It’s summertime and chilled recipes are great for hot summer days. One can only have leafy green salads so much so let’s mix it up with chilled peanut noodle salad! This is a Thai noodle-inspired dish that is hearty but also light and super flavorful. It’s also packed with veggies, high in protein, and delicious.
This cold peanut noodle recipe is made with a creamy peanut sauce that acts as a dressing. This recipe is very similar to a cold soba noodle salad but without the soba noodle and different types of veggies. If you’re looking for a soba noodle recipe I highly recommend this one.
This recipe is very well balanced as it has protein, carbs, healthy fat, and lots of veggies! You get the majority of your protein from edamame beans, peanuts, and peanut butter. You also get healthy fats from peanut butter and peanuts which is also what makes this recipe so wholesome.
Highlights of this Peanut Noodle Salad:
- Balanced and wholesome, includes all food groups.
- Meal-prep friendly
- No-heat if using pre-cooked noodles
- Pot-luck friendly and great for picnics/BBQs
- Easy to modify – check substitute options below
Tips and Substitutes:
This recipe is super easy to modify. I fully believe that everyone’s tastebuds are a bit different and we also have different dietary needs. I hope these tips and recommendations help you build the best peanut noodle salad!
I used the new Thai wheat noodles from Trader Joe’s because I did not want to cook on a hot day, can you blame me? I also really love them and they are almost as thick as udon noodles.
For this recipe, you can also use Soba noodles, rice noodles (Gluten-free), or your favorite type of noodle.
I love carrots, zucchini noodles, and edamame in this but feel free to add any other veggie such as cucumber, bell peppers, or red cabbage.
If you’re allergic to peanuts or want to try something different, I highly recommend using cashew butter for a more mild flavor. Tahini would also be a great substitute for this recipe if you’re a fan!
I would try to use all the other ingredients as listed, taste, and then adjust as needed. It’s very easy to modify the sauce after it has been made, whether it is adding more lime juice, soy sauce, water or nut butter.
The amount of lime juice and water may vary depending on the type of peanut butter you use and the texture you prefer. If you prefer a thicker sauce, use less water. If you prefer a lighter sauce, use more water and more lime juice.
If gluten-free: Switch out the soy sauce for Tamari and wheat noodles for a rice noodle or your favorite GF noodle.
Other Vegan Noodle Recipes you might like:Print
Peanut Noodle Salad
- Total Time: 15
- Yield: 4 1x
- Diet: Vegan
The best and easiest cold peanut noodle salad you will ever make. Ideal for preparing meals, barbecues, picnics or even a hot summer dinner on weekdays.
- 1/4 cup cilantro, diced
- Noodles, cooked and chilled
- 1/2 cup carrots, grated
- 1/2 cup edamame beans
- 1 cup zucchini noodles
- 1/4 cup peanuts
- 1/2 cup 100% creamy peanut butter
- 3 tablespoons of rice vinegar
- 2 teaspoons grated ginger
- 2 teaspoons garlic, grated
- 3 tablespoons soy sauce, low sodium
- 1 tablespoon sriracha
- 1–2 tablespoons lime juice
- 2–3 tablespoons of water
- Add all the sauce ingredients, plus the water and lemon juice, to a bowl and stir until well incorporated.
- Add water and lemon juice, stir and check the consistency. Add more as needed to achieve desired consistency.
- Taste the sauce and adjust the ingredients to taste.
- Add the cooked and refrigerated noodles to a large mixing bowl, as well as the zucchini noodles, shredded carrots, edamame beans, and cilantro.
- Add sauce to the noodles and vegetables, stir well, and store in the refrigerator for 20-30 minutes.
- Top with crushed peanuts, cilantro, and extra lemon juice if desired.
* add peanuts at the very end if meal prepping or keeping overnight.
- Prep Time: 15
- Category: Dinner
- Cuisine: Thai
Keywords: vegan, plant based, vegan food prep, noodles, thai noodles, peanut noodles, vegan peanut noodles, noodle salad