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tossed thai pasta salad with peanut dressing in serving bowl with black spoon.
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5 from 2 votes

Thai Peanut Noodle Salad

This Thai Pasta Salad recipe combines the vibrant flavors of fresh vegetables, fragrant herbs, and chewy noodles, tossed in a zesty, homemade peanut dressing. It's a refreshing and satisfying dish that offers a perfect balance of tangy, spicy, and savory notes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: lunch, Salad, Snack
Cuisine: Asian, Thai
Diet: Vegetarian
Servings: 6
Calories: 390kcal
Author: Courtney Paige

Equipment

  • Sauce pot
  • strainer
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Whisk
  • beaker or small bowl
  • Rubber Spatula

Ingredients

Salad

  • 8 oz farfalle or noodle of choice
  • 1 cup purple cabbage shredded
  • 1 cup cooked edamame
  • 1/2 cup shredded carrots
  • 1 small jalapeño finely sliced
  • 1/2 cup green onion diced
  • 1/2 cup fresh cilantro chopped
  • 1/4` cup fresh mint chopped
  • 1/4 cup crushed peanuts
  • 1 lime
  • pinch red pepper flakes

Dressing

  • 1/2 cup peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbspq lime juice
  • 1/4 cup warm water

Instructions

  • Cook pasta according to package instructions. Drain the noodles and place in the fridge to cool while you prepare the rest of your fresh ingredients.
  • Use a vegetable chopper or knife/cutting board to prep all of the vegetables: red pepper, cabbage, carrots, cook edamame (if frozen), green onions, jalapeños, and fresh herbs.
    mixing bowl full of thai noodle salad ingredients before tossing.
  • Whisk together the peanut salad dressing in a jar until the peanut butter is completely combined and it’s a smooth dressing.
    peanut salad dressing in glass mixing beaker with silver spoon.
  • Place all of the salad ingredients in a large mixing bowl and drizzle with thai peanut sauce.
  • Serve cold, garnished with lime wedges, crushed peanuts, red pepper flakes, etc.

Video

Notes

Store in an airtight container for 3-4 days. 
Serving to kids?  I suggest shredding the cabbage super fine so it’s easier to eat and leaving out the jalapeño to accommodate sensitive taste buds. If you have picky eaters, you may want to serve the fresh herbs on the side if the distinct flavors are not something they will enjoy.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 45g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 285mg | Potassium: 193mg | Fiber: 7g | Sugar: 12g