Why You’ll Love This Thai Peanut Noodle Salad

• It’s a total texture party. Every single bite is different. You get the soft chew of the rice noodles, the crisp snap of the bell peppers and carrots, the cool crunch of the cucumber, and the buttery softness of the avocado. It’s never, ever boring.
• The dressing is pure magic. This isn’t just any peanut sauce. It’s a perfectly balanced blend of creamy peanut butter, tangy lime, salty soy, and a gentle kick of heat from the sriracha. It coats every strand of noodle and every piece of vegetable in a glossy, irresistible cloak of flavor.
• It’s incredibly versatile. Think of this recipe as a fantastic starting point. Got some leftover grilled chicken or shrimp? Toss it in! Not a fan of cilantro? Swap in fresh basil or mint. It’s a salad that happily adapts to what you have and what you love.
• It’s a make-ahead dream. This salad actually improves after a few hours in the fridge. The noodles soak up the dressing, and the vegetables stay wonderfully crisp. It’s the ultimate packed lunch or stress-free dinner solution.

Ingredients & Tools

• 200 g rice noodles (pad thai style or vermicelli)
• 1 large red bell pepper, thinly sliced
• 2 medium carrots, julienned or grated
• 1/2 English cucumber, halved and sliced
• 2 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped roasted, salted peanuts
• 1 ripe avocado, diced
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce (or tamari)
• 2 tbsp lime juice (about 1 large lime)
• 1 tbsp maple syrup or honey
• 1 tbsp sriracha, or to taste
• 1 garlic clove, minced
• 1 tsp freshly grated ginger
• 3-4 tbsp warm water

Tools: A large pot for boiling noodles, a large mixing bowl, a colander, a small bowl or jar for the dressing, a whisk.

A quick note on the peanut butter—using a natural, runny kind really helps the dressing emulsify smoothly. If you only have the super-stiff, sugary kind, just add a touch more warm water to get it to the right drizzling consistency. And don’t skip the fresh ginger and garlic; they provide that essential aromatic punch that makes the sauce taste truly authentic.

Serves: 4 | Prep Time: 20 mins | Cook Time: 5 mins | Total Time: 25 mins

Before You Start: Tips & Ingredient Notes

• Noodle Know-How. Rice noodles can be tricky. The key is to not overcook them! They should be tender but still have a slight chew (al dente). They’ll continue to soften a bit as they cool and absorb the dressing. Follow the package instructions, but start tasting a minute or two early.
• The Ginger & Garlic Rule. Fresh is non-negotiable here. The pre-minced stuff in jars just doesn’t have the same bright, pungent flavor. A microplane is fantastic for grating both the ginger and garlic into a fine paste that will disappear beautifully into the dressing.
• Customize Your Heat. Sriracha is our suggested heat source because it’s easy to find and has a nice garlicky sweetness. But feel free to use a fresh red chili (minced) or even a dash of chili crisp for a more complex spice. Start with less—you can always add more!
• Veggie Prep Shortcuts. If you’re short on time, a bag of pre-shredded coleslaw mix (just the carrots and cabbage, no dressing!) can stand in for the sliced bell pepper and carrots. It’s a great way to get this salad on the table even faster.

How to Make Thai Peanut Noodle Salad

Serving Suggestions

Complementary Dishes

• Fresh Summer Rolls — The cool, soft rice paper wrappers and herby filling are a perfect light starter that complements the salad’s flavors without overwhelming them.
• Grilled Lemongrass Chicken Skewers — The charred, citrusy notes from the chicken add a smoky depth that pairs wonderfully with the creamy, sweet, and spicy notes of the salad.
• A Simple Mango & Cucumber Salad — The sweet, juicy mango provides a lovely, refreshing contrast that cleanses the palate between bites of the richer peanut noodles.

