Let’s Talk About This Spicy Thai Peanut Noodle Salad
Okay, so let me just start by saying: this is the salad I make when I want to feel like I’ve got my life together (even if my sock drawer says otherwise). The first time I tried making a Spicy Thai Peanut Noodle Salad, it was on a random Tuesday, and honestly, I was just trying to use up a half-eaten bag of noodles and a jar of peanut butter that was, shall we say, approaching retirement age. The result? Bright, crunchy, and slightly messy—in a good way. My friend Jess called it “dangerously snackable,” and, well, who am I to argue with Jess?
Why You’ll Love This Salad (Or at Least, Why I Do)
I whip this up when I want actual flavor, not just another boring salad pretending to be dinner. My family goes crazy for this because it’s got that whole sweet-salty-just-spicy-enough thing going on (though my brother once tried to add hot sauce and chili flakes… let’s not talk about that). It’s a perfect lazy-day meal; I’ve even made it in my pajamas. Oh, and if you’re slightly fridge-challenged, you’ll appreciate how forgiving this recipe is—I’ve swapped out half the veggies for whatever was looking sad, and it still works. Sometimes the peanut sauce gets a little thicker than I expect (my fault for eyeballing measurements, probably), but honestly, it’s hard to mess up.
What You’ll Need (And What I Sometimes Change)
- 250g rice noodles (or about half a package—sometimes I use spaghetti if it’s all I’ve got. My grandmother would be scandalized, but it’s fine!)
- 1 cup shredded red cabbage (green works if you can’t find red, or just skip it—no big deal)
- 1 large carrot, julienned or grated (I just use a vegetable peeler when I can’t be bothered)
- 1 red bell pepper, thinly sliced (yellow or orange is fun, too)
- 1/2 cup chopped fresh cilantro (unless you’re one of those cilantro-tastes-like-soap people—then skip it, I guess?)
- 1/4 cup roasted peanuts, chopped (I’ve used cashews in a pinch—still good!)
- 2 spring onions, sliced
- Sesame seeds for topping (optional, but I love them)
For the peanut sauce:
- 1/3 cup creamy peanut butter (chunky works too, it’s just a bit, well, chunkier!)
- 2 tablespoons soy sauce (I use tamari if I’m feeling fancy or want gluten-free)
- 1 tablespoon honey or maple syrup (brown sugar in a pinch)
- 1 tablespoon rice vinegar
- 1-2 teaspoons sriracha, chili garlic sauce, or just a pinch of chili flakes (I like it spicy, but you do you)
- 1 teaspoon toasted sesame oil
- 2–3 tablespoons warm water (for thinning it out—sometimes I add a bit more if it seizes up)
- Juice of 1 lime (or, real talk, half if that’s all you have)
How I Actually Make It (Not Always By The Book)
- Cook the noodles. Boil water, toss in the rice noodles, and cook according to package instructions—usually about 4 to 5 minutes. I always set a timer because I get distracted scrolling memes. Drain and rinse with cold water (this stops them sticking, plus you can snack on them without burning your face off).
- Mix up the sauce. In a medium bowl, combine the peanut butter, soy sauce, honey, rice vinegar, sriracha, sesame oil, and lime juice. Whisk together with a fork or tiny whisk—don’t worry if it looks a bit weird at first, it comes together. Add warm water, a spoonful at a time, until it’s smooth and pourable. This is usually where I sneak a taste. Or two. No shame.
- Prep your veggies. Honestly, I just toss everything together. But if you want it pretty, arrange the cabbage, carrots, and peppers over the noodles (or mix in a big bowl if you don’t care about Instagram). Add the cilantro, spring onions, and about half the peanuts.
- Bring it all together. Pour the sauce over the noodles and veggies. Now, get in there and toss it all up—your hands work fine if you’re feeling rustic (just wash them, obviously). Don’t fret if it looks a bit clumpy; it loosens up as you mix.
- Top and serve! Sprinkle with the rest of the peanuts and sesame seeds. Maybe a little more cilantro. Done!
Notes I’ve Learned the Hard Way
- If your sauce is too thick, add more warm water—don’t just keep stirring and hoping for a miracle. Trust me.
- The noodles can clump if they sit too long—sometimes I toss them with a splash of sesame oil before mixing everything else in.
