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Prep Time15 minutes
Cook Time5 minutes
Print Recipe

Cold & Crunchy Thai Noodle Salad

All the flavors. Plus noodles. This is one of my favorite dishes.
Course: Main Course, Pasta, Salad, Sauces and dressings
Cuisine: Thai
Keyword: lunch, meal prep
Servings: 0

Equipment

  • 1 immersion blender optional

Ingredients

Peanut Sauce

  • 1/3 cup creamy peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 Tbs rice wine vinegar
  • 2 Tbs sesame oil
  • 1 1/2 tsp grated ginger
  • 1 tsp Sriracha or more
  • 2 Tbs maple syrup
  • 2-4 Tbs warm water *optional

Noodle Salad

  • 8 ounces noodles thin spaghetti, lo mein, pad thai style or soba noodles
  • 1 bell pepper red or orange, julienne cut
  • 1/2 cup carrots matchstick
  • 1 Persian cucumber julienne cut
  • 1 16-oz bag coleslaw
  • 3 green onions chopped
  • 1/2 cup peanuts chopped
  • 1/3 cup cilantro about half a bunch, chopped
  • 1 tablespoon sesame seeds toasted
  • 1 1/2 cups edamame cooked. About 8 oz.

Instructions

Noodle Salad

  • Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for a few minutes.
  • If the edamame aren't cooked, cook them per package directions. Drain and rinse under cold water.
  • In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add 3/4 cup of the peanut sauce and toss to coat the noodles and vegetables.
  • Add the peanuts, cilantro, and sesame seeds. Toss again.
  • Cover and chill in the fridge for one hour. Right before serving, toss and add additional peanut sauce if needed. (If you can't wait to eat it, that's OK too!)

Peanut Sauce

  • Put all of the ingredients, except the water, into a bowl and blend. If the mixture needs to be thinned, add 2-4 tablespoons of warm water.
  • The sauce can also be whisked until smooth.