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Thai Peanut Noodle Salad

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A vibrant Thai-inspired noodle salad made with tender rice noodles, crisp vegetables, edamame, and a creamy peanut-lime dressing infused with fresh ginger and garlic. Perfect for meal prep, potlucks, or a refreshing plant-based dinner.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Thai-inspired
  • Diet: Vegan

Ingredients

  • 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
  • 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
  • 1/2 cup (30 g) green onions, thinly sliced
  • 4 tablespoons fresh herbs (Thai basil, mint, cilantro), finely chopped
  • For the Dressing:
  • 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
  • 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)

Instructions

  1. Preheat oven to 350°F (180°C). Spread nuts on a baking sheet and toast for 8–9 minutes until golden. Cool, chop, and reserve 2 tablespoons for garnish.
  2. Bring a pot of water to a boil. Cook edamame for 5–6 minutes until tender. Drain and rinse under cool water.
  3. Soak rice noodles in hot water for 4–6 minutes until tender but not mushy. Drain and rinse under cold water. Toss with sesame oil if using.
  4. In a large bowl, combine noodles, edamame, chopped nuts, bell peppers, carrots, cabbage, snap peas, green onions, and herbs. Toss gently and refrigerate.
  5. In a food processor, blend ginger, garlic, peanut butter, lime juice, tamari, maple syrup, and Sriracha until smooth. Slowly drizzle in hot water until thick but pourable.
  6. Pour most of the dressing over the salad, reserving about 1/4 cup. Toss thoroughly to coat. Add more dressing if desired.
  7. Transfer to a serving bowl and garnish with reserved nuts and extra herbs. Serve chilled or at room temperature.

Notes

  • Use tamari to keep the recipe gluten-free.
  • For extra protein, add baked tofu or grilled tempeh.
  • Let salad sit at room temperature 30 minutes before serving if refrigerated.
  • Store in an airtight container for up to 3 days.
  • Keep extra dressing separate for best texture when meal prepping.

Nutrition

Find it online: https://savorymomskitchen.com/thai-peanut-noodle-salad/