- If you’re in a hurry (or just can’t be bothered), bagged coleslaw mix works fine instead of chopping everything yourself.
- On second thought, maybe don’t add ALL the sriracha at once unless you like breathing fire.
Weird and Wonderful Variations I’ve Tried
- Shrimp or chicken: Toss in some cooked shrimp or shredded rotisserie chicken if you want protein. Once I used tofu and it turned out surprisingly decent (though I pressed it first, which helps a lot).
- Mango: Fresh mango slices are amazing here, especially in summer.
- Zoodles: I tried swapping out the noodles for spiralized zucchini once. Did it taste as good? I mean, not really, but it was refreshing! Maybe not for everyone.
- Nut-free: Sunflower seed butter works if you’ve got allergies, though it’s a bit earthier-tasting.
If You Don’t Have the Right Equipment…
Honestly, you don’t need much. A big bowl, a pot for the noodles, and something to whisk the sauce. No fancy spiralizers or anything here. If you don’t have a whisk, just use a fork (or shake it all up in a jar—bonus arm workout). I once made this with just chopsticks for mixing—bit clumsy, but it did the job.
How Long Does This Salad Last? (Anecdotal Evidence Included)
Technically, you can keep it in the fridge for up to 3 days in an airtight container. But honestly, in my house, it never lasts more than a day—someone’s always sneaking extra bites when I’m not looking. If you’re meal-prepping, keep the sauce separate and toss when you’re ready to eat for best texture.
My Favorite Ways to Serve It
I love this with a big squeeze of fresh lime and—sometimes—a sprinkle of extra chopped peanuts. Oh, and cold straight from the fridge is my little guilty pleasure. My cousin dips prawn crackers in her bowl (not exactly traditional, but who am I to judge?). Occasionally I’ll top it with grilled chicken if I’m feeling fancy.
Pro Tips (Learned the Hard Way)
- I once tried rushing the noodle cooling step—regretted it, big clumpy mess. Take the extra minute to rinse them in cold water.
- Don’t skip the lime. It really wakes up the flavors; otherwise, it’s just sort of peanut-y mush. (I learned this the sad way.)
- If you forget to toast your peanuts, just pop them in a dry pan for a sec. I’ve burned more than I care to admit, though—watch ’em close.
- If you want to see legit Thai knife skills, check out this video from Hot Thai Kitchen. Makes my carrot-shredding look like child’s play.
Questions People Have Actually Asked Me
- Can I make this gluten-free? Yep! Just use tamari instead of soy sauce, and double-check your noodles. Lots of rice noodles are already gluten-free.
- Is it okay to prep this ahead? For sure—just keep the sauce and noodles separate until serving, otherwise things get… gluey. (Learned the hard way.)
- What if I hate cilantro? Just leave it out, or swap for fresh basil or mint. I actually like it with mint sometimes; it’s got a nice zing.
- Can I freeze it? Wouldn’t recommend it. The veggies get soggy, and the noodles go weird. Live in the now, right?
- Where do you get good peanut butter? I usually grab Adams or even the store brand. Just avoid the really sweet ones—they can throw off the balance.
Oh, and a quick random story: One time I made a double batch for a picnic, but forgot to pack forks. We improvised with tortilla chips. Not authentic, but no one complained!
Honestly, just play around and make it yours. Cooking should be fun, and if you make a little mess, well, that’s half the fun, isn’t it? For more Thai inspiration, check out Eating Thai Food—I could scroll their noodle recipes all day. Good luck, and don’t forget to taste as you go!
Ingredients
- 8 oz rice noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1/2 cup cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 2 green onions, sliced
- For the dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon sriracha sauce
- 2 teaspoons sesame oil
- 2 tablespoons warm water
Instructions
-
1Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
-
2In a large bowl, combine the cooked noodles, shredded carrots, red bell pepper, purple cabbage, cucumber, cilantro, and green onions.
-
3In a separate small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sriracha, sesame oil, and warm water until smooth and creamy.
-
4Pour the spicy peanut dressing over the noodle and vegetable mixture. Toss well to coat everything evenly.
-
5Top the salad with chopped roasted peanuts and serve immediately, or chill for 15 minutes for a colder salad.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
