Best 5 Thai Noodle Salad With Peanut Sauce Recipes

**Thai Noodle Salad with Peanut Sauce: A Culinary Symphony of Flavors and Textures**

Embark on a tantalizing culinary journey with our Thai noodle salad, a vibrant and flavorful dish that tantalizes the taste buds with its harmonious blend of textures and flavors. This delightful salad showcases the perfect balance of sweet, sour, salty, and spicy notes, all while delivering a satisfying crunch in every bite. A symphony of flavors awaits you, expertly orchestrated by the smooth and creamy peanut sauce, the tangy lime dressing, and the refreshing crunch of fresh vegetables. Dive into the heart of this culinary delight and let your taste buds dance with joy!

Let's cook with our recipes!

ASIAN NOODLE SALAD

Asian Noodle Salad image

Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.

Provided by Erin Clarke / Well Plated

Categories Main Course Salad Side Dish

Time 20m

Number Of Ingredients 13

Ingredients

8 ounces long thin whole wheat pasta noodles
24 ounces Mann's Broccoli Cole Slaw (2 12-ounce bags)
4 ounces grated carrots
1/4 cup extra-virgin olive oil
1/4 cup rice vinegar
3 tablespoons honey
3 tablespoons creamy peanut butter
2 tablespoons low-sodium soy sauce (gluten free if needed)
1 tablespoon Sriracha pepper sauce ( or garlic chile sauce, plus additional to taste)
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
3/4 cup roasted unsalted peanuts, (roughly chopped)
3/4 cup fresh cilantro (finely chopped)

Steps:

Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

Nutrition Facts : ServingSize 1 (of 10), Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 181 mg, Fiber 4 g, Sugar 10 g

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE

Vegan Thai Noodle Salad with Peanut Sauce image

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein!

Provided by Sylvia Fountaine

Categories Vegan

Time 30m

Yield 6

Number Of Ingredients 17

Ingredients

6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix of red cabbage, carrots and radish, shredded or grated
1 red bell pepper, finely sliced
3 scallions, sliced
½ bunch cilantro, chopped (or sub basil and mint)
1 tablespoon (or less, or more) jalapeño, finely chopped
¼-½ cup roasted, crushed peanuts ( optional garnish)
3 thin slices ginger- cut across the grain, about the size of a quarter.
1 fat clove garlic
¼ cup peanut butter ( or sub almond butter!)
¼ cup fresh orange juice ( roughly ½ an orange)
3 tablespoon fresh lime juice ( 1 lime)
2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
3 tablespoons honey, agave, or maple syrup
3 tablespoons toasted sesame oil
½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
½ teaspoon salt

Steps:

Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Nutrition Facts : ServingSize 1 1/8 cups, Calories 286 calories, Sugar 13.3 g, Sodium 374 mg, Fat 13 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 0 mg

PEANUT NOODLE SALAD

Peanut Noodle Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

8 ounces rice vermicelli noodles
6 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons creamy peanut butter
3 tablespoons packed dark brown sugar
3 tablespoons vegetable oil
1 small red bell pepper, thinly sliced
1/2 cup sliced scallions
1/2 cup roughly chopped fresh basil
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
Kosher salt
1/3 cup salted roasted peanuts, roughly chopped

Steps:

Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.

THAI NOODLE SALAD WITH PEANUT SAUCE

Thai Noodle Salad With Peanut Sauce image

Fabulous recipe from feastingathome.com. I only used about 2 tablespoons of honey and that was plenty sweet for both me and hubby!

Provided by lecole54

Categories Peanut Butter

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

6 ounces noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix cabbage, carrots and radish, grated
1 red bell pepper, finely sliced
3 scallions, sliced
1/2 bunch cilantro, chopped (or substitute basil and mint)
1 jalapeno, finely chopped (about 1 tablespoon)
1/2 cup peanuts, roasted, crushed (for garnish)
3 thin slices ginger, cut across the grain, about the size of a quarter
1 large garlic clove
1/4 cup peanut butter (or substitute almond butter)
1/4 cup fresh orange juice (roughly half an orange)
3 tablespoons fresh lime juice (1 lime)
2 tablespoons soy sauce
3 tablespoons honey or 3 tablespoons Agave
3 tablespoons toasted sesame oil
1/2-1 teaspoon cayenne pepper (or sriracha sauce)
1/2 teaspoon salt

Steps:

Cook pasta according to directions on package. Drain and chill under cold running water.
In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Cold Noodle Salad With Spicy Peanut Sauce image

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Provided by Hetty McKinnon

Categories dinner, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tablespoon sesame oil
1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
1/2 cup smooth peanut butter (not natural)
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated

Steps:

Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

Tips:

To make the peanut sauce extra creamy, use a high-powered blender or food processor.
If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
To save time, you can use store-bought cooked chicken or tofu.
Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or snap peas.
For a spicier salad, add a pinch of red pepper flakes to the peanut sauce.
Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

This Thai noodle salad with peanut sauce is a delicious and easy-to-make dish that's perfect for a quick lunch or dinner. The salad is packed with flavor, thanks to the creamy peanut sauce, crunchy vegetables, and tender noodles. It's also a good source of protein and fiber. If you're looking for a healthy and satisfying meal, this Thai noodle salad is a great option.