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Peanut Thai Noodles

Featured in: Quick and Satisfying Noodle Recipes

These Thai noodles with a creamy peanut dressing bring vibrant colors and bold tastes to the table. It combines soft noodles, crunchy veggies like carrots and red cabbage, and a peanut sauce that’s sweet, salty, sour, and a little spicy. Fresh herbs, jalapeño, and bright veggies pump up the flavor, while the dressing gets a zesty lift from orange juice. It's great as a make-ahead option since the flavors deepen over time. Whether for meal prep or gatherings, this dish is flexible—swap in different veggies or proteins to suit any taste or dietary need.
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Updated on Mon, 24 Mar 2025 17:32:42 GMT
Noodles with mixed veggies and crushed nuts in a bowl. Pin it
Noodles with mixed veggies and crushed nuts in a bowl. | yummygusto.com

Dive into Thailand's bold flavors with this colorful bowl of noodles mixed with crunchy veggies and a smooth peanut coating. Every bite balances sweet, salty, tangy and spicy notes. The soft rice noodles play perfectly with fresh garden goodies and herbs, all wrapped in a rich nutty sauce you'll want to scoop up completely. It's lighter than takeout but still fills you up nicely, making it great for any meal or when friends come over.

I came up with this dish during a scorching summer when I couldn't bear turning on my oven but still wanted something filling and fun to eat. The first time I shared it at a block party, I hadn't even made it home before three neighbors were texting me for instructions. Now it shows up on my table almost weekly, especially when it's warm outside and we want something cool but satisfying.

Colorful Bowl Ingredients

  • Rice noodles: Make a soft foundation that soaks up all the yummy sauce while filling your belly.
  • Red cabbage: Adds gorgeous deep purple and a nice snap when you bite.
  • Shredded carrots: Bring natural sugar and pleasant chew.
  • Red bell pepper: Offers stunning color and juicy crunch.
  • Sliced radishes: Give a zesty kick and satisfying snap.
  • Cucumber: Brings cool juiciness that balances stronger flavors.
  • Green onions: Add mild oniony taste that feels truly Thai.
  • Fresh herbs: Work their fragrant wonder throughout the dish.
  • Jalapeño: Skip it if you want, but it brings authentic spice.
  • Roasted peanuts: Give that must-have crunch and rich nutty taste.

Mouthwatering Dressing Components

  • Peanut butter: Creates the smooth, velvety base.
  • Soy sauce: Adds that deep savory goodness.
  • Orange juice: Gives sunny citrus pop and gentle sweetness.
  • Rice vinegar: Brings needed tang for perfect balance.
  • Maple syrup: Adds pure sweetness with extra flavor depth.
  • Sesame oil: Gives the mix that distinctive nutty smell.
  • Garlic and ginger: Build the aromatic base notes.
  • Sriracha: Your choice to add, but brings real Thai heat.

Smart Cooking Steps

Noodle Know-How:
Cook rice noodles by package directions then cool them under cold water.
Veggie Magic:
Cut all your vegetables into similar sizes for the best look and bite.
Dreamy Peanut Coating:
Mix peanut butter, soy sauce, orange juice, rice vinegar, maple syrup, and sesame oil until smooth.
Easy Assembly:
Toss the veggies, cool noodles, and nutty sauce in a big bowl with gentle turns.
Wow Factor:
Put everything on a nice platter and sprinkle with peanuts and fresh herbs on top.
A bowl of noodles with vegetables and nuts. Pin it
A bowl of noodles with vegetables and nuts. | yummygusto.com

Satisfying Protein Options

Make this dish more filling by adding crispy tofu, grilled chicken pieces, roasted chickpeas, or quick-cooked shrimp for extra protein.

Weather-Friendly Variations

Switch up this dish throughout the year with what's fresh - try sugar snap peas in summer, shredded Brussels sprouts in fall, or broccoli slaw when winter hits.

Party-Perfect Serving Ideas

Set up a build-your-own noodle station, pack individual portions in mason jars for picnics, or arrange it beautifully on plates for dinner guests.

Weekly Prep Shortcuts

Chop veggies days ahead, mix the sauce whenever you have time, and store cooked noodles in their own container to keep everything fresh all week long.

I learned something key about rice noodles while playing with this recipe. Using water that's hot but not quite boiling gives you the perfect chewy texture without turning them mushy. These tiny details really make the difference between an okay dish and one you can't stop eating.

A bowl of noodles with vegetables and nuts. Pin it
A bowl of noodles with vegetables and nuts. | yummygusto.com

Tasty Takeaways

Thai Noodle Salad with Peanut Sauce brings punchy flavors, garden-fresh ingredients, and a silky dressing together in one amazing bowl. You can enjoy it right away or make it ahead - either way, this bright dish gives you restaurant-worthy taste without any fuss.

