Cold Thai Noodle Salad Recipe

Introduction

Cold Thai noodle salad is a refreshing and flavorful dish perfect for warm days or light meals. It combines tender rice noodles with crisp vegetables and a creamy peanut dressing for a satisfying crunch and rich taste.

Ingredients

• 200g rice noodles
• 2 cups mixed fresh vegetables (such as shredded carrots, cucumber, and bell peppers)
• 1/2 cup peanut dressing

Instructions

1. Step 1: Cook the rice noodles according to the package instructions until tender, then rinse under cold water to cool and drain well.
2. Step 2: In a large bowl, combine the cooled noodles with the mixed vegetables and pour the peanut dressing on top. Toss everything together until evenly coated.

Tips & Variations

• For extra protein, add grilled chicken, tofu, or shrimp to the salad.
• Swap peanut dressing with a tangy lime and chili vinaigrette for a different flavor.
• Use fresh herbs like cilantro or mint to brighten the dish.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If stored longer, the noodles may become soggy. Keep the dressing separate if possible and toss before serving. Reheat is not recommended as it is best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice noodles with soba, udon, or even thin spaghetti if rice noodles are unavailable.

How can I make the peanut dressing at home?

A simple peanut dressing can be made by mixing peanut butter with soy sauce, lime juice, honey, garlic, and a little water to thin it out.

Cold Thai Noodle Salad Recipe

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★★★★★

4.9 from 124 reviews

This refreshing Cold Thai Noodle Salad features tender rice noodles tossed with crisp, colorful vegetables and a flavorful peanut dressing. Perfect as a light lunch or side dish, it combines a balance of textures and the sweet, savory, and tangy flavors characteristic of Thai cuisine.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Noodles

• 8 oz rice noodles

Vegetables

• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup red bell pepper, thinly sliced
• ½ cup chopped green onions
• ½ cup fresh cilantro leaves

Peanut Dressing

• ¼ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• Water to thin as needed

Instructions

1. Cook the Noodles: Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, usually about 4-5 minutes, until tender but still firm. Drain and rinse under cold water to stop cooking and cool the noodles.
2. Prepare the Vegetables: While noodles cook, shred the carrots, thinly slice the cucumber, red bell pepper, and chop green onions and cilantro. Set aside in a large mixing bowl.
3. Make the Peanut Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic. Add water a little at a time to reach a smooth, pourable consistency.
4. Toss the Salad: Add the cooled noodles to the bowl with vegetables. Pour the peanut dressing over and toss gently but thoroughly to combine all ingredients evenly.
5. Serve: Garnish with extra cilantro or chopped roasted peanuts if desired. Serve chilled or at room temperature for a fresh and flavorful Thai-inspired noodle salad.

Notes

• For extra protein, add grilled chicken, tofu, or shrimp.
• You can substitute peanut butter with almond butter for a different flavor.
• Adjust lime juice and soy sauce to taste for desired tanginess and saltiness.
• Store leftovers covered in the refrigerator for up to 2 days; noodles may absorb dressing over time.

Keywords: Thai noodle salad, cold noodle salad, peanut dressing, rice noodles, vegetarian Thai salad