Drinks

• A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer cut through the richness of the peanut sauce beautifully, making each bite taste fresh again.
• Iced Green Tea with Mint — This is a non-alcoholic option that’s equally fantastic. The grassy, slightly astringent tea and cool mint are incredibly refreshing against the salad’s bold flavors.
• A Riesling or Gewürztraminer — If you’re a wine person, a slightly sweet, aromatic white wine has the acidity and fruitiness to stand up to the spice and peanut flavors.

Something Sweet

• Mango Sticky Rice — It’s a classic Thai dessert for a reason. The warm, sweet, coconutty rice and fresh mango are the ultimate happy ending to this meal.
• Coconut Ice Cream — A simple scoop of rich, creamy coconut ice cream is a no-fuss way to end on a cool, sweet note that echoes the tropical vibes of the salad.
• Pineapple Spears — Sometimes, the simplest option is the best. Fresh, juicy pineapple is a natural palate cleanser and feels like a little burst of sunshine.

Top Mistakes to Avoid

• Mistake: Overcooking the noodles. This is the number one error. Mushy, sticky noodles will ruin the salad’s texture. Remember, they cook in hot water off the heat, and a cold-water rinse is essential.
• Mistake: Not tasting the dressing as you go. Peanut butter brands vary in saltiness, limes vary in juiciness. Your palate is the best guide. Adjust the sweet, salty, sour, and spicy balance until it makes you happy.
• Mistake: Adding the avocado too early. If you toss the avocado in with everything and then let the salad sit, it will turn brown and mushy. Fold it in at the very end for perfect, bright green cubes.
• Mistake: Skipping the garnish. Those chopped peanuts and extra herbs aren’t just for looks. They add a critical final layer of texture and freshness that elevates the whole dish from good to great.

Expert Tips

• Tip: Toast your peanuts. If you have raw peanuts, toast them in a dry skillet over medium heat for a few minutes until fragrant and lightly golden. This deepens their flavor immensely and makes that final garnish even more impactful.
• Tip: Make it a meal prep superstar. Prep the dressing, chop the veggies (except avocado), and cook the noodles. Store each component separately in airtight containers in the fridge. Assemble individual portions each day, adding fresh avocado and peanuts. It will stay perfect for up to 4 days.
• Tip: Use the dressing for more than just salad. This peanut sauce is incredible as a dip for spring rolls, a marinade for chicken or tofu, or a sauce for grilled vegetables. Make a double batch and have fun with it!
• Tip: For a smoother dressing, blend it. If you want an ultra-silky, restaurant-style sauce, toss all the dressing ingredients (including the water) into a small blender or food processor and blitz until completely smooth.

FAQs

Can I make this salad gluten-free?
Absolutely! This recipe is very easy to adapt. Simply ensure you use gluten-free tamari instead of regular soy sauce. Also, double-check that your rice noodles are certified gluten-free, as some brands may be processed in facilities that also handle wheat.

How long will the leftovers keep in the fridge?
The salad will keep well for 3-4 days in an airtight container. The noodles will continue to absorb the dressing, so it might become a bit drier. If this happens, just give it a stir and maybe add a tiny splash of lime juice or water to loosen it up again. The avocado is best added fresh, so if you have leftovers, they might be a little brown, but still perfectly tasty.

My dressing is too thick. What did I do wrong?
You probably just need a bit more liquid! Different peanut butters have different consistencies. No problem at all. Just whisk in more warm water, a tablespoon at a time, until it reaches your desired consistency. It should drizzle easily off a spoon.

Can I use a different type of noodle?
Of course! While rice noodles are traditional, soba (buckwheat) noodles work wonderfully and add a nice nutty flavor. Whole wheat spaghetti or even zucchini noodles (zoodles) would also be delicious. Just adjust the cooking method according to the noodle type you choose.

Is there a substitute for peanut butter if I have an allergy?
Yes, you can create a similar flavor profile with sunflower seed butter or tahini (sesame seed paste). The taste will be different but still deliciously nutty and creamy. You might need to adjust the seasoning a bit, as these alternatives can be more bitter than peanut butter.