What noodles work best for this recipe?

For the best results, go with noodles that hold their texture after chilling. Brown rice noodles are a classic choice—gluten-free, chewy, and easy to find. Soba noodles (made from buckwheat) add an earthy tone and work well, too. Linguini, although not traditional, is a good substitute if you're in a pinch. The key is to avoid overcooking—al dente is best for holding up to the sauce and veggies.

What can I use instead of peanut butter?

Allergic to peanuts or want a new twist? Try almond butter for a slightly sweeter profile, or sunflower seed butter for a nut-free alternative. Tahini is also an option, though it brings a more bitter, sesame-forward taste. Whatever you choose, make sure it’s smooth and unsweetened to keep the dressing balanced. Just a small change in the base can reimagine the entire flavor of your Thai Noodle Salad with Peanut Sauce .

Can I make this salad ahead of time?

Yes, and it’s one of the reasons this recipe is so popular. You can prep each component in advance—noodles, vegetables, and dressing. Store them separately in airtight containers and assemble when ready. The salad stays crisp and fresh, perfect for entertaining or quick meals throughout the week.

Is this salad good for meal prep?

Without a doubt. Thai Noodle Salad with Peanut Sauce is practically made for meal prepping. Portion it into containers, keep the sauce on the side, and mix it just before eating. It keeps for 3–4 days in the fridge, making it a tasty, reliable option for healthy weekday lunches or dinners.

Thai Noodle Salad with Peanut Sauce: Fresh, Flavor-Packed & Easy

Description

Thai Noodle Salad with Peanut Sauce is vibrant, healthy, and easy to prep. Bold flavor, crunchy texture, and perfect for meal prep!

Ingredients

For the Salad:
- 6 ounces dry noodles (brown rice noodles, soba, or linguini)
- 4 cups mixed shredded red cabbage, carrots, and radish
- 1 red bell pepper, thinly sliced
- 3 scallions, sliced
- ½ bunch fresh cilantro, chopped (or use a mix of basil and mint)
- 1 tablespoon finely chopped jalapeño (adjust to taste)
- ¼ to ½ cup crushed roasted peanuts (for garnish, optional)
For the Peanut Dressing:
- 5 thin slices fresh ginger
- 2 garlic cloves
- ½ cup peanut butter (or almond butter)
- ½ cup fresh orange juice (about 1 large orange)
- ⅓ cup fresh lime juice (about 2 limes)
- ¼ cup low-sodium soy sauce or liquid aminos
- ⅓ cup honey, agave nectar, or maple syrup
- ¼ cup toasted sesame oil
- 1 to 1½ teaspoons cayenne pepper (or a small amount of chili sauce)
- 1 teaspoon salt

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Instructions

Cook the Noodles: Prepare the noodles according to package instructions. For rice noodles, pour boiling water over them in a heat-safe dish and soak until softened. Rinse under cold water and drain well.
Make the Dressing: While the noodles cook, blend all dressing ingredients in a blender until smooth and creamy. Store in the refrigerator if preparing ahead.
Prepare the Vegetables: Shred and slice the cabbage, carrots, radish, bell pepper, scallions, and herbs. Combine them in a large mixing bowl.
Combine the Salad: Add the cooked, chilled noodles to the vegetables and toss together. Pour the peanut dressing over the mixture and toss again until everything is well coated. Start with part of the dressing and add more as needed.
Finish and Serve: Taste and adjust seasoning if desired. Garnish with crushed peanuts and additional herbs. Serve chilled or at room temperature.