Quick Thai Instant Noodle Salad with Peanut Dressing

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

A refreshing and vibrant Thai-inspired salad featuring instant noodles tossed with crunchy vegetables and a creamy peanut dressing. This thai-inspired instant pot (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.

★ 4.1 (15 ratings) Prep: 10 min Cook: 5 min Serves 2 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Pour the peanut dressing over the noodle and vegetable mixture and toss thoroughly until every strand and piece is coated evenly.
  5. Step 5: Serve immediately or chill for 10 minutes to meld flavors before serving.

Frequently asked questions

How long does Quick Thai Instant Noodle Salad with Peanut Dressing take to make?

Total time is about 15 minutes (10 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 Quick Thai Instant Noodle Salad with 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 instant rice noodles from drying out.

Can I substitute ingredients in Quick Thai Instant Noodle Salad with 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 Quick Thai Instant Noodle Salad with Peanut Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Quick Thai Instant Noodle Salad with Peanut Dressing vegetarian?

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

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