Thai Peanut Noodle Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A quick and flavorful salad using cold noodles, crunchy vegetables, and a creamy peanut sauce for a satisfying Asian-inspired dish. This thai-inspired salads (vegetarian, dairy-free) ready in about 30 minutes pairs rice noodles, peanut butter, lime into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 8 oz rice noodles
• 3 tbsp peanut butter
• 1 juiced lime
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 cup julienned red bell pepper
• 1/2 cup julienned carrot
• 1/2 cup julienned cucumber
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Step 1: Cook 8 oz rice noodles according to package instructions, then drain and rinse under cold water. Let cool to room temperature.
2. Step 2: In a small bowl, whisk 3 tbsp peanut butter, juice of 1 lime, 2 tbsp soy sauce, and 1 tbsp honey until smooth. Stir in 1 tbsp sesame seeds.
3. Step 3: In a large bowl, combine 1/2 cup julienned red bell pepper, 1/2 cup julienned carrot, 1/2 cup julienned cucumber, and 2 tbsp chopped green onions. Add the cooled noodles and pour the peanut sauce over the mixture. Toss until well coated.