Frequently Asked Questions

→ What kind of noodles should I use?
There’s no wrong choice! Rice noodles (gluten-free option), soba for a nuttier taste, or even spaghetti work. Pick based on what’s in your pantry or your dietary needs.
→ Can I prep this salad in advance?
Yep! It’s perfect for prepping ahead since the flavors get better as they sit. Store in the fridge up to 4 days. If the dressing thickens, save a little extra to refresh it when serving.
→ How can I add extra protein?
Boost it with options like tofu or grilled chicken. Shrimp, ground beef, or edamame also work great. Choose 2 cups cooked protein to keep everything balanced.
→ What can I swap for the peanut butter in the sauce?
No peanuts? Go for almond butter, which is milder but still creamy. For nut-free alternatives, try sunflower seed butter or tahini, though both will change the flavor slightly.
→ How do I adjust the spice level?
Keep it mild by ditching the jalapeño and using just a pinch of cayenne or none at all. Want heat? Add more jalapeño (seeds included), extra cayenne, or finish with a drizzle of sriracha.
→ What veggies can I use instead?
This dish is super flexible! Toss in sugar snap peas, Napa cabbage, cucumbers, or even mango for a sweet hit. Keep the total vegetables around 4 cups for balance.

Peanut Thai Noodles

Packed with fresh veggies and a creamy peanut drizzle, these Thai noodles make a great on-the-go meal for lunch or dinner.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Sandra

Category: Noodle Dishes

Difficulty: Easy

Cuisine: Thai

Yield: 8 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Salad Base

01 1 red bell pepper, thinly sliced
02 6 ounces of dried noodles (choose from rice noodles, soba, linguini, or brown rice noodles)
03 4 cups grated or shredded carrots, radish, and red cabbage, mixed together
04 3 scallions, cut into slices
05 1 tablespoon finely chopped jalapeño, adjust amount to your spice level
06 1/2 bunch fresh cilantro, chopped (swap with fresh mint or basil, if preferred)
07 1/4–1/2 cup roasted, chopped peanuts for sprinkling on top (optional)

→ Thai Peanut Sauce

08 2 garlic cloves
09 5 small slices of ginger, each about the size of a coin
10 1/3 cup lime juice from about two limes
11 1 teaspoon salt
12 1/3 cup of any sweetener you like (honey, maple syrup, or agave all work)
13 1/4 cup soy sauce or use GF Braggs Liquid Aminos for gluten-free
14 1/2 cup peanut butter or swap with almond butter if you'd rather
15 1/4 cup sesame oil, toasted for bold flavor
16 1/2 cup of fresh orange juice (juice from one big orange)
17 1 – 1 1/2 teaspoons cayenne pepper or a splash of sriracha for heat

→ Optional Protein

18 Baked Sesame Ginger Tofu (check the link for the method)

Instructions

Step 01

Follow the instructions on your noodle package to prepare them. For pad thai noodles, place them in boiling water, turn off the heat, stir around, then let them sit for 2–3 minutes until tender. Another option is to soak them in boiled water in a dish until they soften. Strain them when done, rinse under cool water, and set aside to stop the cooking process.

Step 02

As the noodles cook, toss all the peanut sauce ingredients into a blender: garlic, ginger, sesame oil, salt, cayenne, orange juice, lime juice, soy sauce, sweetener, and peanut butter. Blend until completely smooth and creamy. The sauce should coat well but still be pourable. Keep it nearby.

Step 03

Grab a big serving bowl. Throw in the chopped cilantro, scallions, shredded radish, cabbage, carrots, bell pepper, and jalapeño. Mix them all up till evenly combined. Add the cooked, cooled noodles next and toss it all once more so everything gets evenly distributed.

Step 04

Drizzle half of that peanut sauce over the salad. Stir everything up well. Depending on how much coating you like, pour more, but you may not even use it all. The leftover sauce keeps for extras or later meals.

Step 05

Take a bite and tweak the flavors if needed. Add a splash of fresh lime, more salt, or chili if you like extra punch. Top the dish with some roasted peanuts, maybe some fresh cilantro, and serve with lime wedges if you'd like.

Notes

  1. This noodle-based dish is super flexible and keeps in the fridge for a maximum of 4 days, so it's excellent for planning meals.
  2. The peanut sauce gets thicker when chilled. Save a bit aside for leftovers, as the noodles soak it up overnight.
  3. Optional additions for extra protein include that baked tofu, or try chicken, shrimp, or another favorite.
  4. For a gluten-free version, use noodles certified as GF and swap soy sauce out for Braggs Liquid Aminos. Avoid tamari—it darkens the sauce too much.

Tools You'll Need

  • A blender or food processor for the sauce
  • A cutting board with a sharp knife to chop everything
  • A big pot for noodles
  • A box grater or food processor to shred veggies
  • One large bowl to mix everything together

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts are included here (almond butter works fine as a switch)
  • Contains soy thanks to the soy sauce (use Braggs Liquid Aminos for soy-free)
  • Noodles might have gluten in them, depending on what kind you buy. Look for GF options if needed.
  • Sesame is included (from sesame oil)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 214
  • Total Fat: 9.8 g
  • Total Carbohydrate: 29.9 g
  • Protein: 2.9 g