Thai Noodle Salad with the BEST EVER Peanut Sauce- loaded up with healthy veggies! Vegan and Gluten-Free!
Keep some room in your heart for the unimaginable. ~Mary Oliver~
The other day I got a hankering for an old standby we used to have on the Mizuna menu, the vegetarian restaurant my friend Tonia and I started together way back when. Thai Noodle Salad with Peanut Sauce. Here it’s made with rice noodles and a boatload of crunchy veggies- cabbage, carrots, bell pepper and radish, then tossed in the most flavorful, balanced peanut sauce eeeeeeeeeever!
This Thai Noodle Salad is great made-ahead, and keeps well for 3-4 days in the fridge -perfect for midweek meals and lunches, or potlucks and gatherings. Top this with flavorful Sesame Ginger Tofu or baked chicken for added protein if you prefer. So delicious!
Watch the quick video to see how easy it is!
Yes I may be biased – I’ve had many versions of Thai peanut sauce, here and throughout Thailand, but this Thai Peanut Sauce is still hands-down my all-time very favorite! Not too sweet, perfectly balanced.
The secret ingredient is fresh orange juice, giving it a delicious brightness. I highly recommend making a double batch of the Thai Peanut Sauce to use with spring rolls or buddha bowls. If you are like me you will be eating it by the spoonful. It’s that good! ( Also know that this works with almond butter too!)
It starts with 6 ounces of dry noodles. So here again, the salad is actually, by volume more veggies than noodles! My kind of salad.
Use linguine, soba noodles, pad Thai-style rice noodles, brown rice noodles or seriously any pasta you have in your pantry. Toss the pasta with 4 cups of shredded veggies. Add scallions, jalapeño and cilantro (or basil) and toss with the flavorful peanut sauce. Top with toasted, crushed peanuts.
The salad gets more and more flavorful each day.
Veggies like cabbage, carrots and radishes, stay crunchy in the salad, even over several days. The light and creamy peanut sauce is a nice contrast.
Make this as spicy as you want. I love adding fresh, finely chopped jalapeño to the salad for a little added heat.
Toss it up and serve it in a cute serving bowl.
Garnish with the roasted crushed peanuts and chopped scallion at the end ( so they stay fresh and crunchy).
Healthy, delicious and filling- I love having this Thai Noodle Salad on hand for a quick healthy snack too!
Here it is with the Sesame Ginger Tofu….so good!
A fridge full of make-ahead salads, that’s what we’ve been feasting on at home this week. Super handy and time-saving, these are easy mid-week meals! Make a batch on Sunday and have throughout the week!
RELATED: MAKE-AHEAD VEGAN SALADS!
Hope you enjoy this one and if you do, please pin or share!
xoxo
Sylvia
SHOP! Serve your beautiful salad in our Wooden Bowls or Ceramic bowls – both found at our Bowl and Pitcher Store!
Thai Noodle Salad with Peanut Sauce
A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Vegan, Salad
- Method: Tossed
- Cuisine: Thai
Ingredients
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- ½ bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- ¼–½ cup roasted, crushed peanuts ( garnish)
Thai Peanut Sauce ( make a double batch and save the rest for another use)
- 3 thin slices ginger- cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- ¼ cup peanut butter ( or sub almond butter!)
- ¼ cup fresh orange juice ( roughly ½ an orange)
- 3 tablespoon fresh lime juice ( 1 lime)
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- 3 tablespoons honey or agave
- 3 tablespoons toasted sesame oil
- ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
- ½ teaspoon salt
Sesame Ginger Tofu ( Optional) Go to Link
Instructions
Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
Notes
If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water.
Keywords: thai noodle salad, thai noodle salad recipe, thai salad, best peanut sauce, peanut sauce recipe, vegan thai noodle salad recipe
Lynn says
August 17, 2017 at 4:56 pmThe peanut sauce is fabulous! Looking forward to making the salad. Thank you!
Sylvia Fountaine says
August 18, 2017 at 4:18 amGlad you like it Lynn!
Loann says
August 18, 2017 at 12:03 amWhat noodles do you use?
Sylvia Fountaine says
August 18, 2017 at 4:17 amI’ve use all kinds but in these photos, these are rice noodles ( like you would use in Pad Thai) sometimes called “rice stick”.
