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Thai noodle salad with peanut sauce served with fresh vegetables and herbs

Thai Noodle Salad with Peanut Sauce

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 8 oz rice noodles
  • 2 cups shredded cabbage
  • 1 cup carrots (julienned)
  • 1 bell pepper (sliced)
  • 1/2 cucumber (optional)
Peanut Sauce:
  • 1/3 cup peanut butter
  • 2 tbsp soy sauce (or tamari)
  • 1-2 tbsp lime juice
  • 1 tbsp honey (or maple syrup)
  • 1 garlic clove, minced
  • 1 tsp grated ginger
  • Warm water (to thin)

Method
 

  1. Step 1: Cook the Noodles
    Boil your noodles according to the package instructions—usually 3 to 8 minutes.
    Once they’re done, rinse them under cold water immediately.
    Yes, immediately. It stops the cooking and keeps them from turning sticky.
  2. Step 2: Prep the Veggies
    While the noodles cook, slice everything thin.
    This matters more than you think. Thin veggies blend better with the noodles and make every bite balanced.
  3. Step 3: Mix the Peanut Sauce
    Whisk everything together in a bowl.
    If it feels too thick, add warm water one tablespoon at a time.
    You’re aiming for something smooth and pourable—but still rich.
  4. Step 4: Bring It All Together
    Add noodles and veggies to a large bowl.
    Pour the sauce over and toss gently.
    Not too aggressively—you want everything coated, not crushed.
  5. Step 5: Finish with Toppings
    Top with:
    Crushed peanuts
    Fresh herbs
    Sesame seeds
    And that’s it. No complicated steps. No stress.