Can I make this ahead of time?

Yes. For the freshest results, prep the noodles and vegetables ahead and store the peanut dressing separately. Toss everything together right before serving, and garnish with fresh peanuts and sesame seeds to preserve texture.

How long will the salad stay good in the refrigerator?

Thai noodle salad lasts up to 4 days in the refrigerator when stored in an airtight container. Over time, the noodles may absorb more dressing, so consider refreshing with a splash of vinegar or lime juice before serving.

What kinds of noodles can I use?

You can use spaghetti, rice noodles, soba noodles, or glass noodles. Each brings a different texture — from hearty to light — and all pair well with the peanut dressing.

How do I keep the noodles from sticking together?

Rinse noodles thoroughly with cold water after cooking to remove starch. Toss them with a small amount of oil before mixing with other ingredients to keep them separate and smooth.

Thai Noodle Salad: 6 Secrets to Fresh & Flavorful Slaw

Description

Thai Noodle Salad recipe that’s fresh, easy to make, and bursting with flavor. Learn tips, variations, and storage in 30 minutes.

Ingredients

For the Salad:
- 1 pound spaghetti, cooked, rinsed with cold water, and drained
- 2¼ cups tri-color coleslaw mix
- 5 medium carrots, shredded
- 1 bunch green onions (white and light green parts), chopped
- 1 small bunch cilantro, chopped
- ¼ cup sesame seeds, plus extra for garnish
- 1 cup dry roasted salted peanuts, plus extra for garnish
For the Dressing:
- ¼ cup creamy peanut butter (heaping)
- ½ cup unseasoned rice vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon sriracha sauce (adjust to taste)
- Salt, to taste
- ¼ cup vegetable oil

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Instructions

In a large mixing bowl, combine the cooked and cooled spaghetti, coleslaw mix, shredded carrots, chopped green onions, chopped cilantro, sesame seeds, and peanuts. Toss gently to mix evenly.
In a microwave-safe bowl, warm the peanut butter slightly until it softens. Stir in the rice vinegar, garlic powder, sriracha, and a pinch of salt.
Gradually whisk in the vegetable oil until the dressing is smooth and well blended.
Pour the dressing over the salad and toss thoroughly until all ingredients are coated.
Chill the salad in the refrigerator until ready to serve.
Before serving, garnish with additional peanuts and sesame seeds.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Pasta and Grain Salads
Method: No-cook
Cuisine: Thai-Inspired