Quick Thai Instant Noodle Salad with Peanut Dressing

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing and vibrant Thai-inspired salad featuring instant noodles tossed with crunchy vegetables and a creamy peanut dressing. This Thai-inspired Instant Pot recipe (vegetarian, gluten free option), ready in about 15 minutes, pairs instant rice noodles, carrot, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 5 min Serves 2 Thai cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 oz instant rice noodles
1 medium, julienned carrot
1/2 medium, julienned cucumber
1/2 medium, thinly sliced red bell pepper
1/4 cup, chopped fresh cilantro
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp lime juice
1 tsp honey
2 tbsp warm water
1/4 tsp (optional) chili flakes

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Place 4 oz instant rice noodles in a large bowl and cover with boiling water. Let soak for 5 minutes until tender, then drain and rinse under cold water to stop cooking.
Step 2: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 2 tbsp warm water, and 1/4 tsp chili flakes (if using) until smooth and creamy.
Step 3: Add 1 medium julienned carrot, 1/2 medium julienned cucumber, 1/2 thinly sliced red bell pepper, and 1/4 cup chopped fresh cilantro to the noodles.
Step 4: Pour the peanut dressing over the noodle and vegetable mixture and toss thoroughly until every strand and piece is coated evenly.
Step 5: Serve immediately or chill for 10 minutes to meld flavors before serving.