This Thai Peanut Noodle Salad is a vibrant, flavor-packed dish loaded with crisp vegetables, tender rice noodles, protein-rich edamame, and a creamy peanut-lime dressing infused with fresh ginger and garlic. It’s refreshing, satisfying, and perfect for make-ahead meals, potlucks, or light dinners.

Why You’ll Love This Recipe

This salad delivers bold Thai-inspired flavors with minimal effort. The combination of crunchy cabbage, sweet bell peppers, crisp snap peas, and tender noodles creates a satisfying texture in every bite. The creamy peanut dressing ties everything together with a balance of savory tamari, tangy lime, subtle sweetness, and a gentle kick of heat.

You’ll love that this recipe is:

• Completely plant-based
• Naturally gluten-free when using tamari
• Ready in about 30 minutes
• Perfect for meal prep
• Easy to customize with your favorite vegetables and herbs
• Delicious served chilled or at room temperature

It’s hearty enough to serve as a main course while still feeling fresh and light.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

1/2 cup (65 g) cashews or peanuts
1 cup (140 g) shelled edamame, frozen
4 oz (110 g) rice stick noodles
1 to 2 teaspoons sesame oil, optional
1 1/2 cups (155 g) red or yellow bell pepper, thinly sliced (about 1 large pepper or a mix of both)
1 cup (45 g) carrots, shredded
3 cups (190 g) green and purple cabbage, shredded
1 cup (100 g) sugar snap peas or snow peas, sliced on the bias
1/2 cup (30 g) green onions, thinly sliced
4 tablespoons fresh herbs (Thai basil, mint, cilantro), finely chopped, plus extra whole leaves for garnish

For the dressing (makes about 1 cup / 260 g):

1 inch (2.5 cm) fresh ginger, peeled
2 large garlic cloves
6 tablespoons (100 g) smooth natural peanut butter
2 1/2 tablespoons fresh lime juice (from about 1 lime)
3 1/2 tablespoons tamari
2 tablespoons maple syrup or honey
2 teaspoons Sriracha or 1/4 teaspoon red chili flakes
3 to 4 tablespoons hot water, to thin

Directions

1. Toast the nuts
   Preheat the oven to 350°F (180°C). Spread the cashews or peanuts on a baking sheet and toast for 8 to 9 minutes until golden and fragrant. Cool completely, then roughly chop. Set aside 2 tablespoons for garnish.
2. Cook the edamame
   Bring a medium pot of water to a boil. Add the frozen edamame and cook for 5 to 6 minutes until tender. Place a strainer over a large bowl and drain the edamame, reserving the hot cooking water in the bowl. Rinse the edamame under cool water and set aside.
3. Soak the noodles
   Add the rice noodles to the reserved hot water. Soak for 4 to 6 minutes, checking frequently. The noodles should be tender but not mushy. Drain and rinse under cold water until the water runs clear. Add the noodles to a large mixing bowl and toss with sesame oil if using.
4. Combine salad ingredients
   To the bowl with the noodles, add edamame, chopped nuts, bell peppers, carrots, cabbage, snap peas, green onions, and chopped herbs. Toss gently to combine. Refrigerate while preparing the dressing.
5. Make the dressing
   In a food processor, combine ginger, garlic, peanut butter, lime juice, tamari, maple syrup, and Sriracha. Blend until smooth. With the processor running, drizzle in 3 tablespoons of hot water. Add more water, 1 tablespoon at a time, until the dressing is thick but pourable. It should be thick enough to cling to the noodles.
6. Assemble
   Pour most of the dressing over the salad, reserving about 1/4 cup. Toss thoroughly to coat all ingredients evenly. Add more dressing as desired. Transfer to a serving bowl and garnish with reserved nuts and extra herbs. Serve with lime wedges and additional Sriracha if desired.

Servings and timing

Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: Approximately 326 kcal per serving

This salad works well as a main dish or as a generous side.

Variations

Add extra protein
Include baked tofu or grilled tempeh for a more substantial meal.

Make it spicier
Increase Sriracha to 3 teaspoons or add a pinch of crushed red pepper.

Use different vegetables
Try shredded purple carrots, thinly sliced cucumber, bean sprouts, or baby spinach.

Swap the nut butter
Almond butter or cashew butter can be used instead of peanut butter for a slightly different flavor profile.

Make it soy-free
Use coconut aminos in place of tamari.

Low-carb option
Substitute part of the rice noodles with spiralized zucchini or shredded lettuce for a lighter version.

Storage/Reheating

Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep extra dressing separate if possible for best texture.

Serving after chilling
Because peanut butter firms up when cold, let the salad sit at room temperature for at least 30 minutes before serving to allow the dressing to soften and coat the noodles evenly.

Reheating
This salad is best enjoyed cold or at room temperature. If you prefer it slightly warm, gently warm it for a short time, but avoid overheating to maintain the crisp texture of the vegetables.

FAQs

Can I make this salad ahead of time?

Yes, this recipe is ideal for making ahead. Prepare it up to a day in advance and store it in the refrigerator. Let it sit at room temperature before serving.

What type of rice noodles should I use?

Thin rice stick noodles work best because they absorb the dressing well and mix easily with the vegetables.

Can I use fresh edamame instead of frozen?

Yes, fresh shelled edamame works perfectly. Cook until tender before adding to the salad.

How do I prevent the noodles from sticking together?

Toss the drained noodles with a small amount of sesame oil while they cool. This helps prevent clumping.

Is this recipe gluten-free?

Yes, as long as you use tamari instead of traditional soy sauce, the recipe remains gluten-free.

Can I freeze Thai peanut noodle salad?

Freezing is not recommended because the vegetables will lose their crisp texture and the dressing may separate.

How spicy is this salad?

It has a mild to moderate heat level. You can easily adjust the spice by adding more or less Sriracha.

What can I substitute for peanut butter?

Almond butter or sunflower seed butter can be used for a different flavor or for peanut allergies.

Why is my dressing too thin?

Too much water may have been added. The dressing should be thick enough to cling to the noodles. Add a bit more peanut butter to thicken it.

Can I serve this warm?

Yes, you can serve it slightly warm, but it is traditionally enjoyed chilled or at room temperature for the best flavor and texture balance.

Conclusion

Thai Peanut Noodle Salad is a fresh, colorful, and flavor-packed dish that brings together crisp vegetables, tender noodles, and a rich, tangy peanut dressing in perfect harmony. It’s quick to prepare, easy to customize, and ideal for meal prep or gatherings. Whether served as a main dish or a side, this salad offers bold flavor and satisfying texture in every bite.

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