Go Back
In the world of vibrant and exciting flavors, Spicy Thai Peanut Noodle Salad stands out as a refreshing and satisfying dish. This delightful salad is not just a meal; it’s an experience that transports you to the bustling streets of Thailand, where food is a celebration of life. Perfect for warm days or as a flavorful side for any meal, this salad harmonizes the nutty richness of creamy peanut butter with a medley of crisp, fresh vegetables and a hint of spice that tantalizes the taste buds.

Spicy Thai Peanut Noodle Salad

Dive into the vibrant world of flavors with Spicy Thai Peanut Noodle Salad. This refreshing dish combines chewy rice noodles, crunchy vegetables like bell peppers and carrots, and a creamy, spicy peanut dressing that ties it all together. It's perfect for warm days or as a potluck showstopper. Packed with nutrition and bursting with taste, this salad will impress family and friends while offering an easy way to enjoy cooking. Get ready to savor the essence of Thailand in every bite!
Print Recipe Pin Recipe

Ingredients
  

8 oz rice noodles

1 cup red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup carrots, shredded

1 cup red cabbage, thinly sliced

1/2 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup chopped peanuts (for topping)

For the Peanut Dressing:

1/3 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

1 tablespoon lime juice

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1-2 teaspoons Sriracha (or adjust to your spice preference)

2-3 tablespoons water (to achieve desired dressing consistency)

Instructions
 

Cook the Rice Noodles: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, gently add the rice noodles and cook according to the package instructions until they are al dente, usually around 5-7 minutes. After cooking, drain the noodles and rinse them under cold running water to halt the cooking process. Transfer the cooled noodles to a large mixing bowl and set aside.

    Prepare the Vegetables: While the noodles are cooking, wash and slice your vegetables. Thinly slice the red bell pepper, julienne the cucumber, shred the carrots, and finely slice the red cabbage. Next, chop the green onions and fresh cilantro and add them to a separate bowl for easy incorporation.

      Make the Peanut Dressing: In a medium mixing bowl, combine the creamy peanut butter, soy sauce (or tamari), rice vinegar, lime juice, honey (or maple syrup), sesame oil, and Sriracha. Whisk the mixture vigorously until you achieve a smooth and creamy dressing. If you find the dressing too thick, gradually stir in water, one tablespoon at a time, until you reach your preferred consistency.

        Combine Ingredients: In the bowl containing the cooled rice noodles, add the sliced red bell pepper, julienned cucumber, shredded carrots, sliced red cabbage, chopped green onions, and cilantro. Pour the prepared peanut dressing over the top. Using tongs or two forks, gently toss all the ingredients together until the noodles and vegetables are evenly coated in the flavorful dressing.

          Serve: Carefully transfer the colorful salad to a serving platter or divide it into individual bowls. Just before serving, sprinkle the top with the chopped peanuts for an added crunch and texture. This salad can be enjoyed right away or you can allow it to sit for 10-15 minutes, letting the flavors mingle and deepen.

            Storage: If you have leftovers, store the salad in an airtight container in the refrigerator for up to two days. To preserve the crunchiness of the peanuts, keep them in a separate container until you’re ready to eat.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4-6 servings

                - Presentation Tips: Serve in colorful bowls, garnished with additional fresh cilantro and lime wedges on the side for an extra burst of flavor.