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This vibrant Thai noodle salad is packed with colorful veggies, protein, and a creamy, tangy peanut dressing that ties everything together. It’s simple, satisfying, and perfect for a quick lunch or dinner.
This year, I’m committed to being more intentional about how I nourish myself—no more surviving on random leftovers or scraps when I get a moment. I’m focusing on fueling my body with meals that actually satisfy and energize me, and this Thai noodle salad has become my go-to lunch!
It’s quick, flavorful, and so easy to make. Plus, it’s perfect for meal prep! I love making a batch over the weekend, and by midweek, it gets even more tastier! To make it even easier, I’ll often use Instant Pot shredded chicken—it soaks up the flavors of the sauce beautifully and makes the prep even quicker.
My kids LOVE this too, which is always a win. It’s such a tasty way to pack in plenty of veggies, protein, and healthy fats. Whether you’re prepping lunches for yourself or making something the whole family can enjoy, this Thai noodle salad is a total lifesaver.
If you’re looking to prioritize your health this year like I am and craving quick, easy meals with an Asian flare, be sure to try this Asian Cabbage Salad or Vegetable Stir-Fry Noodles!
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Noodles – I’m using spaghetti here but feel free to use whatever noodles you wish – rice noodles, soba noodles, linguine or any noodle you like.
- Shredded Chicken – A great choice for a lean, versatile protein that pairs perfectly with the peanut sauce without dominating its flavor. Cook and shred your own chicken ahead of time, or save time by using rotisserie chicken instead.
- Carrots – Adds a sweet crunch and a pop of color, making the dish visually appealing as well as nutrient-dense.
- Red Bell Pepper – Brings sweetness and a crisp texture. I like the flavor of the red pepper, but feel free to use orange or yellow pepper for a similar flavor.
- Red Cabbage – Offers a satisfying crunch and vibrant color. You an also use napa cabbage or green cabbage, if that’s what you have.
- Green onions – Balance the richness of the sauce with a milder oniony bite. You can also use chives or shallots.
- Cilantro – Adds a brightness and herby, citrusy note. If cilantro isn’t your thing, try parsley or Thai basil, but will have a slightly different flavor profile.
- Edamame – Contributes plant-based protein, fiber, and a buttery texture that complements this dish.
- Peanut Sauce – Ties the entire salad together!
Substitutions
- Gluten-free – Soba noodles and rice noodles are naturally gluten-free. You can swap soy sauce with tamari or coconut aminos. Most other ingredients are naturally gluten-free, but it’s always a good idea to double-check labels just to be sure!
- Peanut butter – For a nut-free option, try almond butter, tahini, or sunflower seed butter as great alternatives.
- Veggies – Mix and match based on your preferences! Cucumbers, radishes, snow peas, snap peas, broccoli slaw, parsnips, and zucchini are all excellent additions or alternatives.
- Out of rice vinegar? No worries, apple cider vinegar is a great alternative.
Step-by-Step Instructions
Step 1: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, and warm water. Adjust consistency with more water if needed—it should be pourable but not too thin.
Step 2: In a large mixing bowl, combine the cooked noodles, shredded carrot, red bell pepper, purple cabbage, edamame, chicken, and green onions.
Step 3: Pour the dressing over the noodle and vegetable mixture. Toss until everything is evenly coated.
Step 4: Divide the noodle bowl into serving dishes. Top with chopped cilantro and peanuts if desired. Serve immediately, or chill in the fridge for a cold noodle salad.
Recipe Tips
- Don’t Overcook: Cook the noodles until just al dente so they hold up well when mixed with the dressing.
- Warm Peanut Butter: If your peanut butter is thick, warm it slightly in the microwave for easier whisking.
- Adjust Consistency: Add water to the dressing gradually to achieve the desired thickness. If it’s too thin, add more peanut butter; if too thick, add more lime juice or water.
- Balance Flavors: Taste the dressing before tossing it with the noodles. Add more lime juice for tang, honey or maple syrup for sweetness, or soy sauce for saltiness, as needed.
- Make Ahead of time, if possible: Refrigerate for at least 4 hours. The flavors meld beautifully and taste amazing when served cold!
- Thinly slicing the vegetables ensures even texture and flavor in every bite while helping them absorb the peanut sauce perfectly. A sharp knife or mandoline slicer can make this step quick and easy!
Variations
- Try using short-shaped pasta with grooves—it’s perfect for holding onto the sauce!
- Protein – Whether you’re looking for a vegetarian dish or just want to switch up the protein, try beans, shrimp, baked or seared tofu, shredded turkey, salmon—or simply leave it out!
- Sauce Add-ins:
- Spicy Kick – Add sriracha, chili garlic sauce, or a pinch of red pepper flakes to the dressing for some heat.
- Garlic & Ginger – Whisk in fresh grated ginger and minced garlic to the dressing for an extra burst of flavor.
- Coconut Cream – Stir a tablespoon of coconut cream into the dressing for a richer texture and a hint of tropical sweetness.
- Add a handful of fresh mango slices or diced pineapple for a sweet, tropical vibe.
- Use the dressing on a base of mixed greens or shredded lettuce instead of noodles for a peanut veggie salad.
Storage
Store leftovers in an airtight container for up to 4-5 days.
This dish isn’t ideal for freezing due to the fresh vegetables, but the peanut sauce can be frozen for up to 3 months.
More Easy Salads
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Thai Noodle Salad
Video
Ingredients
- 8 ounces noodle of choice (e.g. spaghetti, rice noodles, linguine, or soba)
- 1 medium carrot, shredded
- 1 red bell pepper, thinly sliced
- 2 cups shredded red cabbage
- 1 cup edamame
- 1 cup shredded chicken
- 2 green onions, sliced
- 1/4 cup chopped cilantro, optional
- 1/4 cup chopped peanuts, optional
Peanut Sauce
- 1/2 cup natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 3-4 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- juice of 1 lime
- 1/4 cup warm water
Instructions
- Cook the noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare the Dressing:In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, and warm water. Adjust consistency with more water if needed—it should be pourable but not too thin.
- In a large mixing bowl, combine the cooked noodles, shredded carrot, red bell pepper, purple cabbage, edamame, chicken, and green onions.
- Pour the dressing over the noodle and vegetable mixture. Toss until everything is evenly coated.
- Divide the noodle bowl into serving dishes. Top with chopped cilantro and peanuts if desired. Serve immediately, or chill in the fridge for a cold noodle salad.
Notes
-
- Cook the noodles until just al dente so they hold up well when mixed with the dressing.
- If your peanut butter is thick, warm it slightly in the microwave for easier whisking.
- Make Ahead of time, if possible! Refrigerate for at least 4 hours. The flavors meld beautifully and taste amazing when served cold!
- Thinly slicing the vegetables ensures even texture and flavor in every bite while helping them absorb the peanut sauce perfectly. A sharp knife or mandoline slicer can make this step quick and easy!
Delish and easy!
Easy and delicious!
I love your recipes Doctor, thank I saw your instagram. God bless your family.
I’m going to make this today. How long does it last in the fridge?
This was very good!
Very excited to try this, as we LOVE many of your recipes!
Having a hard time printing this recipe with the ads and videos on the “print page”. Is it possible to get a clean version sent via email?