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Best Ever Crunchy Thai Noodle Salad

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Filled with hearty soba noodles, crunchy vegetables, and a luscious peanut dressing: this Best Ever Crunchy Thai Noodle Salad truly is the best!

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The sun’s finally coming out here in Virginia and I’m craving all the cold salads! And, I don’t know about you, but any salad that’s main ingredients are noodles and peanut butter is totally up my alley. I know I say this a lot, but peanut butter really is one of my all time favorite foods!! Whether it’s made savory or sweet… I’m here for it. In this Best Ever Crunchy Thai Noodle Salad, the peanut butter takes on a savory Thai twist to make a luscious “pad thai style” peanut sauce that we all know and love. Legit so good!

that peanut dressing…

Now, let’s talk more about that peanut dressing. Start off with your favorite peanut butter. Crunchy or smooth? Both work. But, just make sure you don’t use anything with a flavor!! To that peanut butter, you’re going to need to add pretty much all of my favorite Asian pantry staples: soy sauce, rice vinegar, sesame oil, etc… I use these ingredients all the time!! What makes this peanut sauce extra delicious, however, is making it in a high speed blender. A blender makes the dressing smooth, creamy, and completely combined… something a whisk just cannot do. Plus, there’s no need to use smooth pb or already minced garlic or ginger. A win win! 

ALL the veggies….

The peanut sauce gets generously poured over the soba noodles and tons of vegetables. My favorite noodles to use are buckwheat soba noodles, like the ones found here. For the veggies, I have a spiralizer, but, in all honesty, I usually end up buying my veggies pre-spiralized. My favorite “noodles” to use are a combo of beet noodles and zucchini noodles, but go with what you love! You could also use carrot noodles and leave out the peeled carrots, but I love the extra texture the peeled carrots bring to the dish. Then, with some bite from the scallions, jalapeño, and cilantro and some texture from the shaved almonds, you have yourself my easy peasy Best Ever Crunchy Thai Noodle Salad.

how to serve it up

This Best Ever Crunchy Thai Noodle Salad makes for a hearty lunch or light dinner just as it is, but I usually opt to add a protein. Asian style shrimp, salmon, tofu, or chicken are all fabulous with this dish (Check out my salmon from my Salmon Summer Roll in a Bowl). You could also add more soba noodles to amp it up a bit, or even add a chickpea or legume. This also makes for a yummy side dish for a protein, or even a great addition to an Asian or Thai themed dinner party. However you serve it, I’m sure it’ll be delicious!

Let me know what you think in the comments below! Enjoy!

Best Ever Crunchy Thai Noodle Salad

Recipe by Annie PatrickCourse: Salad, Main Course, PastaCuisine: ThaiDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Resting Time

20

minutes
Total time

30

minutes

Filled with hearty soba noodles, crunchy vegetables, and a luscious peanut dressing: this Best Ever Crunchy Thai Noodle Salad truly is the best!

Ingredients

  • salad:
  • 8-10 oz soba noodles

  • 2 cups vegetable noodle of choice, such as zucchini, beet, or cucumber noodles

  • 1-2 carrots, peeled (discarding the outside, dirty peel)

  • 1 cup green or purple cabbage, thinly sliced or shredded

  • 6 scallions, thinly sliced on an angle

  • 1 jalapeño, finely diced

  • ½ cup cilantro, chopped + more for serving

  • ¼ cup shaved almonds, toasted + more for serving

  • peanut dressing:
  • ¾ cup peanut butter

  • 3 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 2 tsp sriracha or chili paste

  • 1 tbsp honey

  • ½ a lime, juiced

  • ½ tbsp fresh ginger, roughly chopped

  • 2 cloves garlic, smashed

Instructions

  • Prepare the soba noodles according to their package. Rinse under cold water and drain very well. You want to make sure they are completely cold so they do not continue to cook.
  • To make the peanut dressing, blend all ingredients and 2 tbsp water in a high speed blender until smooth. Adjust the amount of sriracha or chili paste to taste.
  • In a large bowl, combine the noodles with the remaining salad ingredients. Toss with the peanut dressing. Place in the fridge for at least 20 minutes or up to 2 nights in the fridge to make sure the salad is chilled and the peanut dressing has soaked into the vegetables.
  • Garnish with extra cilantro and shaved almonds, and serve cold. Enjoy!

Notes

  • You can substitute the shaved almonds for any finely diced toasted nut of choice. Peanuts, walnuts, or cashews would all be delicious.
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