A fresh, crunchy, bold, flavor-packed Thai noodle salad with crunchy vegetables tossed in a creamy, spicy peanut sauce. This cold noodle salad is perfect for a vegan lunch, dinner, or meal prep.
Salads are a staple for me—I love them all. Give me a good dressing to drizzle, and I’m a happy girl.
And this crunchy Thai noodle salad? It’s been on repeat for a while now, and I’m still not over it. Maybe never. The mix of spicy, sweet, and tangy flavors, the way the noodles soak up that rich, peanutty sauce, the fresh crunch of veggies—it’s just so good.
Oh, and the spicy peanut sauce? I always double it. Because extra sauce is a must (at least in my house!), and it never goes to waste. It’s perfect drizzled over roasted sweet potatoes, stirred into rice bowls, or used as a dip for spring and summer rolls.
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Why this recipe works
- Layered texture & flavor — Crisp cabbage, tender noodles, and a creamy, rich peanut sauce keep every bite interesting.
- A perfect creamy & crunchy balance —The creamy peanut sauce coats the cold noodles, while crunchy peanuts and fresh vegetables add contrast.
- Perfect for meal prep — It stays fresh and flavorful, making it a great make-ahead meal.
How to use Thai Noodle Salad
- Main dish — Enjoy as a light but satisfying meal.
- Meal prep — Stays fresh in the fridge and makes a great next-day lunch.
- Side dish — Perfect alongside tofu, grilled veggies, or satay skewers.
- Base for protein — Add crispy baked tofu, tempeh, or edamame.
In the kitchen tips
- Use fresh basil, chopped cilantro, and mint — these herbs add fresh flavor and balance to the salad. Adjust based on preference.
- Chop everything first — This makes assembly smooth and stress-free.
- Rinse noodles in cold water — prevents them from sticking and keeps them light.
- Double the peanut dressing — Some like it saucier, and it’s perfect for leftovers.
Substitutions & additions
- Noodles — Use brown rice stir-fry noodles, pad Thai noodles, soba noodles, ramen, spaghetti, or zucchini noodles for a light option.
- Protein — Use crispy baked tofu (recommended), edamame, or tempeh.
- Veggies & toppings — Add mango, pineapple, bean sprouts, or avocado. Top with crushed peanuts, chopped cashews, or sesame seeds.
- Dressing adjustments — For more tang, add lime juice. For more creaminess, stir in 1–2 tablespoons of coconut milk. To sweeten, add 1 tablespoon hoisin sauce. For extra spice, increase chili sauce or add sriracha.
Storage, meal prep, & freezing
This cold Thai noodle salad is perfect for meal prep — store the components separately and toss just before eating to keep everything crisp.
- Refrigeration: Store leftovers in an airtight container for up to 3 days. The noodles may absorb some sauce, so toss them with a little water or extra peanut sauce before serving.
- Meal Prep: For meal prep, store noodles, veggies, and sauce separately. Toss with dressing just before serving to maintain texture.
- Freezing: Not recommended, as rice noodles and fresh veggies lose texture when thawed.
What equipment you’ll need
- Large mixing bowl — For tossing everything together.
- Sharp knife & cutting board — For slicing veggies.
- Medium pot — If using cooked noodles instead of soaked.
- Fine mesh strainer — For draining noodles.
- Tongs or salad servers — For easy mixing.
- Airtight containers — For storage or meal prep.
FAQ
Swap with almond, cashew, or sunflower seed butter for a nut-free version. The flavor will vary slightly, but it works well.
Rinse them under cold water after draining. A tiny drizzle of toasted sesame oil also helps keep them separate.
Yes! Store noodles, veggies, and sauce separately and toss fresh before eating to keep everything crisp.
Yes! Thai basil has a slightly spicier, more anise-like flavor. Regular basil is milder and sweeter. If using Thai basil, start with a little less and adjust to taste.
Mildly spicy from the spicy peanut sauce, but you can adjust. Omit for a mild version, or add extra sriracha or hot sauce for heat.
📖 Recipe
Thai Noodle Salad with Spicy Peanut Sauce
Ingredients
- 8 ounces thin rice noodles, brown rice, vermicelli, or regular
- 2 cups red and/or green cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 red bell pepper, thinly sliced
- ½ cucumber, thinly sliced or diced
- 3 scallions, green onions, sliced
- ½ jalapeño, minced, optional, remove seeds for less heat
- ½ cup edamame, thawed, optional
- ¼ cup each: fresh cilantro, basil, and mint, chopped, mint is optional
- ½ cup cashews or peanuts, crushed, or peanuts, optional
- 1 recipe spicy Thai peanut sauce, see Notes
- 1 recipe Crispy Baked Tofu, optional
- Lime wedges, for serving, optional
Instructions
- Press the tofu (if using): Wrap in a clean towel, place a heavy object on top or use a tofu press. Let it sit for 15-30 minutes while you prep the other ingredients.
- Cook the noodles: Follow package instructions. Drain and rinse under cold water to prevent sticking.
- Make the peanut sauce: Prepare the sauce if you haven’t already.
- Chop the veggies: Slice the cabbage, carrots, bell pepper, cucumber, scallions, and jalapeño. Chop the cilantro, basil, and mint.
- Assemble the salad: In a large bowl (for individual servings, see Notes), toss the noodles with a generous portion of peanut sauce until well coated. Add the chopped vegetables and gently mix. Add more peanut sauce as needed.
- Garnish and serve: Sprinkle with crushed peanuts or cashews, then top with fresh herbs. Serve chilled or at room temperature with tofu on top or on the side. Add lime wedges if using.
Notes
- Extra sauce? Double the peanut sauce if you like a saucier salad, are adding crispy tofu, or want leftovers. It keeps for 5 days and works great on almost everything (I always double it).
- Meal prep tip: Store the sauce separately and mix just before eating to prevent fogginess.
- For a fresher presentation: Serve noodles in individual bowls, drizzle with sauce, and toss to coat. Then, add veggies and gently mix just before eating.
- Serving options: Enjoy cold or at room temperature.
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