Rohini Ghosh says
October 1, 2017 at 10:37 amI didn’t exactly follow your peanut sauce to the letter (I tend to like more garlic and I added a little less soy sauce and added in some oyster sauce) I also like a little more spice, so did a combination of sweet chili sauce and siracha, but the fresh orange juice is FANTASTIC. I’ve tried similar recipes and you’re right, the orange really listens every beautifully. I used Somen (thin Japanese noodles) for the salad and loved loved it! Great recipe.
Gioia says
October 7, 2017 at 10:01 amI love this recipe! It contains colorful and fiber-rich foods that will keep you full and energize you. I recommend this to my patients!
★★★★★
Sylvia Fountaine says
October 8, 2017 at 7:43 amThanks Gioia! Appreciate the comment and the rating! All the best to you!
Tiana says
December 9, 2017 at 9:45 amWe absolutely loved this recipe! I used whatever veggies I had in the house (I’ve been working my way through a huge savoy cabbage), some tempeh and a little less rice noodles for just the two of us. I thought we’d have leftovers for lunch the next day but my partner ate it all! He even raved about it to his hunting buddies the next day and asked to have it added to the rotation.
Your website is the first one I look to when making my monthly meal plan and I always include a few your recipes each month. The recipes work with my cooking style of using whatever I have, always changing the recipe to taste and making veggies the bulk of the meal but are much better than I could ever come up with on my own! This one and your enchilada pie with the addition of sweet potatoes are my partner’s favorite vegan meals!
★★★★★
Sylvia Fountaine says
December 13, 2017 at 3:10 pmThanks Tianna, really appreciate it!
Tiffany says
December 30, 2017 at 3:29 pmCan this be served warm?
Sylvia Fountaine says
December 31, 2017 at 4:47 pmTiffany- you could try it? I’ve never had it warm, but I’m not sure why it wouldn’t work. Give it a go!
Q says
January 16, 2018 at 8:13 pmWonderful! I made this as written and it was even a hit with my spice-hating bro-in-law. The double recipe of sauce makes 2 cups for anyone wondering. 1 1/4 cups went into my salad so it may have been extra yum….
★★★★★
Kimberly Pflieger (me) says
February 4, 2018 at 7:21 pmLoved this peanut sauce! Such unexpected flavour. Wanted to say that I really like your website and recipes. Everything is well laid out with great graphics in lots of white space. Definitely draws in and entices the reader to try the food.
Excellent work. 🙂
★★★★★
Susan says
March 16, 2019 at 6:28 pmMost delicious peanut sauce! Yummy!
I used soba noodles and loved the taste of them!
★★★★★
maz says
February 5, 2018 at 7:03 amI am so inspired to make this. Getting fed up with meat, and looking for really healthy and vibrant recipes like this one. Your photography is gorgeous. And I love the rustic pottery and utensils. On the list for the weekend.
★★★★★
Deb says
February 5, 2018 at 4:34 pmBig hit with my teens! I served it with tofu (kids had chicken). Peanut sauce was fabulous and really nice dip for the chicken. YUM
Sylvia Fountaine says
February 5, 2018 at 7:30 pmAwesome, so glad you liked it!
★★★★★
Susan says
February 6, 2018 at 5:41 pmHoly wowzers I’m swooning right now after making this tonight. I had to make a few subs to accommodate a peanut allergy (used almond butter and toasted salted almonds chopped on top instead) and I forgot I was out of limes so added a bit of rice vinegar to maintain the right acidity. And WOW. I’m in love. This recipe is going into my regular rotation.(Also, I may have doubled it just so I could eat it for lunch all week too. No judging.)
Mu says
February 11, 2018 at 8:32 amVery nice and light peanut sauce, I added some crushed lemongrass to it as well.
thanks!
★★★★★
Teresa Davis says
February 19, 2018 at 11:06 amCan you suggest an alternative for the honey/agave? My husband does not process any of the refined sugars – it causes serious gastric problems. We love Asian dishes. I’ve made a darn good hoisin substitute using reduced prune juice. And I’ve had success using fruit jams sweetened only with juice. Any thoughts on what to use? I’m thinking either apricot or pineapple jam. Perhaps marmalade?
Anonymous says
March 19, 2018 at 5:08 pmTry dates!
Doug says
February 25, 2018 at 4:16 pmAwesome! I use udon noodles and it turned out great. Definitely make a double batch of sauce.
