Thai Noodle Salad with Peanut Sauce
Thai Noodle Salad with Peanut Sauce

Are you ready to take your taste buds on an exotic adventure? This Thai Noodle Salad is the answer! Freshly chopped veggies, tropical fruit, chewy rice noodles, and a creamy peanut dressing make for an irresistible vegetarian side dish or light lunch.

It’s easy to combine Thai-inspired flavors and ingredients to create a colorful salad! Why not add a tropical touch to an everyday pasta salad to make mealtime more exciting?

The best part? It takes less than 30 minutes to prep the pasta and bring the ingredients together to create this light, vibrant dish!

How to make Thai noodle salad

Salads are the ultimate way to add healthy fruits and vegetables to any meal. However, eating the same plate of plants and carbs can become mundane. An easy way to switch things up is to add some exotic pantry ingredients for a welcome twist of flavor.

Now it’s time to try some classic Thai elements and see how they transform the taste of ordinary food. A bottle of fish sauce, dried rice noodles, rice vinegar and chilli sauce are the secret weapons for this salad.

What’s in this salad?

Freshly chopped romaine lettuce, red cabbage, red bell peppers, and carrots add a nice crunchy bite to every bite in this colorful salad. A Thai staple, the bright orange flesh of a juicy mango adds a lovely fruity and tangy flavor. Whole coriander leaves and chopped spring onions add herbaceous notes. Roasted and chopped peanuts are sprinkled on top for a rich, nutty flavor and extra crunch.

What are the ingredients in the sauce?

I firmly believe that a good salad dressing holds everything together.

This smooth and rich sauce is effortlessly whisked into a pourable mixture. Sweet, hot, savory and spicy flavors are all hallmarks of Thai cuisine and they shine through in this dressing.

The base is creamy peanut butterI add to that Lime Juice, Rice Vinegar, Brown Sugar, Soy Sauce, Sesame Oil, Ginger, Garlic, Sriracha Chili Sauce and just a touch of Fish Sauce give an umami punch. To make this dish gluten-free, use gluten-free tamari or coconut aminos in place of the soy sauce.

I also use this dressing as a dip for raw and fresh spring rolls. It’s a versatile sauce, not just for salads, and it’s great for storing.

What are the best noodles to buy?

When choosing noodles for the salad, dried rice noodles are my number one choice. I used the wider Thai-style pad for this recipe. However, thinner rice noodles work great too.

I’ve noticed that the pasta will stick together after cooking if it sits too long after draining. This is due to the natural rice starch released from the pasta as it cooks, creating a sticky surface.

When this happens, there’s an easy fix! Simply rinse the noodles under cold water and gently separate them with a fork or your fingers. Toss them with the remaining salad ingredients when ready to eat.

Can I make this salad ahead of time?

All salad ingredients are very robust and can be kept for about three days after preparation. The dressing can be made and stored in an airtight container for five days. Toss together when ready to serve.

If enjoying it the same day, mix all the ingredients together with some dressing to keep the noodles separate. Serve with additional sides like chopped peanuts, cilantro, scallions, and more dressing.

Leftovers wilt a little, but keep for a good 3 to 4 days.

How to customize this recipe

There are countless ways to make this Thai noodle salad new and exciting. Try these options:

  • Add extra protein like grilled shrimp, chicken, pork, or beef.
  • Try kale instead of romaine lettuce.
  • Add pineapple or papaya instead of mango.
  • Instead of peanuts, use creamy cashew butter or chopped cashews.
  • Instead of rice noodles, use soba or ramen noodles.
  • love pasta? Feel free to double the amount in the ingredients list.

Need more interesting salad ideas? Try these!

  • Eat in a minute with these Vietnamese-style noodle bowls.
  • Black Rice Bowls with Tofu will satisfy vegetarians and carnivores alike!
  • Soba noodle bowls with spinach and poached eggs are on the table in under 30!
  • Show off your sous vide skills with these Beef Bulgogi Bowls.

Thai noodle salad with peanut sauce

preparation time
25 minutes

cooking time
5 minutes

total time
30 minutes

4 servings

Stretch this recipe to serve more people by doubling the amount of pasta.

This also makes a great dinner salad with cooked chicken, shrimp, or tofu.


For the salad:

  • 1 small head (approx 2 Cups) romaine lettuce

  • 1/4 head (approx 2 Cups) Red cabbage

  • 1 big Red pepper

  • 1 large carrot (approx 1/2 Cup) carrot

  • 1 mango

  • 1/4 Cup coriander leavesplus more for garnish

  • 1/4 Cup green onionsplus more for garnish

  • 1/4 Cup roasted peanutsroughly chopped, plus more for garnish

  • 8th ounces (227 grams) Pad Thai Rice Noodles

For the peanut dressing (makes 3/4 cup):

  • 1/3 Cup creamy peanut butter

  • 3 tablespoon lime juice

  • 3 tablespoon water

  • 3 tablespoon Brown sugar

  • 4 teaspoon rice wine vinegar

  • 4 teaspoon soy sauce

  • 1 teaspoon sesame oil

  • 1/4 teaspoon fish sauce

  • 1/2 teaspoon Sriracha or chili paste

  • 1/2 teaspoon chopped Ginger

  • 1/2 teaspoon chopped garlic


  1. Cook rice noodles:

    Bring 3 liters of water to a boil in a large saucepan. Add the rice noodles, stirring occasionally, and cook until tender, about 5 minutes.

  2. Drain and cool pasta:

    Place in a colander, drain and rinse with cold water until the pasta is cold. Drain well before adding to the salad. If noodles stick together, rinse them in cold water to separate them.

  3. Cut the ingredients:

    While the water is boiling and the pasta is cooking and cooling, prepare the vegetables.

    Have a large serving bowl nearby and add each item to the bowl as you slice or chop.

    • Short cut the romaine lettuce into 1/4-inch thin strips.
    • Slice the cabbage into 1/4-inch thin strips.
    • Cut the peppers into small pieces.
    • Chop the carrot. You want about 1/2 cup grated carrot.
    • Peel the mango and cut into 1/8-inch thick slices.
    • Chop the cilantro. Cut the spring onions into thin slices.
    • Roughly chop the roasted peanuts.
  4. Make the peanut dressing:

    In a small bowl, stir together the peanut butter, lime juice, water, brown sugar, rice vinegar, soy sauce, sesame oil, fish sauce, sriracha, ginger, and garlic until smooth.

  5. Combine the salad:

    Put the rice noodles in the bowl with the vegetables, herbs and peanuts. Pour half of the dressing over the salad.

  6. Surcharge:

    Garnish with additional coriander leaves, spring onions and chopped peanuts. Serve with the rest of the dressing.

nutritional information (per serving)
556 calories
17g Fat
92g carbohydrates
14g protein
Previous articleRoasted Cabbage Steaks with Garlic Breadcrumbs
Next articleMatar Paneer
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!