This creamy Peanut Noodle Pasta Salad takes just 20-minutes it is SO OBSESSIVELY GOOD. Think cold Peanut Noodles, tossed with crisp veggies, and a luscious peanut sauce.
Peanut Noodle Pasta Salad makes a summer side dish that people rave over, but it is also an easy cold lunch or light dinner in the hotter months. It delivers sweet, salty, and savory in every bite of creamy deliciousness.
I could eat Creamy Pasta Salad Recipes every day FOREVER, and don’t even get me started on Peanut Sauce.
Here’s What You Need for this Peanut Noodles Recipe
Thai Noodle Salad Ingredients
You only need a few pantry staples and fresh veggies to bring this recipe together.
For the Noodles:
- Spaghetti or lo mein noodles – A sturdy noodle that holds up well to the rich sauce, even after chilling.
For the Peanut Sauce:
- Smooth peanut butter: Almond butter works, too.
- Hot water: Loosens the peanut butter to help it mix smoothly with other liquids.
- Soy sauce:Swap in low sodium soy sauce if you prefer, or gluten-free tamari.
- Rice vinegar: lime juice works too!
- Brown sugar: Swap for honey if you prefer.
- Fresh ginger
- Garlic
I’m obsessed with this peanut sauce on Thai Satay chicken (or Salmon Satay) and with fresh Spring Rolls, too.
For the Salad:
- Red bell peppers – Crunchy and colorful, it adds sweetness and freshness.
- Cucumber – Cooling and crisp, it offsets the richness of the sauce.
- Shredded carrot – Adds sweetness, texture, and color.
- Roasted peanuts – Bring crunch and extra peanut flavor.
- Chives or green onions – A sharp, fresh bite to finish the dish.
Garnish with sesame seeds, a drizzle of sesame oil, thai basil and a squeeze of lime juice, if you like!
Peanut Noodles Variations and Substitutions
This recipe is easy to tweak based on what you have on hand.
- Noodles – For a more traditional Thai-inspired version, swap the spaghetti for flat rice noodles. You can also use Chow Mein Noodles, ramen noodles or thick udon noodles.
- Add protein – Toss in shredded rotisserie chicken, edamame, or tofu to make it a full meal. If you love full-meal pasta salads, try my Buffalo Chicken Pasta Salad, too.
- Spice it up – Stir a bit of sriracha or chili garlic sauce into the dressing if you like more heat.
- Swap the veggies – Try red cabbage, snap peas, or bean sprouts for a different crunch.
- Nut-free option – Use sunflower seed butter instead of peanut butter and skip the chopped peanuts.
Grab these Tools
You don’t need much for this one—just a few basic kitchen tools.
- Large pot – For boiling the pasta.
- Colander – To drain and rinse the noodles.
- Large mixing bowl – You’ll make the dressing and toss everything in here.
- Whisk – Helps emulsify the vinaigrette.
- Chef’s knife and cutting board – For prepping all those crunchy veggies.
How to Make Cold Peanut Noodles: An Easy Guide
This peanut noodles recipe comes together fast with just a bit of chopping and stirring. Here’s how to make it in three simple steps.
Step 1: Cook and Cool the Noodles
- Boil your noodles in salted water until just al dente (according to package instructions).
- Drain and rinse them well under cold water to stop the cooking.
Refrigerate until fully chilled if you have time—it helps the salad taste even better.
Step 2: Whisk the Peanut Vinaigrette
- Boil water. In a large bowl, whisk the peanut butter with hot water until smooth.
- Add the soy sauce, rice vinegar, brown sugar, ginger, and garlic.
Keep whisking until it’s creamy and well blended.
Step 3: Toss Everything Together
- Add the chilled noodles to the bowl of dressing.
- Toss in the bell pepper, cucumber, shredded carrot, peanuts, and chives.
Stir well to coat everything evenly, then serve cold or refrigerate until ready to eat.
Make Ahead and Storage
This is a great meal prep option that holds up well in the fridge.