Laura DeLuca says
March 1, 2018 at 11:42 amJust made this but as a twist, I added chicken and stir fried it with the veggies/sauce, and put it over soba noodles. So delicious even hot, the peanut sauce is just amazing, garnished with scallions, cilantro, and dry chinese noodles and it was just wonderful, my VERY picky guests loved it!
★★★★★
Sindia says
March 7, 2018 at 8:34 amHi Sylvia, looks amazing!! I am trying to cut out soy so wondering if it would be possible to eliminate soy sauce in dressing or if there is an alternative substitute for it.
Sylvia Fountaine says
March 7, 2018 at 8:47 amWhat about Liquid Aminos Acid or Coconut Amino’s ( available at Trader Joes)
Merline Lapote says
March 11, 2018 at 9:14 amThanks for sharing this amazing recipe! If making ahead for the week, would you suggest storing the cooked noodles, chopped veggies and peanut sauce separately and tossing together when ready to eat, or storing it all together from the beginning in one large bowl? Thanks so much!
★★★★★
Sylvia Fountaine says
March 12, 2018 at 8:28 amI think it would be fine mixing it all together!
Arielle says
March 25, 2018 at 3:55 pmMy husband and I love this dish! This will be perfect to eat during the summer, too.
★★★★★
Jessi says
March 26, 2018 at 10:45 amWonderful recipe!! I’m also in love with these serving utensils! Where did you get them??
★★★★★
Sylvia Fountaine says
March 26, 2018 at 11:20 amThanks Jessi! Got them at a vintage store. 🙂
Rosanna says
April 8, 2018 at 12:28 pmHi! Can’t wait to try this! Especially excited because you give basil as an alternative to cilantro (my husband can’t eat cilantro 😥). My only question: what is a ‘slice’ of ginger?
Sylvia Fountaine says
April 9, 2018 at 9:35 amI’ll adjust the recipe to be more clear- thanks!
Colleen says
April 11, 2018 at 11:28 amOh my gosh, this is amazing! So yummy! I have extra dressing just to dip my veggies in for a snack. Thank you for the recipe. I made extra for my husband’s lunch and tossed some shrimp on it for him, and extra siracha.
Tena Troy says
April 17, 2018 at 6:55 pmIf you are using cheap hydrogenated peanut butter because you’re a poor broke college student add a little water to break up the bonds between the peant butter and hydrogenated oil in order to thin it out. Id say about two table spoons.
Virginia says
April 19, 2018 at 9:14 amOh my! This dish is absolutely delicious! I used soba noodles and added the tasty sesame ginger tofu. The sauce was so flavorful that my daughter wants to use it on everything she eats…definitely the best ever!
★★★★★
Dee says
April 20, 2018 at 11:31 amDelicious! The peanut sauce is perfect. I made this without the noodles and just as a type of slaw the first time, and then the next time with courgette noodles (watching those carbs!). It’s a wonderfully versitile recipe. I’ve been making very similar sauces for ‘satay’ style for some time, and the orange is the perfect addition. Thank you so much for sharing!
★★★★★
Sylvia Fountaine says
April 22, 2018 at 8:37 amGlad you enjoyed Dee!
Lynn B. says
April 21, 2018 at 7:52 amI just happened across this recipe while looking for an entirely different recipe. This recipe is fantastic! I was highly skeptical that the peanut sauce would work out, especially without fish sauce. It is delicious! I also made the ginger sesame baked tofu. This was a winner as well (I usually do not like tofu–I am now a believer). I look forward to trying other recipes.
★★★★★
Bingham says
April 21, 2018 at 7:53 amI just happened across this recipe while looking for an entirely different recipe. This recipe is fantastic! I was highly skeptical that the peanut sauce would work out, especially without fish sauce. It is delicious! I also made the ginger sesame baked tofu. This was a winner as well (I usually do not like tofu–I am now a believer). I look forward to trying other recipes.
★★★★★
Sylvia Fountaine says
April 22, 2018 at 8:36 amI’m so glad you tried the tofu! Good for you!!!
Kay says
April 21, 2018 at 11:29 amThank you, this is absolutely delicious! I made extra sauce so I wonder how long it will keep in the fridge?
★★★★★
Sylvia Fountaine says
April 22, 2018 at 8:34 amOne week!
