Thai Peanut Noodle Salad

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Yield: 6 servings

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Peanut noodle salad is an excellent side dish with grilled chicken or beef; it's a great way to broaden kids' culinary horizons, because it uses familiar ingredients in an unusual way. The peanut sauce is good on its own as a partner with chicken, beef, or shrimp satay.

Thai Peanut Noodle Salad

star rating (4) rate this recipe »
Hands-on time:
Total time:
Yield: 6 servings
Published: 06/02/2010


Peanut Sauce

  • 1 cup peanut butter, crunchy or smooth (your choice)
  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chili garlic paste or 2 red Thai chilies, chopped
  • 2 tablespoons palm or brown sugar, or to taste

Peanut noodle salad

  • 1 pound thin spaghetti or soba noodles, cooked and cooled
  • 2 cups sliced cucumber, unpeeled if well washed and unwaxed
  • 1 cup diced red pepper
  • 1 cup sliced scallions, green and white
  • 2 teaspoons sesame oil
  • 1 1/2 cups peanut sauce (recipe above)
  • water or lime juice to thin sauce as needed


1) For the sauce: Place all of the ingredients in the bowl of a food processor and process until combined. Store covered in the refrigerator for up to a month. The sauce will thicken as it sits in the refrigerator; it's OK to thin it with some lime juice or water before using.

2) For the salad: Toss the cooled pasta with the vegetables and sesame oil; stir in the peanut sauce and chill before serving. Garnish with fresh chopped peanuts.

Nutrition information

Serving Size: 3/4 cup, 148g Servings Per Batch: 8 Amount Per Serving: Calories: 252 Calories from Fat: 37 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Sodium: 269mg Total Carbohydrate: 28g Dietary Fiber: 3g Sugars: 5g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 06/16/2014
  • Chris from Tehachapi, CA
  • Flavor is good. I needed more Sriracha (garlic chili paste I used) for my liking. Note, I found the sauce to be VERY THICK. I mixed up the batch and put it in the fridge to let it "mingle" for a few hours. After making and cooling the pasta and prepping the veggies I pulled the sauce out. It was almost as thick and hard as the original peanut butter (I used natural peanut butter). I mixed in the juice of 1 lime and a bit more Sriracha, and put it on the pasta and mixed well. This sauce coats the pasta very well because of it's thickness. I made this to be for my lunches for the week. Luckily, I didn't mix the cucumbers in (like I did the scallions and bell peppers). I decided after seeing how thick it was (after cooling in the fridge for a couple of hours, it wanted to come out in one big clump)...I decided that eating it as a hot dish would be better. I grilled up some chicken thighs (marinated in soy, sriracha and sesame oil) and chopped them up. Great lunch heated up -- but glad I didn't put the Cucumbers in like I had planned -- they would not have been tasty hot. You probably need to think the sauce a lot more to make it work well as a cold salad...I decided hot with grilled chicken thighs was a perfect lunch.
  • star rating 06/08/2014
  • tht523 from KAF Community
  • Made this for a pot luck at work this week. I did jazz up the peanut dressing with more chili garlic paste and lime juice than the recipe called for. Overall, it was a hit. I used whole wheat thin spaghetti. It was pretty easy and makes a lot for a big group. Good for vegetarians as well.
  • star rating 06/01/2014
  • Mary from Bolton, MA
  • I made this recipe with marinated, medium rare, grilled flank steak. It was very good. However the only change I made was to add some fish sauce to the peanut sauce. Just isn't authentic Thai without it. It adds a wonderful depth of flavor. With the fish sauce it is five stars.
  • star rating 06/07/2010
  • Liane from Shrewsbury, MA
  • This looks like a tasty dish. However, the noodles don't seem to be in the ingredient list. What noodles do you recommend?
    Liane - Any rice noodle would be fine. Thank you for pointing that out in the recipe! Elisabeth @ KAF

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