Cold Thai Noodle Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/cold-thai-noodle-salad-recipe/