Jamie says
April 23, 2018 at 9:31 pmThis was a total hit with my family. I made this with the sesame ginger tofu. My family of carnivores ate every last bite. They raved about how good this was. I also included cucumbers to the salad, and more sriracha to the dressing since we tend to like the spicy side of life.
★★★★★
Sylvia Fountaine says
April 24, 2018 at 12:00 pmPerfect, glad you adapted to your tastes!
Mary Wakefield says
April 26, 2018 at 10:01 pmThis was fast, easy, and delicious!
★★★★★
Sylvia Fountaine says
April 28, 2018 at 3:13 pmThanks Mary!Glad you liked it!!!
Melanie says
May 3, 2018 at 5:09 amMade this last night. Great flavor and even my picky husband said it was good. But I have a question — is the Thai Peanut Sauce supposed to be on the thick side or thin side? My sauce was rather thin and sunk to the bottom of the bowl; I had to keep stirring my noodle salad as I ate to keep it all incorporated. Seeing all the liquid going into the blender, I skipped the honey and added 4 Medjool dates to get the sweetness and cut the liquid. I still found this pretty thin.
Made this with the Sesame Ginger Tofu…..that was bite-my-hand-off DELICIOUS! Wish I had leftovers this morning!
Diane Wollam says
May 11, 2018 at 8:24 pmGreat tasting healthy main dish. Even better for lunch next day.
★★★★★
Sylvia Fountaine says
May 12, 2018 at 8:11 amThanks Dianne!
Ellen Clas says
May 22, 2018 at 4:07 amYum! Exactly what I hoping for and dreaming of! Made it originally to be a side to my marinated thai duck shish kabobs. I had some of the leftovers for breakfast the next morning. Tonight it’s getting paired with chicken on the grill. Yum!
★★★★★
Sylvia Fountaine says
May 24, 2018 at 6:02 amSounds delicious Ellen!Thanks for sharing!
Amy Smith says
May 26, 2018 at 4:55 amI love the recipe. Tried it and it was Delicious. But the serving utensils are just to die for. Everything just come together in that plate. Where did you get them from?
Amy
Maryland
★★★★★
Sylvia Fountaine says
May 26, 2018 at 8:03 amThanks- found them at thrift store I think.
susan mittleman says
May 27, 2018 at 9:31 amThis is absolutely delicious! I’ve had other peanut sauce recipes and variations of this theme salad, but this one takes the cake. Thank you so much for all your amazing recipes. I’ve been trying so many, it gives me great joy as I look forward to trying another one as often as I can. Your website was a true gift of discovery and I have shared it with numerous people looking for healthy, delicious recipes. As someone who loves to cook, and regularly reads recipes for fun, your insight, photos, and attitude have been keeping me excited to step back into my tiny kitchen!
thank you.!
Sylvia Fountaine says
May 28, 2018 at 4:10 pmSusan! Thanks so much for taking the time to comment and for your very kind words! So sweet…. and it totally made my day! Also, HUGE thanks for sharing the blog, always appreciated! Have a beautiful week.xoxo
Anonymous says
May 27, 2018 at 11:40 pmReally good! Love the sauce 😋
Becca says
May 29, 2018 at 11:07 amWe enjoyed this! I made the tofu to go along with. The dressing for the salad was perfect, but I had a lot of leftover marinade for the tofu. I skipped adding any extra salt to the dressing as the soy sauce gave it all saltiness it needed. Will definitely make it again!
James says
June 4, 2018 at 6:32 amNice Post..
Thanks for sharing this Healthy food rand recipes ideas with us..
I love to cook these Yummy and healthy food…Please share more cooking ideas with us.
Vicki Bensinger says
June 10, 2018 at 5:47 amThis looks beautiful! Do I see corn in there as well?
Ruthy says
June 12, 2018 at 8:31 amOMG I just made this and it is indeed outrageous! Threw in some leftover veggies I prepared for rice paper rolls, boiled up some noodles and wow, the dressing is indeed exceptional. It hits all the tangy and spicy notes. I feel bad for anyone who doesn’t or can’t eat cilantro and peanut butter 😉
★★★★★
Sylvia Fountaine says
June 12, 2018 at 7:35 pmHahaha…I do too Ruthy! 😉 glad you liked it!
