Spicy Thai Noodle Salad with Fresh Vegetables and Peanut Sauce Recipe
A vibrant and refreshing Thai Noodle Salad featuring colorful bell peppers, shredded cabbage, carrots, edamame, and scallions, all tossed in a flavorful homemade peanut sauce. Perfectly cooked noodles are combined with crunchy vegetables and garnished with fresh cilantro and crushed peanuts for a satisfying, easy-to-make meal ready in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Noodles
- 12 ounces dry noodles (rice, soba, or preferred variety)
Vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cups shredded purple cabbage
- 2 cups shredded or grated carrot
- 4 scallions, sliced
- 1 cup edamame, defrosted
Sauce & Garnish
- 1 batch peanut sauce (see note below for typical peanut sauce ingredients)
- ~1/2 cup chopped cilantro for garnish
- Optional: 1/2 cup crushed peanuts (chopped)
- Optional: sesame seeds for garnish
Instructions
- Boil water: Bring a large pot of salted water to a rolling boil to prepare for cooking the noodles.
- Cook noodles: Add the dry noodles to the boiling water and cook according to the package instructions until al dente.
- Prepare vegetables: While noodles cook, wash all vegetables thoroughly. Slice the red and yellow bell peppers into long, thin strips. Shred the purple cabbage using a mandoline for uniform slices. Grate the carrots or pulse chopped carrots a few times in a food processor for ease.
- Rinse pasta: Once the noodles are cooked, drain and immediately rinse under cold water to stop the cooking process and cool the noodles. Transfer them into a large serving bowl.
- Add veggies: Add the sliced bell peppers, shredded cabbage, grated carrots, scallions, and defrosted edamame to the bowl with the noodles. Gently stir to combine all ingredients evenly.
- Add sauce: Pour half of the peanut sauce over the noodle and vegetable mixture. Mix thoroughly to coat everything. Add more sauce gradually until the salad reaches your preferred level of sauciness.
- Adjust: Taste and adjust the amount of sauce as desired. The peanut sauce can be stored in the fridge and used later if not all is used at once.
- Serve: Garnish the salad with chopped fresh cilantro, additional sliced scallions, crushed peanuts, and a sprinkle of sesame seeds for extra texture and flavor. Serve immediately for best freshness.
Notes
- For the peanut sauce, a typical blend includes peanut butter, soy sauce, lime juice, garlic, ginger, a bit of sweetener like honey or sugar, and chili flakes or sriracha for heat.
- You can swap noodles for rice noodles, soba, or any preferred type to suit dietary needs or availability.
- The salad keeps well refrigerated for 1-2 days; add garnishes just before serving.
- Omitting peanuts and using tamari can make this dish nut-free and gluten-free, respectively.
