Who doesn’t like noodles, right? I surely can eat them any day of the week. I was skeptical about this noodle salad because the sauce base has peanut butter. But when I tried it at one of the restaurants, I just got so obsessed with this noodle salad. I make the spicy peanut sauce in large quantities and use the leftover with summer rolls Apart from this salad, I’m also obsessed with Lemon Orzo Pasta Salad and Indian Chickpea Salad. You can also try Singapore Noodles or Chili Garlic Noodles. The post contains Helpful Tips & Tricks for making Thai Noodle Salad. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card ,or you can also click Recipe Card from the Table of Contents below.
🥘INGREDIENTS
For Salad:
NOODLES: You can use any noodles in the recipe, like soba noodles, udon noodles, ramen noodles, etc. I have made the noodle salad with Spaghetti as it is easier to cook in an Instant Pot. Once noodles are cooked, just give them an ice bath to stop the cooking process. VEGGIES: Add all the colorful veggies like carrots, purple cabbage, bell peppers, etc, to the recipe. All the crunchy veggies taste so good in this noodle salad.PEANUT SAUCE: Peanut Sauce is made by whisking chili oil, peanut butter, rice vinegar, maple syrup, and sesame paste in a bowl. Add this sauce to the noodles, and you will love it. ADD-ONS: You can also add chopped peanuts, cilantro, etc.
For Peanut Sauce:
For making this Spicy Peanut Sauce, you’ll need:
Peanut ButterRice VinegarBrown SugarHot SauceGinger & GarlicLemon Juice
*See the recipe card for quantities.
🔪HOW TO MAKE THAI NOODLE SALAD WITH PEANUT SAUCE
** For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions. Cook the Noodles: You can use any noodles for the noodle salad. I have used Spaghetti as it is easier to cook in an instant pot. But if you’re making on stove-top, I recommend using soba or udon noodles for the recipe. Break the noodles and add them in the Instant Pot. Pour water and cover the noodles with it. Close lid and pressure cook for 5 minutes. When the timer beeps, immediately do Quick Release by turning the vent in the venting position. Meanwhile, as nothe odles are cooking, let’s prepare the sauce by whisking all the ingredients until well combined in a bowl. Once noodles are cooked, strain the water out (if remaining). Noodles may stick a little, wash them in cold water, and separate noodles if sticking. Then, toss them with some sesame oil. In a salad bowl, add cooked noodles. Then toss all the colorful veggies like red cabbage, bell peppers, endamame, green onions, carrots, etc. Pour the sauce over the noodles. Combine the noodles & veggies with the prepared sauce and garnish with green onions, chopped peanuts, and toasted sesame seeds.
💭PRO TIPS
STORAGE
This Thai Noodle Salad stays good in the refrigerator for 3-5 days. Keep them in the airtight container before placing in the fridge.
👪SERVING SUGGESTIONS
You can serve this noodle salad with crispy glazed Tofu. Gochujang Tofu goes grexcellentn this Thai Noodle Salad. You can pair it with your choice of green tea or cocktail.
🥗OTHER SALAD RECIPES
LEMON ORZO SALADQUINOA SALADPASTA SALADINDIAN CHICKPEA SALAD
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📖 RECIPE CARD
OTHER RECIPES
