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.