This post may contain affiliate links. Please see disclosure policy here.
Thai noodle salad is always a crowd pleaser. It has lots of amazing textures and Thai inspired flavors you will love.
Thai Noodle Salad is loaded with bean sprouts, grated carrot and green onions so there is lots of amazing flavor and texture happening. If you like peanut butter you will love this salad. It doesn’t have a heavy peanut butter flavor, it’s just right. And I love the crunchy chopped peanuts and cilantro on top.
Everyone in my family loves this dish, and I think yours will too!
Ingredients
- Linguine Pasta
- Sesame Oil
- Green Onions
- Garlic
- Ginger
- Peanut Butter
- Honey
- Soy Sauce
- Rice Vinegar
- Chili Garlic Sauce
- Bean Sprouts
- Carrots
- Peanuts
How To Make Thai Noodle Salad
- Cook linguine in a large pot of boiling salted water, until tender but firm to the bite
- Drain well and place pasta in a large serving bowl.
- Toss cooked linguine with sesame oil
- Heat sesame oil over medium heat, add green onions, garlic and ginger.
- Sauté for 2-3 minutes.
- Add peanut butter, honey, soy sauce, rice vinegar, and chili garlic sauce to the pan.
- Cook for one minute longer
- Add bean sprouts and carrots to the pasta.
- Pour sauce over pasta and toss.
- Garnish with chopped peanuts, green onions and cilantro.
Tip
- Thai Noodle Salad is best served at room temperature.
Check out more of my favorite pasta salad recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Thai Noodle Salad
Delicious Thai noodle salad full of flavor.
Prep:10 minutes
Cook:15 minutes
0 minutes
Total:25 minutes
Ingredients
- 12 oz. linguine
- 3 Tbsp. sesame oil
- 6 green onions chopped (save some for garnish)
- 5 cloves garlic minced
- 1 Tbsp. fresh ginger grated
- 1/4 cup peanut butter
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 Tbsp. rice vinegar
- 1 1/2 Tbsp. chili garlic sauce I used 1 Tbsp. as some of my family don’t like too much heat
- 2 cups fresh bean sprouts
- 1 cup finely grated carrot
- 1/2 cup chopped peanuts chopped green onion and chopped cilantro for topping
Instructions
- Cook 12 oz. linguine in a large pot of boiling salted water, until tender but firm to the bite
- Drain well and place pasta in a large serving bowl
- Toss with sesame oil
- In a large frying pan, heat sesame oil over medium heat, add green onions, garlic and ginger
- Saute for a couple of minutes
- Then add peanut butter, honey and soy sauce, along with rice vinegar, chili garlic sauce
- Cook for one minute longer
- Add to the pasta bean sprouts and carrot
- Toss together
- Garnish with chopped peanuts, green onions and cilantro
- Serve at room temperature
- Good made ahead and left out until serving time
- Makes 8 servings
Nutrition Facts:
Calories: 620kcal (31%) Carbohydrates: 93g (31%) Protein: 18g (36%) Fat: 21g (32%) Saturated Fat: 4g (25%) Sodium: 891mg (39%) Potassium: 492mg (14%) Fiber: 6g (25%) Sugar: 25g (28%) Vitamin A: 179IU (4%) Vitamin C: 11mg (13%) Calcium: 54mg (5%) Iron: 3mg (17%)
Leigh Anne says
Cariann »
I’d love a copy of it if you ever write it down. We have a Greek Deli not far from us and I love their Greek Salad and would love to make it at home! Thanks for sharing!
Cariann says
My Mom and I seem to always bring a Greek Salad. Lettuce , red onions, peppercinnis, cuccumbers, tomatoes, kalamata olives, feta cheese, and Greek Salad Dressing (We make it ourselves and I don’t think I’ve ever written the recipe out… maybe the next time I make it I will write it out and share it…) A Greek friend once told me it was the closest thing to authentic she had tasted… I figure out can’t get a better review than that..
Leigh Anne says
Julie »
Both of these salads sound great – can’t wait to try the chicken cashew curry rice salad – yum.
Melanie – I already printed off your Angel Hair Pasta Salad and it is in the To Try pile – Thanks!
Melanie says
I love great go-to meals for potluck situations. This looks delicious!! I love, love sesame oil and the flavor it brings. I have several go-to recipes but I just posted one of my favorites on my blog a few days ago – the Angel Hair Pasta Salad. Yum!
Julie says
Well, it’s a toss-up for me. I am always asked to bring my spinach salad, which is of the savory variety with spinach, bacon, thinly red onions, mushrooms, sliced water chestnuts, and grated swiss cheese, topped off with a homemade poppyseed dressing. But for the last potluck I went to I rebelled against the trend and made a chicken cashew curry rice salad….my favorite. 🙂 It is simple: rice, chicken (diced), peas, chopped celery, cashews, green onion (chopped). The dressing is 1/2 Cup Mayonnaise, 1 T. curry powder, 1/2 tsp salt, 1/2 tsp pepper, AND 1 1/2 Tablespoon Lemon Juice. At any rate…these are my two favorite salads to take to a potluck. They are always well received. 🙂