Melissa says
June 13, 2018 at 11:36 amThis is a perfect recipe!!! My new addiction! Thank you so much for sharing this! I’ve also made it with almonds and almond butter for a peanut allergy friend and it was delicious too!!! ❤️❤️❤️
Sylvia Fountaine says
June 14, 2018 at 5:07 pmAwesome Melissa, yes, good with almond butter too!
Milly says
June 17, 2018 at 4:53 amHi Sylvia,
Thank you for my new favorite salad!
I make myself this salad today and put some in the fridge for tomorrow 🙂
LOVE it!
★★★★★
Sylvia Fountaine says
June 18, 2018 at 7:51 amGreat to hear Milli! Thanks for the comment and rating and I’m so glad you enjoyed it! I love it too. 😉 xoxo
Naomi says
June 17, 2018 at 10:06 pmThis is soooo delicious! I have made it with tofu, chicken, stirfry noodles, and just extra veggies instead of noodles. Always yummy! The roasted peanuts add such a nice extra crunch and flavor.
★★★★★
Sylvia Fountaine says
June 18, 2018 at 7:48 amNaomi- love how you have adapted and made it your own. Thanks for sharing!xoxo
Tmb says
June 18, 2018 at 7:57 amFantastic! If you are in the fence try this recipe!
Susan says
June 21, 2018 at 7:16 pm😀🎶❤️😋oh thankyou Tis so yum loved it & other reviepies thankyou its wounderfull find lm not so good with wheat /dairy love your sauces so hard to find all’s good thank you 🤩
Anonymous says
June 24, 2018 at 9:42 amI made this for a family dinner and it was a huge hit. My son in law and daughter rarely take second helpings as they are watching their weight but they did take second helpings this night and asked for the recipe. I will make this often. Excellent summer recipe.
★★★★★
Sher says
June 25, 2018 at 6:52 pmThis salad was so good. Added chicken to make it a meal. This recipe is a definite keeper. I will make again! Very easy to make.
Cameron says
June 26, 2018 at 9:01 amAmazing! All the flavors make it the perfect dish! The peanut sauce was by far the best I have ever made!
Kelly says
June 28, 2018 at 12:49 pmThis is amazing!!! Loved it!!
Puakomermaid says
July 3, 2018 at 8:38 pmDo you use the whole lime and orange including the rind or just the juice n quantities as indicated?
Sylvia Fountaine says
July 4, 2018 at 7:12 amJust as indicated in recipe. 🙂
Brenda B says
July 5, 2018 at 6:08 pmThis recipe reminded me of a dish from a local restaurant my husband and I order often. We always get tofu as you suggested here, so I added fried cubes of tofu. It was very close to the one we order, fresh tasting, and quite delicious!! The sauce is complex and truly addictive. I also love the look, the information, and the healthy recipes on your site. I appreciate the numerous recipes that give meatless/vegan options. This is the way my family aspires to eat, so thanks for your support!!!!
★★★★★
Anna says
July 7, 2018 at 7:32 pmThis was just delicious! probably the best peanut sauce I have ever had – seriously.
★★★★★
Officiant Guy says
July 8, 2018 at 7:13 pmMy wife made this last night, on a hot, no-wind-circulation kind of heat wave here in Southern California. I came home from my wedding and was met with an incredible meal. It was perfect. She added some chilled grilled chicken. My personal preference would be to amp up the jalapeno and the salt, but just slightly. Still, it was PERFECT.
★★★★★
Rissa says
July 9, 2018 at 10:13 amMade this last night … OMG DELISH!!! Even the hubby loved it! Added some rotisserie chicken breast.
Lesa pammer says
July 9, 2018 at 12:00 pmYum. Crunchy peanutbuttery delious salad Added chicken from the night before
I would make this again!!!!
Patty says
July 12, 2018 at 10:21 amThis is delicious, and the peanut sauce is truly excellent. I’m cooking for teenage boys so I doubled the sauce and used 1 lb. of linguine. I also served this with grilled chicken. Everyone loved it.
★★★★★
Susan A Simon-Madej says
July 20, 2018 at 3:50 pmOh my goodness this is delicious.
★★★★★
James says
July 21, 2018 at 5:43 amThanks for sharing this yummy and healthy recipes ideas. Its a very nice post .I love to try different yummy recipes …Thanks again
Melissa says
July 24, 2018 at 6:29 amDo you use natural peanut butter for this recipe? Thanks!
