Cold Thai Mango Noodle Salad with Spicy Peanut Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant cold noodle salad bursting with fresh mango, crunchy vegetables, and a creamy, spicy peanut dressing. This Thai-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs rice vermicelli noodles, ripe mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice vermicelli noodles according to package instructions until tender, about 4 minutes. Drain and rinse under cold water until cool, then set aside.
  2. Step 2: In a bowl, whisk together 1/3 cup smooth peanut butter, 3 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 1 tbsp sriracha, and 1/4 cup warm water until smooth and creamy.
  3. Step 3: In a large mixing bowl, combine the cooled noodles, 1 large julienned ripe mango, 1 thinly sliced red bell pepper, 1 julienned carrot, 3 sliced green onions, and 1/4 cup chopped fresh cilantro.
  4. Step 4: Pour the peanut dressing over the noodle mixture and toss gently to combine until everything is evenly coated. Garnish with 1/4 cup crushed peanuts before serving chilled or at room temperature.

Frequently asked questions

How long does Cold Thai Mango Noodle Salad with Spicy Peanut Dressing take to make?

Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Thai Mango Noodle Salad with Spicy Peanut Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.

Can I substitute ingredients in Cold Thai Mango Noodle Salad with Spicy Peanut Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Thai Mango Noodle Salad with Spicy Peanut Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cold Thai Mango Noodle Salad with Spicy Peanut Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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