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Fresh and flavorful Thai noodle salad made with tender noodles, crisp vegetables, and a creamy peanut dressing. An easy, colorful recipe perfect for lunch, dinner, or potlucks.
Why You’ll Love This Recipe
This Thai noodle salad is the perfect combination of fresh, colorful, and full of bold flavor. The tender noodles soak up a creamy, tangy peanut dressing while crisp vegetables add the perfect crunch in every bite. It comes together quickly with simple ingredients and is easy to customize with your favorite veggies or protein.
Whether you serve it as a light main dish, a side for grilled meats, or bring it to a potluck, this vibrant salad is always a crowd-pleaser and tastes even better after the flavors have had time to mingle.
Ingredients Needed
- 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 1 1/2 Tbsp sesame oil
- Heat remaining 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 peanut dressing over pasta and toss.
- Garnish with chopped peanuts, green onions or scallions, sesame seeds and cilantro.
Tips and Tricks from Leigh Anne
- Don’t overcook the noodles. Cook just until tender, then rinse with cold water to stop the cooking process and keep them from getting mushy.
- Add in other veggies. Thinly sliced red bell peppers and green cabbage are another great addition to this salad.
- Customize with protein. Add grilled chicken, shrimp, steak, or tofu to turn this salad into a satisfying main dish. It’s a great way to use leftover cooked protein.
- Adjust the dressing to taste. Like it spicier? Add a little sriracha or red pepper flakes. Want it sweeter? Stir in a touch more honey.
- Make it ahead. This salad is perfect for prepping in advance. Store the dressing separately if making more than a few hours ahead, then toss everything together before serving for the freshest flavor and texture.
- Serve at room temperature. But it can also be served warm or chilled.
Frequently Asked Questions
What kind of noodles should I use for Thai Noodle Salad?
Rice noodles are the most traditional choice but I like to use spaghetti noodles or linguine. It’s what I usually have on hand.
Can I make Thai Noodle Salad ahead of time?
Yes! You can fully assemble and then keep it in an airtight container in the fridge for 2-3 days. Give it a good toss before serving. If it seems a little dry after being in the fridge for a few days, give it a splash or two of sesame oil. or a few splashes of water.
Can I add protein to this salad?
Definitely. grilled chicken, shrimp, steak, or tofu are all delicious additions and turn this salad into a satisfying main dish. It’s also a great way to use up leftover cooked protein.
Is it possible to make this salad gluten free?
Yes. Use rice noodles and be sure to choose a gluten-free soy sauce or tamari for the dressing. Always check labels to ensure all ingredients meet your dietary needs.
This Thai noodle salad is the kind of fresh, vibrant dish that never goes out of style and you never get tired of. With its amazing flavors, colorful vegetables, and irresistible peanut dressing, it’s a recipe that’s as easy to make as it is to love. Perfect for busy weeknights, meal prep, or sharing at gatherings, it delivers big flavor with minimal effort. Once you try it, you’ll find yourself coming back to this bright and delicious salad again and again.
Check out more of my favorite pasta salad recipes:
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Thai Noodle Salad
Ingredients
- 12 oz. linguine divided
- 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 1 1/2 Tbsp. sesame oil
- In a large frying pan, heat remaining 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 carrots and toss together
- Garnish with chopped peanuts, green onions and cilantro
- Serve at room temperature
- Good made ahead and left out until serving time
Tips & Notes:
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Nutrition Facts:
B777x says
Good job! I’ll give you a hint for making it better… lime juice. You can add it last, or serve with lime wedges. Also, don’t fear the fish sauce! It will NOT make it fishy, it adds a ton of dept. Add a shake or two (teaspoon) to your sauce and cut your soy sauce by 1/3. You won’t be sorry… in fact you might increase the fish sauce to a tablespoon.
Leigh Anne says
Thanks for the tip – will definitely try the lime juice!
Mary Jane Chucko says
Leigh Anne —I made your Thai Noodle Salad for dinner this evening and my husband loved it. He can’t wait to have more for lunch tomorrow. I’m surprised there’s enough left over for his dream to come true. Thank you for a wonderful new recipe for me to add to my favorites.
Leigh Anne says
So glad you and your husband enjoyed it! It’s been a while since I made it – I think it’s time!
janelle says
Where can I find Chili Garlic Sauce?
Leigh Anne says
I found it in the Asian aisle of the grocery store.
Angie says
I made the Thai noodle Salad for a neighborhood potluck and it was delicious. It inspired me to make some more thai food. Thanks for sharing!
Danee Davis says
Leigh Anne – I made this for my family tonight for dinner. It was awesome. I loved that it had no meat in it because it is hard to do a main dish for my family without meat AND I could make it ahead of time. It reminded me of my favorite salad ever which is the Thai Crunch Chicken salad at California Pizza Kitchen. Thank you for sharing this one. Keep the yummy recipes coming.