Thai Noodle Salad with Peanut Sauce

It’s hard to describe just how much I adore this Thai noodle salad with peanut sauce – not just because it’s full of crunchy, cool veggies and that creamy, savory-sweet sauce that clings just right to every tangle of noodles… but because it always *feels* like summer when I eat it. Even if it’s raining (which it usually is here, honestly). There’s something about the balance – the brightness and the heft – that makes it a dish I come back to again and again, almost without thinking. And the best part? It’s not even trying to be fancy. It just is.

Why You’ll Crave It

• That creamy peanut sauce is downright irresistible – just sweet enough, a little salty, and with a mellow garlic warmth
• Perfect for making ahead and tossing together when you’re hungry and don’t want to fuss about too much
• Light but filling – thanks to the rice noodles and crunchy nuts, it walks that fine line gracefully
• Flexible with whatever’s hanging around in your fridge – cabbage, snap peas, mint… throw them in
• Great cold, even better the next day when everything’s sort of melded together in the best way

The first time I made this, I was in my tiny apartment kitchen, trying to recreate a noodle salad I had in Chiang Mai — it came out different, of course, but it lit something up all the same.

What You’ll Need

• Rice noodles: about 8 ounces, flat and tender, cooked then cooled (go for the medium-width ones if you can)
• Carrots: 1 cup, peeled and julienned – or shredded if you’re short on time
• Cucumber: 1 cup, thinly sliced – I usually use Persian cucumbers, they’re less watery
• Red bell pepper: 1 cup, sliced thin – for that crisp bite and pop of color
• Green onions: about 1/4 cup, finely chopped – use both white and green parts
• Cilantro: a small handful, chopped – fresh and bright, unless you hate cilantro (some folks do)
• Peanuts: 1/2 cup, roughly chopped – toasted if you can, for flavor

For the peanut sauce:

• Peanut butter: 1/2 cup, smooth and natural if possible (nothing too sugary)
• Soy sauce: 1/4 cup – I like low sodium so I can salt to taste
• Rice vinegar: 2 tablespoons – it keeps the sauce from feeling too heavy
• Honey: 2 tablespoons – adds roundness and helps balance the vinegar
• Sesame oil: 1 tablespoon – toasted sesame oil is what gives the sauce that deep, nutty base note
• Garlic: 2 cloves, minced fine – or grated if that’s easier for you
• Warm water: a few tablespoons, to thin the sauce until it’s pourable but still thick enough to cling

Easy How-To

Cook the noodles

I usually start by putting a pot of water on the stove, then while it’s heating up, I prep everything else. Once boiling, toss in the rice noodles and cook them just until tender – usually 3 to 5 minutes, depending on the brand. Then drain and rinse them under cool water. You really want to rinse them well so they don’t stick into one gummy heap later.

Chop all the vegetables

While the noodles are draining, slice your bell pepper and cucumber into nice thin strips, peel and shred the carrots (or buy them pre-shredded… no shame), and chop the green onions and cilantro. I do all this while listening to music – something gentle, like Nick Drake – and always end up slicing the cucumbers a little too thin. It’s fine, honestly.

Make the peanut sauce

In a medium bowl, just stir the peanut butter with the soy sauce, vinegar, honey, sesame oil, garlic, and a few tablespoons of warm water until it’s smooth and creamy. You might need to keep adding water a splash at a time – it should flow off the spoon but not feel too loose. Taste it. If it needs more of anything (more tang, more salt, more sweet), adjust it before you dress the noodles.

Toss it all together

In a big bowl – bigger than you think you need – combine the cooled, drained noodles and all the veggies. Pour over the peanut sauce and gently toss with your hands or tongs. It takes a minute to distribute everything evenly. Be patient.. and don’t squish the noodles too much.

Garnish and serve

Spoon it into bowls or onto a platter. Sprinkle chopped peanuts generously on top, and a scatter of fresh cilantro. I like a wedge of lime on the side too, though sometimes I forget it. Still good.

Good to Know

• If your peanut butter is very thick and stiff (which natural ones can be), warm it slightly to make mixing easier
• This gets better after 30 minutes in the fridge – everything settles and soaks a little
• Don’t overcook the noodles… they get mushy quick and then it’s hard to recover

Serving Ideas

• Serve with grilled chicken skewers or tofu for a meal that feels more complete
• Try it as a base for rice paper rolls – wrap the salad in sheets with a bit of mint and dip in extra sauce

Top Tricks

• Make the sauce ahead and chill it – it lasts several days and thickens beautifully over time
• Use a julienne peeler or mandoline for quick, uniform veggie strips (much faster than fussing with a knife)

Frequently Asked Questions

Can I make this gluten-free?

Absolutely. Just swap the soy sauce for tamari or coconut aminos – make sure to check your peanut butter and other ingredients too.

Can I add protein?

Yes, and it’s a good idea if you’re serving this as a main. Grilled chicken, seared tofu, or even shrimp work beautifully with the flavors in the salad.

How long does it keep?

If stored in a sealed container, it’ll keep for about two days in the fridge. The noodles might absorb some sauce, so reserve a bit or add a splash of water when serving leftovers.

Is the peanut sauce spicy?

Not spicy as written, but you can certainly make it so – a bit of chili-garlic paste or some finely minced red chili gives it a lovely kick without overpowering the rest.