Cold Peanut Noodles (Thai Noodle Salad with Creamy Peanut Dressing)
If you only make one cold noodle salad this summer, make it this one. Cold pasta, crisp veggies, and a flavor-packed creamy peanut sauce that clings to every bite.
Servings: 6
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
Calories: 297kcal | Carbohydrates: 38g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 443mg | Potassium: 352mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2445IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg