Thai Noodle Salad with Spicy Asian Peanut Sauce
A bold, fresh Thai Noodle Salad with a mix of crunchy veggies, cold rice noodles, and a creamy, spicy Asian peanut sauce. Packed with Thai-inspired flavors, it's perfect for meal prep or an easy, healthy meal.
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 fresh cilantro chopped
- ¼ cup basil chopped
- ¼ cup mint optional, chopped
- ½ cup cashews or peanuts optional, crushed
- 1 recipe spicy thai peanut sauce see Notes
- 1 recipe crispy baked tofu optional but suggested
- 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.
Nutrition
Calories: 772kcal | Carbohydrates: 91g | Protein: 27g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Sodium: 2010mg | Potassium: 1005mg | Fiber: 9g | Sugar: 20g | Vitamin A: 6756IU | Vitamin C: 60mg | Calcium: 167mg | Iron: 4mg