Sylvia Fountaine says
July 24, 2018 at 4:01 pmI do, but I think any peanut butter will work.
Rose says
July 30, 2018 at 9:55 amLoved it even though was never a big fan of veg or salad
★★★★★
Sylvia Fountaine says
July 30, 2018 at 2:49 pmThat is a true compliment then~ thanks!
Gale says
July 30, 2018 at 10:45 amLoved it! Definitely a keeper.
★★★★★
Sylvia Fountaine says
July 30, 2018 at 2:48 pmYay!!! Glad you enjoyed it!
Bethany Ruzic says
July 31, 2018 at 1:06 pmHOLY MOLY is this recipe DELISH…like MAJORLY delish…I made it for dinner last night and it was so good Im making it again tonight and my sister in law is making it for dinner tonight also…..Thank you so much for creating this!!!!!! Its also going to be my new go to salad to bring to parties!!!!!!!!!! : ) : )
★★★★★
Ecfinn says
August 6, 2018 at 3:35 pmI tried this because I love a very similar, and very expensive, salad sold at Gelson’s. This turned out GREAT and it was so easy! I took it to a summer party and people raved about it. I just used the slaw mix you buy in the produce section, rinsed and dumped it in. Thanks for sharing.
★★★★★
Sylvia Fountaine says
August 6, 2018 at 8:11 pmLove the quick use of shredded slaw! Awesome!
Cathy Dalton says
August 12, 2018 at 11:28 amDo you have the nutrition facts?
Sylvia Fountaine says
August 14, 2018 at 6:58 amThey are below the recipe
Jamie Lee Cue says
August 14, 2018 at 7:01 amAbsolutely delicious and a great way to get veggies into a meal. Especially perfect on a hot summer day when eating anything hot isnt an option!
★★★★★
Masami says
August 15, 2018 at 12:30 amDelectable💗
It has become one of my favourites. Thank you for the recipe😘
★★★★★
Sarah Cranston says
August 27, 2018 at 10:36 amOh my goodness! This is so delicious! I used this for meal prep lunches for my husband and me. It made 7 lunches. Next time, I’ll use more veggies to stretch it out. The peanut dressing was so delicious!! I love that this recipe is totally vegan. I try to keep our consumption to meat to a minimum. I’m going to make this again next week. Thank you!
★★★★★
Anuja says
August 28, 2018 at 8:53 amAbsolutely loved it!!Thanks for sharing 😊
★★★★★
Rachel says
August 28, 2018 at 12:39 pmThis was excellent! I agree that this is the best peanut dressing ever. Perfect flavor!
★★★★★
Sylvia Fountaine says
August 29, 2018 at 9:17 amYes! Glad you liked it and thanks for sharing and rating!~ xo
Theresa says
September 4, 2018 at 6:34 pmAnother winner by Sylvia! As always, easy to put together and very, very tasty! I believe it’s he best peanut sauce I’ve ever made! I pretty much stuck to the recipe and it was fabulous! Perfect for lunches.
★★★★★
Jen says
September 11, 2018 at 7:02 amThis is basically my favorite recipe ever! It always turns out amazing. I like adding some shelled edamame and a shredded chicken breast to up the protein content (the edamame also adds a pop of pretty green). I also like to add some Penzey’s Bangkok blend seasoning. This is the prettiest, most colorful, and most delicious salad I’ve ever tried, and it is perfect for meal-prep lunches all week.
★★★★★
Sylvia Fountaine says
September 11, 2018 at 11:02 amAwwwwww Jen! I loved getting this today! Thanks for sharing!
KetoKitty says
September 14, 2018 at 5:22 pmI’m almost sorry I came across this because it sounds so wonderful. I can’t have the grians or sugars. I’m not even sure where to begin to try to modify it. Maybe shiritake noodles and stevia sweetener.
Anonymous says
September 16, 2018 at 8:15 pmSsssooooo yummy!
Kat says
October 1, 2018 at 7:50 pmThis is a great base recipe to play with. We had some stuff to use up so I threw in some tofu, carrot, broccoli, edamame, capsicum, shallots, coriander and sesame seeds with soba noodles. The sauce is next level tasty. I added less garlic and sesame oil (I had run out but doubling the recipe 6 tablespoons seemed insane) and it still tasted incredible. Thanks for this versatile recipe and sauce!
