Thai Peanut Noodle Salad
Cold rice noodles in a creamy peanut dressing with crunchy vegetables and fresh herbs. This is my summer lunch on repeat.
Main Dish · Prep 15 min · Cook 5 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 250 g rice noodles, thin
- 3 tbsp peanut butter, smooth
- 2 tbsp soy sauce
- 2 lime, juiced
- 1 tbsp ginger, grated
- 1 tbsp honey
- 0.5 tsp chili flakes
- 1 tsp sesame oil
- 2 carrots, julienned
- 1 cucumber, julienned
- 100 g red cabbage, shredded
- 1 handful fresh cilantro
- 3 tbsp peanuts, crushed
When it is too hot to cook, this is what I make. Cold noodles, crunchy vegetables, and a peanut dressing that is slightly sweet, slightly spicy, and entirely addictive.
The dressing is the star — peanut butter, lime juice, soy sauce, ginger, and a hit of chili. It sounds like a lot of ingredients but you just whisk everything together. No cooking required.
I love this because you can prep everything ahead and assemble when you are ready. The noodles and veggies keep separately in the fridge for days. The dressing keeps for a week. Lunch for the whole week, sorted.
Pro Tips
- Rinse the rice noodles under cold water after cooking and toss with a little sesame oil. This prevents them from clumping into a brick.
- Julienne the vegetables thin. You want them to tangle with the noodles, not sit on top like logs.
- Add the dressing right before eating. Noodles that sit in the dressing too long get soggy.
- Crushed peanuts on top are not optional. You need that crunch.
Serving
Pile high in a bowl, drizzle with extra dressing, top with crushed peanuts, fresh cilantro, and lime wedges. Eat cold.
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