Packed with crunchy veggies, edamame, soba noodles, and a scrumptious garlicky, gingery peanut dressing, this cold Thai Peanut Noodle Salad recipe is make-ahead ready and simple to pull together in about 30 minutes! This recipe is vegetarian, vegan, and gluten-free. Enjoy the flavors of Thailand in your kitchen with this easy-to-make and highly versatile salad.
Discovering Thai Flavors
Transitioning to a vegetarian way of eating opened up a world of flavors, with Thai cuisine quickly becoming a favorite. Thai food is fresh, umami-packed, and easily plant-focused. The crunchy veggies and slurpy noodles shine in this cold peanut noodle recipe, while the mouthwatering Thai noodle salad dressing ties the textures and flavors together perfectly. This dressing is garlicky, gingery, peanutty, with just a touch of sweetness, and has that mouthwatering umami flavor that is simply irresistible.
Ingredients for Thai Noodle Salad
Load up on the most colorful and favorite Thai-inspired veggies. Soba noodles work beautifully for this salad.
For the Salad:
- Soba Noodles: Use your preferred brand of soba noodles, following the package instructions for preparation.
- Frozen Shelled Edamame: Find this in the frozen international cuisine section of your grocery. Organic is preferred if available.
- Cabbage: Purple and green for color, thinly sliced.
- Carrots: For flavor, crunch, and color.
- Bell Pepper: Sweet peppers, red, yellow, or orange, or a combination for maximum color.
- Green Onions: Use green parts for a milder flavor or white and green parts for a stronger onion flavor.
For the Dressing:
- Peanut Butter: Natural creamy or crunchy.
- Fresh Ginger and Garlic: Adds earthy flavor.
- Water: To thin the dressing as needed.
- Brown Sugar: Adds a bit of sweetness to balance the spice.
- Soy Sauce: For a salty and umami punch.
- Sriracha: For a hit of spice, adjustable to taste.
How to Make Thai Peanut Noodle Salad
- Cook the Noodles:
- Bring a large pot of salted water to a boil.
- Add the soba noodles and cook according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking and cool the noodles.
- Prepare the Vegetables:
- Thinly slice the red cabbage.
- Julienne the carrot.
- Thinly slice the red and yellow bell peppers.
- Chop the green onions.
- Cook and shell the edamame if not already done.
- Prepare the Sauce:
- In a bowl, combine peanut butter, soy sauce, sriracha, rice vinegar, brown sugar, minced garlic, and grated ginger.
- Mix well until smooth and creamy. If too thick, add water to thin to the desired consistency.
- Layer the Salad:
- In large meal prep containers, layer the sauce, vegetables, and noodles.
- Store the Salad:
- Store in airtight containers in the refrigerator for up to 3 days.
- Serve the Salad:
- Mix everything together before eating.
Expert Tips
- Easy Swap: Use tamari for a gluten-free option instead of soy sauce.
- How Spicy? Adjust the sriracha to taste, up to three teaspoons for more heat.
- Leftovers: Extra peanut sauce stores well in the fridge and can be used as a dipping sauce or in other recipes.
- Noodle Soaking Tip: Keep an eye on soba noodles while cooking to avoid overcooking.
- Herby or Not: Fresh herbs like cilantro, Thai basil, and mint add brightness to the salad. Offer herbs on the side for picky eaters.
Meal Prep Tips
- Prep Ahead: Slice all vegetables and make the sauce ahead of time.
- Layer Properly: Keep the sauce at the bottom to prevent noodles from getting soggy.
- Portion Control: Use individual meal prep containers for easy grab-and-go lunches.
Enjoy this Thai Peanut Noodle Salad as a nutritious and delicious meal that’s perfect for any occasion!
Thai Peanut Noodle Salad
This Thai Peanut Noodle Salad is a vibrant and nutritious dish featuring soba noodles, fresh vegetables, and a creamy, tangy peanut dressing. Perfect for busy weeknights or meal prep, it combines the flavors of garlic, ginger, and soy with the crunch of bell peppers, carrots, and cabbage. This salad is not only vegan and gluten-free but also customizable, making it suitable for various dietary preferences. Ready in just 25 minutes, it offers a quick and healthy option that can be enjoyed as a main course or a side dish.
Equipment
- Large Pot
- Mixing bowls
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
For the Salad:
- 8.8 oz Soba Noodles (250 grams)
- 1 cup Frozen Shelled Edamame (150 grams)
- 1/2 Cabbage head thinly sliced (200 grams)
- 1 large Carrots julienned (100 grams)
- 2 Bell Peppers: 1 red and 1 yellow thinly sliced (2 medium, 200 grams)
- 2 Green Onions chopped (50 grams)
For the Dressing:
- 1/4 cup Peanut Butter (60 grams)
- 2 tbsp Soy Sauce
- 1 tbsp Sriracha:
- 2 tbsp Rice Vinegar
- 1 tbsp Brown Sugar
- 2 cloves Garlic minced
- 1 inch Ginger: grated
- Water as needed to thin
Instructions
Cook the Noodles:
- Bring a large pot of salted water to a boil.
- Add the soba noodles and cook according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking and cool the noodles.
Prepare the Vegetables:
- Thinly slice the red cabbage.
- Julienne the carrot.
- Thinly slice the red and yellow bell peppers.
- Chop the green onions.
- Cook and shell the edamame if not already done.
Prepare the Sauce:
- In a bowl, combine peanut butter, soy sauce, sriracha, rice vinegar, brown sugar, minced garlic, and grated ginger.
- Mix well until smooth and creamy. If too thick, add water to thin to the desired consistency.
Layer the Salad:
- In large meal prep containers, layer the sauce, vegetables, and noodles.
Store the Salad:
- Store in airtight containers in the refrigerator for up to 3 days.
Serve the Salad:
- Mix everything together before eating.
Notes
Customize the spice level with more or less sriracha.
Fresh herbs like cilantro, Thai basil, and mint can enhance the flavor.
Store leftovers in airtight containers for up to 3 days.
Perfect for vegan meal prep and quick lunches.
Fresh herbs like cilantro, Thai basil, and mint can enhance the flavor.
Store leftovers in airtight containers for up to 3 days.
Perfect for vegan meal prep and quick lunches.
Nutrition
Calories: 375kcal
Cannot wait to try this recipe! Looks absolutely delicious. Thanks for sharing!