Description
This Thai Noodle Salad with Sesame Peanut Sauce is crunchy, flavorful, and completely addicting. Tossed in a creamy, savory-sweet peanut sauce with garlic, lime, and chili oil, these noodles can be served hot or cold for the perfect easy meal or side dish.
Ingredients
For the Sesame Peanut Sauce:
- 1/4 cup soy sauce
- 1/4 cup sweet chili sauce
- 3 tablespoons sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons seasoned rice wine vinegar
- 1 tablespoon crispy chili oil
- 4 cloves garlic, minced
- 1 large lime, juiced
For the Thai Noodle Salad:
- 1 lb preferred noodles (linguine or similar)
- 1 medium red bell pepper, finely chopped
- 1 cup shredded carrots
- 1 bunch cilantro, finely chopped
- 1/2 cup green onions, finely chopped
- 1/2 medium red onion, finely chopped
Instructions
1. Cook the noodles al dente according to package directions.
2. Drain the noodles and rinse with cold water to stop the cooking process and cool them down.
3. In a medium bowl, whisk together soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, crispy chili oil, minced garlic, and lime juice until smooth and creamy. Adjust seasoning to taste.
4. Place the cooked noodles in a large mixing bowl. Add red bell pepper, shredded carrots, cilantro, green onions, and red onion.
5. Pour the sesame peanut sauce over the noodles and vegetables. Toss thoroughly until everything is evenly coated.
6. Serve immediately or refrigerate in an airtight container for up to 3–4 days.
Notes
For a creamier, saucier noodle salad, use 1/2 pound of pasta or double the peanut sauce.
Add sriracha for extra heat if desired.
This salad can be served chilled or gently reheated before serving.
Top with chopped peanuts or sesame seeds for added crunch.