Storing Cold Peanut Noodles
- Keep leftovers in an airtight container – Store in the fridge for up to 4 days.
- Give it a toss before serving – The sauce can thicken or settle, so stir to refresh the texture.
- Add crunchy toppings last – If using extra peanuts or fresh herbs, sprinkle them on just before serving to keep them crisp.
5 Common Mistakes When Making Peanut Noodle Pasta Salad
Here are the most frequent mix-ups to avoid when making Thai Peanut Pasta Salad:
- Not salting the pasta water – If the noodles are bland, the whole salad falls flat. Salt the water like you mean it.
- Skipping the rinse – You need to rinse the noodles after cooking. It stops the cooking and keeps them from clumping.
- Using thick or chunky peanut butter – It won’t blend smoothly into the dressing. Stick to smooth for that creamy finish.
- Forgetting to chill – Warm noodles soak up the sauce unevenly and can go gummy. Cool them fully before tossing.
- Overloading with veggies – Too many add-ins throw off the noodle-to-sauce ratio. Keep it balanced for the best texture.
You’ve gotta check out my pasta salad with Italian dressing as well!
FAQ About Peanut Noodles
Just skimming through? Here are some quick answers to the commonly-asked questions.
Peanut noodles are a chilled or warm noodle dish tossed in a creamy peanut-based sauce, often with soy sauce, garlic, and fresh vegetables. They’re popular in Thai and Chinese-American cooking.
I use spaghetti or lo mein noodles for this recipe. You could also try rice noodles or soba noodles depending on the texture you want.
Peanut noodles are inspired by Thai and Southeast Asian flavors, though American and Chinese restaurants popularized creamy versions in the West.
Bell peppers, shredded carrots, cucumbers, red cabbage, snap peas, and edamame all pair well. Use whatever crunchy vegetables you have on hand.
Yes! They actually taste better after chilling for a few hours. Just stir well before serving and add toppings last-minute.
Not as written, but you can add sriracha, chili crisp, or fresh chili to bring heat.
Smooth peanut butter gives a better consistency, but crunchy works if you don’t mind a bit of texture in the sauce.
Other Delicious Summer Salads
- Curry Chicken Salad (with Grapes!)
- Creamy Potato Salad with Egg
- My Best Macaroni Salad
- Healthy Greek Pasta Salad
- Mexican Street Corn off the Cob Salad
Cold Peanut Noodles (Thai Noodle Salad with Creamy Peanut Dressing)
Ingredients
- 8 oz spaghetti or lo mein noodles
For the Peanut Dressing:
- 6 tbsp smooth peanut butter
- 2 tbsp hot water
- 2 tbsp soy sauce
- 1 tbsp plus 1 tsp rice vinegar
- 1 tbsp packed brown sugar
- 1 tbsp minced ginger
- 1 tsp minced garlic
- 1 bell pepper julienned
- 1 cup diced cucumber
- ½ cup shredded carrot
- ¼ cup roasted peanuts chopped
- 2 tbsp minced chives or green onions
Instructions
Cook Pasta
- Cook pasta in salted water following package directions until al dente. Drain and rinse under cold water to cool down quickly. Refrigerate overnight if possible.
Prepare Peanut Sauce
- Whisk peanut butter with hot water in a large bowl until smooth, ten whisk in soy, vinegar, sugar, ginger and garlic.
To Assemble Peanut Noodles
- Add pasta, pepper, cucumber, carrot, peanuts and chives to bowl. Toss to combine.
Notes
- Noodles: You can swap spaghetti for lo mein, soba, ramen, udon or rice noodles if preferred. Just cook according to package directions.
- Peanut butter: Use smooth peanut butter for a creamy, pourable dressing. Natural peanut butter works too—just stir well before measuring.
- Make ahead: This salad tastes even better after chilling. Store in the fridge for up to 4 days.
- Spice it up: Add chili crisp, sriracha, or a pinch of red pepper flakes to the dressing for heat.
- Add protein: Stir in cooked chicken, tofu, or shrimp to make it a full meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
