Tossed in a tangy-sweet dressing with a kick of chili heat, this Thai Noodle Salad brings Bangkok street flavor to your everyday table. Inspired by late-night eats in Chiang Mai, it’s a vibrant mix of crunch, color, and culinary adventure.
What I love most is how easily it comes together—rice noodles, crisp veggies, and a sesame-lime vinaigrette that rivals any restaurant’s. Think of it as pad Thai’s fresher, sassier cousin—cool, refreshing, yet packed with depth.
It’s the kind of dish that invites pairings, like a creamy Pina Colada to cool the heat or a Chocolate Peanut Butter Smoothie for a bold, sweet contrast. Perfect for weeknight dinners or potluck wins, this salad is globally inspired, locally doable, and endlessly customizable.
Perfect For Laid-Back Gatherings!
- I first made this for a weekend picnic, and it held up like a champ—no wilting, just crisp, zesty bites that wowed everyone.
- It’s been my go-to summer meal when I want something filling without the heaviness—especially great for post-workout recovery.
- I’ve swapped out the veggies based on what’s in season—shaved Brussels sprouts in winter, mango in spring—and each version keeps it exciting.
- Surprisingly, it helped curb my cravings for takeout, especially when I’m trying to eat light or maintain weight goals.
- And trust me, the flavor? Bright, bold, and perfectly balanced—like sunshine in a bowl.
Thai Noodle Salad Recipe
Bright, tangy, and refreshing, this Thai noodle salad is a cold soba dish tossed in a zesty sesame-lime dressing with crunchy carrots, cilantro, and peanuts. It's light yet flavorful, perfect for summer meals, potlucks, or a quick make-ahead lunch.
Equipment
- Large pot
- Colander
- Chef’s knife
- Cutting board
- Large mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Plastic wrap or reusable bowl cover
Ingredients
- ⅓ cup rice vinegar
- ¼ cup coarsely chopped salted peanuts
- 1 cup finely grated carrot
- 15 oz dried soba noodles
- ½ cup chopped fresh cilantro
- 1½ tsp dark sesame oil
- 1 lime, zested and juiced
- 2 cloves garlic, minced
- 2 tsp red pepper flakes, or to taste
- 2 tbsp brown sugar
- ⅓ cup soy sauce
Instructions
- Bring a large pot of water to a boil, then add soba noodles and cook until tender, about 5 minutes.
- Drain the noodles in a colander, rinse under cold water, and set aside.
- In a large bowl, whisk together rice vinegar, soy sauce, lime juice, and sesame oil.
- Add brown sugar, lime zest, garlic, and red pepper flakes, stirring until the sugar dissolves.
- Toss in the shredded carrot, chopped cilantro, and peanuts until everything is well coated.
- Use kitchen shears or a knife to cut the soba noodles into roughly 3-inch lengths, then stir them into the carrot mixture.
- Cover the bowl and refrigerate for at least one hour.
- Before serving, give the salad another toss and splash with a little soy sauce and rice vinegar if it seems dry.
- Serve chilled.
Notes
- Add protein like grilled tofu or shrimp for a more filling meal.
- A microplane zester makes it easy to get fine lime zest without bitterness.
| Nutrition | Value |
| Calories | 242kcal |
| Carbohydrates | 47g |
| Fibre | 1g |
| Fat | 4g |
| Protein | 10g |
Variations To Help You Customize This Dish!
- Spicy Kick: Add a drizzle of sriracha or a spoonful of chili garlic sauce to the dressing for extra heat.
- Crunch Boost: Toss in shredded purple cabbage, thinly sliced bell peppers, or cucumber for added texture and color.
- Protein Power: Top with sliced grilled chicken, tofu, or tempeh for a heartier version that works as a full meal.
- Noodle Swap: Try rice noodles, udon, or even spiralized zucchini if you prefer a low-carb option.
- Nutty Twist: Substitute the peanuts with cashews or almond slivers for a different crunch and flavor profile.