★★★★★
Candis Camarigg says
October 28, 2018 at 7:23 pmThis recipe is amazing! I had to alter the ginger garlic soy sauce amount bc I like things over the top lol. Can we talk about how easy this was to throw together?! Talk about a happy pregnant tired mommy! My tummy is so satisfied right now heh mmm mmmm mmmmmm
★★★★★
Cindy says
November 8, 2018 at 10:03 amHi Sylvia
This was absolutely fantastic.Cant tell you how many times Ive made it.Also used edamame and broccoli..Omg!! Fabulous!! Thank you 😋😋😋😋❤
Tina says
November 30, 2018 at 6:46 pmAmazing recipe!!! So delicious and healthy. Thanks for sharing this.
★★★★★
Sylvia Fountaine says
December 1, 2018 at 12:46 amYou are so welcome and glad you liked it!!!
Gina says
December 10, 2018 at 9:09 pmI am planning to make this tomorrow. Can you clarify the orange? Is it just the 1\4 cup of juice?
Sylvia Fountaine says
December 11, 2018 at 3:35 pmYes, just ¼ fresh orange juice.
Steph says
December 25, 2018 at 11:25 pmMade this yesterday for Christmas lunch and it was absolutely delicious. Everyone loved it.
★★★★★
Sylvia Fountaine says
December 27, 2018 at 7:16 amAwesome Steph- glad you all enjoyed!
Fanny says
December 30, 2018 at 11:09 amReally good Sauce !
★★★★★
Jackie says
December 30, 2018 at 1:41 pmI have a tub of undressed mixed chopped vegi’s in the fridge, left over from Asian Slaw I made yesterday. The peanut sauce sounds divine. Can’t wait to try it today. Thank you for the inspiration!
heather says
December 30, 2018 at 3:00 pmI made this for a bunch of friends to serve with some thai curries. It was a huge hit and I had to send the recipe to several friends afterwards. Great when you have a mix of vego/vegan/carnivore people to feed. The sauce is so yummy.
It will be a staple in our home from now on. Chooks loved the leftovers too 🙂
★★★★★
Angela says
January 2, 2019 at 7:56 pmDefinitely the best peanut sauce evah!! The sauce alone is amazing and combined into a noodle salad is perfect. I even make this sauce by itself to go with fresh spring rolls or satay chicken, it’s that good!
★★★★★
Sylvia Fountaine says
January 3, 2019 at 10:10 amGlad you like it and so Perfect with fresh spring rolls. 🙂
Laure says
January 3, 2019 at 12:08 pmHi Sylvia! I discovered your blog a few days ago and this is the first recipe I tried and I absolutely LOVED it. The peanut sauce was new to me but it’s so delicious. I’m amazed that such an easy and fast meal can taste so good! This recipe makes me want to try more of your recipes and I think they will help me discover a new way of eating.
★★★★★
Sylvia Fountaine says
January 4, 2019 at 9:31 amHi Laure, thanks for your kind comment- welcome to the blog- super happy you are here.
Laura says
January 5, 2019 at 10:57 amHoly wow is this good! I made it with strips of chicken that I pan fried in sesame oil with garlic and ginger. I’ve been sharing this recipe with everyone and cooking it for all of my friends. It’s a huge hit every time. Thanks!
★★★★★
Sylvia Fountaine says
January 5, 2019 at 1:51 pmThanks Laura! Appreciate you and all your comments and sharing! xoxo
Michelle says
February 25, 2019 at 10:57 amThis recipe was so good. Nice and crunchy. I used soba noodles. Will make this again
Jordan says
March 11, 2019 at 9:15 amThe sauce seemed to dry out when I refrigerated the noodles and sauce mixed together. Any tips?
★★★★
BREUNING Liliane says
March 17, 2019 at 6:39 amTROP BON! MERCI.
★★★★
EM says
March 19, 2019 at 6:56 pmDelicious and used up so many odds and ends in the refrigerator. My body felt great after eating it too. Can’t wait to try more of your recipes. Thanks!
★★★★★
Sylvia Fountaine says
March 20, 2019 at 7:55 pmthank you!
