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Peanut Noodle Salad

  • Author: Anna Rios
  • 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

Peanut sauce:

  • 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
  • 12 tablespoons lime juice
  • 23 tablespoons of water


  1. Add all the sauce ingredients, plus the water and lemon juice, to a bowl and stir until well incorporated.
  2. Add water and lemon juice, stir and check the consistency. Add more as needed to achieve desired consistency.
  3. Taste the sauce and adjust the ingredients to taste.
  4. Add the cooked and refrigerated noodles to a large mixing bowl, as well as the zucchini noodles, shredded carrots, edamame beans, and cilantro.
  5. Add sauce to the noodles and vegetables, stir well, and store in the refrigerator for 20-30 minutes.
  6. 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