Thai Noodle Salad is a perfect way to enjoy all the crunchy vegetables. It is served with amazing peanut sauce and that sauce makes this salad just too irresistible. This noodle salad is perfect for summertime as it only takes just a few minutes to prepare.
I tried to add all the colorful veggies like purple cabbage, bell peppers, edamame, etc in my noodle salad. This noodles salad looks so pretty with all those colorful veggies. And when those veggies added to noodles in a noodle salad then it sure tops the list.
Who doesn't like noodles? I surely can eat them any day of the week. And the best part is you can add any sauce to them & the noodles turn out so distinctive & yet so flavorful. I was so skeptical about these noodles because the sauce has peanut butter in it. But when I tried it at one of the restaurants, I just got so obsessed with this noodle salad.
THAI NOODLE SALAD INGREDIENTS
- NOODLES: You can use any noodles in the recipe like soba noodles, udon noodles, ramen noodles, etc. I have made the noodle salad with spaghetti as it is easier to cook in an Instant Pot. Once noodles are cooked, just make sure to give them an ice bath to stop the cooking process.
- VEGGIES: Add all the colorful veggies like carrots, purple cabbage, bell peppers, etc. to the recipe. All the crunchy veggies taste so good in this noodle salad.
- PEANUT SAUCE: Peanut Sauce is made by whisking chili oil, peanut butter, rice vinegar, maple syrup, sesame paste in a bowl. Add this sauce to the noodles and you are definitely going to love it.
HOW TO MAKE THAI NOODLE SALAD
Cook the Noodles: You can use any noodles for the noodle salad. I have used Spaghetti as it is easier to cook in an instant pot. But if you're making on stove-top then I do recommend using either soba or udon noodles for the recipe.
Whisk the Sauce: Meanwhile, as noodles are cooking, I like to prepare the sauce by whisking all the ingredients until well combined in a bowl.
Cool the noodles: Once noodles are cooked, strain the water out (if remaining). Noodles may stick a little, wash them in cold water, and separate noodles if sticking. Toss them with some sesame oil.
Add Veggies: In a bowl add cooked noodles. Then toss all the colorful veggies like red cabbage, bell peppers, carrots, etc.
Combining Noodles with Sauce: Combine the noodles & veggies with the prepared sauce and garnish with some green onions with some chopped peanuts and toasted sesame seeds.
COMMONLY ASKED QUESTIONS
Can you freeze noodle salad?
Yes, you can freeze noodle texture. To retain the texture of noodle salad it is best to freeze it. Store the noodle salad in air tight container or freeze safe bags. Freeze the noodle salad in freezer for 1-2 months. For re-using just defrost the noodle salad overnight and eat it hot or cold.
What to do with leftover Peanut Sauce?
You can drizzle the leftover peanut sauce over some grilled Tofu or grilled veggies. The sauce also goes great with some roasted Napa Cabbage. Or you can also serve with some Vietnamese Summer Rolls.
How to store leftover Peanut Sauce?
You can store leftover Peanut Sauce for up to a week in the refrigerator. When reusing just reheat in a microwave or on stove-top at low heat. If the sauce gets too thick, you can whisk some water until desired consistency.
THAI NOODLES SALAD
Equipment
Ingredients
- 8 oz Noodles Spaghetti, Soba, Udon, etc.
- 2 tablespoon Sesame Oil
Spicy Peanut Sauce:
- 1-2 tablespoon Soy Sauce
- 2-3 tablespoon Rice Vinegar
- 1-2 tablespoon Sesame Paste or Tahini
- 3-4 tablespoon Peanut Butter
- 1 tablespoon Brown Sugar or Maple Syrup
- 1 tablespoon Ginger grated
- 1 tablespoon Chili Oil or as needed
Veggies:
- 1 cup Purple Cabbage
- ½ cup Bell Pepper
- ½ cup Edamame boiled
- ⅓ cup Radish
- ¼ cup Green Onion
Garnish
- t tablespoon Green Onion
- ½ teaspoon Sesame Seeds
- 1 teaspoon Peanuts chopped
Instructions
HOW TO COOK NOODLES:
- INSTANT POT: Break the noodles in half and add in the Instant Pot. Cover them with water and don't overfill the pot with water. Close lid and pressure cook for 5 minutes (for Spaghetti or linguine) or 1 minute (for any other noodles). Once the timer beeps, then Quick Release by turning the vent in the venting position.STOVE-TOP: Add 2-3 quart of water in a pot and bring it to boil. Once water is boiled, add noodles. Cook them 2-3 minutes or until al dente.
- Once pressure is released, then open the lid. Strain the remaining water out of the noodles and run it in the cold water. Toss some sesame oil in the noodles.
SPICY PEANUT SAUCE:
- Add Soy Sauce, Rice Vinegar, Chili Oil, Sesame Paste, Peanut Butter, Brown Sugar, and Ginger in a bowl. Whisk all the ingredients until it forms like a paste. (Note: If sauce is too thick, you can add some water for desired consistency).
THAI NOODLE SALAD:
- Add cooked noodles in a bowl. Also add all the veggies (purple cabbage, bell peppers, edamame, radish, and green onions). Finally, add Spicy Peanut Sauce (as needed). Garnish them with some more green onions, chopped peanuts, and sesame seeds.(Note: You can also cook the veggies until a little tender and mix it with noodles and sauce).
Notes
- Before pressure cooking, layer the noodles in a single layer.
- Cover the noodles with water and don't overfill the pot with water.
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