Emily says
March 27, 2019 at 2:08 pmJust made this and it’s delicious!! I added chili paste, blood orange juice, and sugar snap peas. The only note I have is to double or triple the peanut sauce because it is FANTASTIC. I could eat spoonfuls of that sauce, and I did. Great recipe, thank you for sharing.
★★★★★
Annon-Lee says
April 7, 2019 at 3:04 pmThis Thai noodle salad tastes truly amazing, I’ve made the dish at least 5 times and it’s so easy to put together! Thank you Sylvia! ( also my daughter’s name) ❤️ Your recipes never let me down and I have so many I want to try! x
★★★★★
Sylvia Fountaine says
April 8, 2019 at 7:51 amAwesome!Great to hear…thanks!
Anna Heppenstall says
April 8, 2019 at 11:53 amI just made this and used powdered peanut butter. Delish!
★★★★★
CB says
April 8, 2019 at 11:55 amThis is a great recipe. I def. altered the sauce a touch to suit my taste as I like a little more garlic and a little less sweet, but that’s just my preference. I put prawns on top. This will definitely be a go to meal prep item going forward!!
★★★★★
Annie says
April 10, 2019 at 4:34 amThis sounds yummy, just about to make it tonight! Does it matter whether the peanut butter is salted or not?
★★★★★
Sylvia Fountaine says
April 10, 2019 at 7:12 amI used salted
Karla says
April 11, 2019 at 2:23 pmMade a double batch today for a baby shower this weekend. If the ladies like this as much as my household does it will be a winner and with all the flavors in the sauce how could they not. Definitely a keeper
Terry says
April 28, 2019 at 11:03 amThank you for this recipe! I doubled the dressing and added chicken. This gets better every day it has a chance to blend in the fridge. My family loves it!
★★★★★
Beth says
May 5, 2019 at 11:24 amThis was delicious the day I made it, and maybe even better the next! I added a little fish sauce for some authentic funk, but it was great before that too. Will definitely make this again!
★★★★★
Sylvia Fountaine says
May 6, 2019 at 8:17 amSo glad you enjoyed!
Kathy Johnson says
May 17, 2019 at 1:48 pmThis is SO good I’m going to hurt myself! I can’t stop. Who needs dessert? I’ll just have another serving of this awesome salad please.
DJ says
May 19, 2019 at 6:33 pmSO delicious! I used standard rice pad Thai noodles. Took this to a pot luck and it was completely gone long before our gathering was over. Thanks for a great recipe!
Sylvia Fountaine says
May 20, 2019 at 9:43 pmSo happy you enjoyed the recipe- and appreciate you taking the time to rate! Thank you !!!
Heather says
May 29, 2019 at 2:27 pmSo obsessed with this salad! I’ve been eating it everyday for the past 3 days !
★★★★★
Anne says
June 2, 2019 at 10:49 amWhat a fabulous recipe, I was a bit unsure about the orange juice in the dressing, but wow it was awesome and I am seriously fussy about peanut sauce.
Thank you so much
★★★★★
Benetta says
June 16, 2019 at 12:24 pmGreat mix of flavors and perfect for using up spring veggies. Thank you!
★★★★★
Anonymous says
June 16, 2019 at 4:45 pmDelicious! And fabulous peanut sauce just as claimed
★★★★★
Judy says
June 17, 2019 at 2:41 amLove this version. Lots of veggies. But, it’s the sauce that got me! (I tried another recipe I got on-line & their sauce was too thick, leaving noodles dry and leaving me trying to doctor it up) This recipe is thin enough to cover everything while having excellent flavor.
★★★★★
Ellen Welcker says
June 19, 2019 at 10:52 amYour blog is so beautiful and I love everything I’ve ever made. Love your style and all these amazing recipes. Thank you!
★★★★★
Sylvia Fountaine says
June 19, 2019 at 1:56 pmAwww… thanks Ellen! Appreciate you. 🙂
Kelli says
June 19, 2019 at 6:49 pmYou are not kidding! This sauce is amazing! Thank you for sharing. Now back to shoveling this salad in my belly.
★★★★★
Anonymous says
June 22, 2019 at 11:55 pmI’m allergic to citrus. What can I substitute? I can’t do any red or white vinegar..
Sylvia Fountaine says
June 24, 2019 at 12:26 amHow about using a little more rice vinegar? Honestly, I worry it just won’t be the same. The Orange juice makes this!