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Flavorful Spicy Thai Peanut Noodle Salad Easy Recipe with Crunchy Veggies

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A quick and easy Thai-inspired peanut noodle salad featuring a creamy, spicy peanut sauce and crunchy fresh veggies. Perfect for a satisfying meal that balances savory, spicy, and nutty flavors.

Ingredients

Scale
  • 8 oz (225 g) rice noodles
  • 1/2 cup (120 ml) creamy peanut butter, preferably unsweetened or natural
  • 1/2 cup (120 ml) full-fat coconut milk
  • 3 tbsp (45 ml) low sodium soy sauce
  • 1–2 tbsp (15–30 ml) chili garlic sauce (e.g., sambal oelek)
  • 2 tsp (10 ml) honey or maple syrup
  • 2 tbsp (30 ml) fresh lime juice
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, thinly sliced
  • 1 large carrot, julienned or shredded
  • 1/2 medium cucumber, thin strips or matchsticks
  • 2 stalks green onions, thinly sliced
  • 1/4 cup (10 g) fresh cilantro, chopped (optional)
  • 1/4 cup (30 g) crushed roasted peanuts
  • 1 tbsp (15 g) toasted sesame seeds (optional)

Instructions

  1. Bring a large pot of water to a boil. Add 8 oz (225 g) rice noodles and cook according to package instructions, usually 4-6 minutes until just tender. Stir occasionally to prevent sticking.
  2. Drain noodles in a colander and rinse under cold water to stop cooking and cool the noodles. Set aside to drain thoroughly for about 10 minutes. Do not overcook to avoid mushy noodles.
  3. While noodles cook, prep the veggies: thinly slice 1 red bell pepper, julienne 1 large carrot, slice 1/2 cucumber into matchsticks, and chop 2 green onions. Roughly chop 1/4 cup fresh cilantro if using.
  4. In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/2 cup full-fat coconut milk, 3 tbsp low sodium soy sauce, 1-2 tbsp chili garlic sauce, 2 tsp honey, 2 tbsp fresh lime juice, and 2 minced garlic cloves until smooth and creamy. If sauce is too thick, add warm water a teaspoon at a time until desired consistency is reached.
  5. In a large bowl, combine the drained noodles, crunchy veggies, and peanut sauce. Toss gently but thoroughly to coat everything evenly. The noodles should glisten with sauce and veggies remain crisp.
  6. Sprinkle 1/4 cup crushed roasted peanuts and 1 tbsp toasted sesame seeds on top. Add extra lime wedges on the side if desired. Optionally, add a pinch of chili flakes for extra heat.
  7. Serve chilled or at room temperature.

Notes

[‘Do not overcook noodles to keep them springy and prevent mushiness.’, ‘Rinse noodles under cold water after cooking to stop cooking and remove excess starch.’, ‘Adjust chili garlic sauce amount to control heat level.’, ‘Peanut sauce thickens as it cools; thin with warm water or lime juice if needed.’, ‘Make sauce ahead and let rest 15-20 minutes for better flavor.’, ‘Store noodles and sauce separately to avoid sogginess.’, ‘Use tamari and maple syrup for vegan and gluten-free versions.’, ‘Add protein like grilled chicken, shrimp, or tofu for a more filling meal.’, ‘For nut-free version, substitute peanut butter with sunflower seed butter and omit crushed peanuts.’]

Nutrition

Keywords: Thai peanut noodle salad, spicy peanut sauce, crunchy veggies, quick noodle salad, Thai salad, peanut dressing, easy Thai recipe

Find it online: https://hungermind.com/flavorful-spicy-thai-peanut-noodle-salad-easy-recipe-with-crunchy-veggies/