-free with simple swaps.
Why You’ll Love This Thai Noodle Salad
✅ Bold, addictive flavors – The creamy peanut sauce is irresistibly rich with a hint of spice.
✅ Crunchy, fresh, and vibrant – Loaded with crisp veggies and herbs.
✅ Meal-prep friendly – Stays fresh for days in the fridge.
✅ Versatile protein options – Add chicken, shrimp, tofu, or keep it veggie-packed.
✅ No cooking required (if using rice noodles) – Perfect for hot summer days!
Ingredients You’ll Need
For the Salad:
- 8 oz (225g) rice noodles (or soba noodles for a heartier option)
- 1 cup shredded purple cabbage (for crunch and color)
- 1 large carrot, julienned (or spiralized)
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- ½ cup chopped cilantro
- ¼ cup chopped mint or Thai basil
- ¼ cup chopped roasted peanuts (for garnish)
- 2 green onions, sliced
- 1 red chili, thinly sliced (optional, for extra heat)
For the Creamy Peanut Sauce:
- ¼ cup creamy peanut butter (natural, unsweetened)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp sriracha or chili paste (adjust to taste)
- 2-3 tbsp warm water (to thin the sauce)
Optional Protein Add-Ins:
- Grilled chicken
- Shrimp
- Tofu (baked or fried)
- Edamame
Step-by-Step Instructions
1. Prepare the Noodles
- Cook rice noodles according to package instructions (usually soaked in hot water for 5-8 minutes).
- Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking.
2. Make the Peanut Sauce
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, garlic, ginger, and sriracha.
- Gradually add warm water until the sauce reaches a smooth, pourable consistency.
3. Assemble the Salad
- In a large bowl, combine noodles, cabbage, carrot, bell pepper, cucumber, cilantro, and mint.
- Pour the peanut sauce over and toss well to coat.
4. Garnish & Serve
- Top with chopped peanuts, green onions, and red chili for extra crunch and heat.
- Serve immediately or chill for 30 minutes to let flavors meld.
Why This Recipe Works
1. The Perfect Peanut Sauce
This sauce is creamy, tangy, and just spicy enough—striking the right balance between sweet (honey), salty (soy sauce), and acidic (lime).
2. Texture Heaven
The combination of soft noodles, crunchy veggies, and roasted peanuts makes every bite exciting.
3. Endless Customizations
- Make it vegan → Use maple syrup and tofu.
- Add more heat → Extra sriracha or Thai bird’s eye chili.
- Boost protein → Chicken, shrimp, or edamame.
Tips for the Best Thai Noodle Salad
🔹 Don’t overcook noodles – They should be tender but still slightly chewy.
🔹 Prep veggies ahead – Store in the fridge for quick assembly.
🔹 Double the sauce – It’s that good!
🔹 Add a squeeze of lime before serving for a fresh kick.
Serving Suggestions
🍽 As a light lunch – Perfect on its own or with spring rolls.
🥢 For meal prep – Stays fresh for 3-4 days in the fridge.
🍻 At potlucks or BBQs – A crowd-pleasing side dish.
Variations to Try
🌱 Vegan Version – Swap honey for maple syrup, add crispy tofu.
🍗 Chicken Satay Style – Serve with grilled chicken skewers.
🍜 Zoodle Version – Use zucchini noodles for a low-carb option.
Final Thoughts
This Spicy Thai Noodle Salad with Creamy Peanut Sauce is fresh, flavorful, and endlessly adaptable. Whether you need a quick weeknight dinner or a standout dish for gatherings, this recipe delivers.