Thai Noodle Salad with Peanut Sauce is a perfect way to enjoy all the crunchy vegetables. It is served with amazing peanut sauce, and that sauce makes this salad just too irresistible. This noodle salad is perfect for hot weather or for picnics.
Who doesn't like noodles, right? I surely can eat them any day of the week. I was skeptical about this noodle salad because the sauce base has peanut butter. But when I tried it at one of the restaurants, I just got so obsessed with this noodle salad. I make the spicy peanut sauce in large quantities and use the leftover with summer rolls
Apart from this salad, I'm also obsessed with Lemon Orzo Pasta Salad and Indian Chickpea Salad. You can also try Singapore Noodles or Chili Garlic Noodles.
The post contains Helpful Tips & Tricks for making Thai Noodle Salad. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card ,or you can also click Recipe Card from the Table of Contents below.
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🥘INGREDIENTS
For Salad:
- NOODLES: You can use any noodles in the recipe, like soba noodles, udon noodles, ramen noodles, etc. I have made the noodle salad with Spaghetti as it is easier to cook in an Instant Pot. Once noodles are cooked, just give them an ice bath to stop the cooking process.
- VEGGIES: Add all the colorful veggies like carrots, purple cabbage, bell peppers, etc, to the recipe. All the crunchy veggies taste so good in this noodle salad.
- PEANUT SAUCE: Peanut Sauce is made by whisking chili oil, peanut butter, rice vinegar, maple syrup, and sesame paste in a bowl. Add this sauce to the noodles, and you will love it.
- ADD-ONS: You can also add chopped peanuts, cilantro, etc.
For Peanut Sauce:
For making this Spicy Peanut Sauce, you'll need:
- Peanut Butter
- Rice Vinegar
- Brown Sugar
- Hot Sauce
- Ginger & Garlic
- Lemon Juice
*See the recipe card for quantities.
🔪HOW TO MAKE THAI NOODLE SALAD WITH PEANUT SAUCE
** For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.
Cook the Noodles: You can use any noodles for the noodle salad. I have used Spaghetti as it is easier to cook in an instant pot. But if you're making on stove-top, I recommend using soba or udon noodles for the recipe.
Break the noodles and add them in the Instant Pot. Pour water and cover the noodles with it. Close lid and pressure cook for 5 minutes. When the timer beeps, immediately do Quick Release by turning the vent in the venting position.
Meanwhile, as nothe odles are cooking, let's prepare the sauce by whisking all the ingredients until well combined in a bowl.
Once noodles are cooked, strain the water out (if remaining). Noodles may stick a little, wash them in cold water, and separate noodles if sticking. Then, toss them with some sesame oil.
In a salad bowl, add cooked noodles. Then toss all the colorful veggies like red cabbage, bell peppers, endamame, green onions, carrots, etc.
Pour the sauce over the noodles. Combine the noodles & veggies with the prepared sauce and garnish with green onions, chopped peanuts, and toasted sesame seeds.
💭PRO TIPS
- When the noodles are cooked, rinse them in a cold water to avoid sticking.
- You can also rub sesame oil in the noodles to avoid sticking.
- Add a lot of colorful and crunchy veggies that will make the salad more amazing.
- If the sauce is too thick, add some more sesame oil, soy sauce, or rice vinegar as per your taste and flavor.
- Don't overcook the noodles, the salad will turn mushy.
- For crunch, you can garnish with some chopped peanuts or sesame seeds.
STORAGE
This Thai Noodle Salad stays good in the refrigerator for 3-5 days. Keep them in the airtight container before placing in the fridge.
👪SERVING SUGGESTIONS
You can serve this noodle salad with crispy glazed Tofu. Gochujang Tofu goes grexcellentn this Thai Noodle Salad. You can pair it with your choice of green tea or cocktail.
🧾FAQS
You can use any colorful and crunchy veggies. The more the veggies, more amazing the salad is gonna turn out. I usually add radish, purple cabbage, bell peppers, green onions, edamame, etc. You can also add roasted asparagus, chestnuts, baby corns, etc.
When making in an Instant Pot, I usually use whole wheat spaghetti. But I really like the salad with soba noodles or udon noodles.
You can make homemade peanut sauce as per the recipe. Or if you don't have time or ingredients, you can use the store-bought peanut sauce. I especially like House of Tsang Bangkok Peanut Sauce. SanJ Gluten-Free Peanut Sauce is also good.
You can drizzle the leftover peanut sauce over some grilled Tofu or veggies. The sauce also goes great with some roasted Napa Cabbage. Or you can also serve it with some Vietnamese Summer Rolls.
You can store leftover Peanut Sauce for up to a week in the refrigerator. Then, reheat in a microwave or on a stove-top at low heat when reusing. If the sauce gets too thick, you can whisk some water until desired consistency.
🥗OTHER SALAD RECIPES
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THAI NOODLES SALAD WITH PEANUT SAUCE
Ingredients
- 8 oz Noodles Spaghetti, Soba, Udon, etc.
- 2 tablespoon Sesame Oil
- 1-2 tablespoon Soy Sauce
- 3-4 tablespoon Rice Vinegar
- 1-2 tablespoon Sesame Paste or Tahini
- 1-2 tablespoon Peanut Butter
- 1 tablespoon Brown Sugar or Maple Syrup
- 1 tablespoon Ginger grated
- 1 tablespoon Chili Oil or as needed
- 1-2 cup Purple Cabbage shredded
- 1 Bell Pepper s;iced
- 1 cup Edamame boiled
- ½ cup Radish sliced
- 2-3 Green Onion sliced or chopped
- 1 tablespoon Green Onion
- ½ teaspoon Sesame Seeds
- 1-2 tablespoon Peanuts chopped
Equipment
Method
- INSTANT POT: Break the noodles in half and add in the Instant Pot. Cover them with water and don't overfill the pot with water. Close lid and pressure cook for 5 minutes (for Spaghetti or linguine) or 1 minute (for any other noodles). Once the timer beeps, then Quick Release by turning the vent in the venting position.STOVE-TOP: Add 2-3 quart of water in a pot and bring it to boil. Once water is boiled, add noodles. Cook them 2-3 minutes or until al dente.
- Once pressure is released, then open the lid. Strain the remaining water out of the noodles and run it in the cold water. Toss some sesame oil in the noodles.
- Add Soy Sauce, Rice Vinegar, Chili Oil, Sesame Paste, Peanut Butter, Brown Sugar, and Ginger in a bowl. Whisk all the ingredients until it forms like a paste. (Note: If sauce is too thick, you can add 1-2 tablespoon water for desired consistency).
- Add cooked noodles in a salad bowl. Then add all the veggies (purple cabbage, bell peppers, edamame, radish, and green onions). Finally, add Spicy Peanut Sauce (as needed). Garnish them with some more green onions, chopped peanuts, and sesame seeds.
Nutrition
Video
Notes
- When the noodles are cooked, rinse them in a cold item to avoid sticking.
- You can also rub sesame oil in the noodles to avoid sticking.
- Add a lot of colorful and crunchy veggies that will make the salad more amazing.
- If the sauce is too thick, add some more sesame oil, soy sauce, or rice vinegar as per your taste and flavor.
- Don't overcook the noodles; otherwise, the salad will turn mushy.
- For crunch, you can garnish with some chopped peanuts or sesame seeds.
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