Description
This Thai Peanut Noodle Salad is a flavorful lunch option that comes together quickly. It brings bright, satisfying tastes to your busy day, just like a meal from our family kitchen.
Ingredients
Scale
- 12 oz spaghetti or linguine noodles
- 1 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 cup hot water (or more, for thinning)
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts, for garnish
- Optional: Sriracha or chili garlic sauce to taste
Instructions
- Cook the noodles according to package directions until al dente. Drain them well and set aside.
- While the noodles cook, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a medium bowl.
- Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. You may need slightly more or less water based on your peanut butter.
- Taste the sauce and add Sriracha if you like some heat.
- In a large bowl, combine the drained noodles and the peanut sauce. Toss well until every strand is coated.
- Stir in the fresh cilantro.
- Serve the salad immediately, or chill it for at least 30 minutes to let the flavors meld.
- Garnish with chopped peanuts before serving.
Notes
- You can add shredded carrots or thinly sliced bell peppers for extra crunch and color.
- This salad tastes even better the next day once the noodles absorb more of the sauce.
- If your sauce becomes too thick when chilled, add a splash of water or rice vinegar to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop and Mixing
- Cuisine: Thai Inspired
Nutrition
- Serving Size: 1 serving
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