Peanut Rice Noodle Salad is a cold Asian-style salad made with rice noodles, crisp vegetables, and a creamy, spicy, tangy, peanut dressing. It’s ready in 30 minutes and perfect for meal prep or hot weather.
This Peanut Rice Noodle Salad is colorful, crunchy, and coated in a creamy, tangy and lightly spiced peanut dressing that clings to every noodle and veggie. The best part? It’s all done in under 30 minutes and keeps well for lunches the next day.
The taste is exactly what I want when it’s hot out or I just don’t feel like cooking much. It’s creamy from the peanut butter, tangy with lime and vinegar, and has a gentle kick from sriracha and fresh ginger.
The noodles are tender, but the vegetables bring in that crisp texture that makes each bite interesting.
You can serve it straight away or chill it first. Honestly, it’s even better after a short rest in the fridge. That pause lets the sauce really soak in.
I usually throw in whatever crunchy veg I have on hand, and I’ve got some ideas for how you can mix it up too.
This dish takes inspiration from Southeast Asian flavors, especially Thai-style peanut sauces and Vietnamese-style fresh vegetable salads. While it's not traditional to any one country, the flavor profile borrows the best parts: creamy peanut, fresh herbs, lime, and a little spice.
Serve your peanut rice noodle salad with some Sticky Tofu for a full meal, or enjoy it as a salad buffet alongside Greek Bean Salad, Caper Potato Salad, Roasted Vegetable Quinoa Salad, or Carrot Top Salad with Chickpeas!
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Why You'll Love This Recipe
- It’s quick: Done in under 15 minutes, plus chilling time if you want.
- No oven required: Great for summer or busy evenings.
- Customizable: Use whatever veggies you have.
- Meal-prep friendly: Holds up well in the fridge.
- Vegan and gluten-free options built in.
- Bold, addictive flavor.
- Works as a main dish or side.
- Pantry-friendly ingredients.
- Can be made ahead.
- Kid and crowd approved.
Ingredients
- Rice noodles. Soft and chewy, they’re the base. Thin or medium width both work. Vermicelli is good too.
- Red cabbage. Adds color and crunch. Napa cabbage is a mild substitute.
- Carrots. For sweetness and snap. Pre-shredded saves time.
- Red bell pepper. Adds a juicy, mild bite. Yellow or orange work too.
- Cucumber. Fresh and cooling. I like Persian or English for fewer seeds.
- Cilantro. Brightens the dish. Flat-leaf parsley works in a pinch.
- Scallions. Mild onion flavor without overpowering the salad.
- Roasted peanuts. Texture and a salty crunch. Cashews are great too.
- Lime wedges. A squeeze at the end wakes up all the flavors.
For the Peanut Sauce:
- Peanut butter. The core flavor. Use smooth.
- Soy sauce. Salty and umami. Use tamari for gluten-free.
- Rice vinegar. Adds acidity. White wine vinegar is a backup.
- Lime juice. Fresh is best for zing.
- Honey or maple syrup. Sweetens and balances. Use maple syrup to make this peanut rice noodle salad vegan.
- Sriracha. Heat and flavor. Use chili crisp or gochujang as variations.
- Fresh ginger. Warm spice and bite.
- Garlic. Sharpness that mellows in the sauce.
- Warm water. Thins the sauce to a drizzleable consistency.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
Meanwhile, chop the veggies.
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha, ginger, and garlic.
Gradually add the warm water until the sauce reaches a pourable consistency.
In a large mixing bowl, combine the cooled noodles, cabbage, carrots, bell pepper, cucumber, cilantro, and scallions.
Pour the peanut sauce over the salad and toss well to coat everything evenly.
Top with chopped peanuts and serve with lime wedges.
Tip: Chill the salad for 30 minutes before serving for even better flavor.
Variations
- Add grilled tofu or tempeh for protein.
- Use spiralized zucchini (courgette) instead of rice noodles for a low-carb version. Or try half and half.
- Toss in some edamame or chickpeas for a protein boost.
- Add diced mango or pineapple for a sweet tropical twist.
- Use sesame oil in the sauce for deeper flavor.
- Replace peanuts with cashews or almonds.
- Add chili flakes or chili crisp for more spice - or make your own Chili Garlic Oil.
- Add a drizzle of Hot Honey or Hot Maple Syrup for more bold flavors.
- Include snap peas or green beans for extra crunch.
- Top with crispy shallots or fried garlic.
- Use tahini instead of peanut butter for a different nutty profile.
Serving Suggestions
- As a main dish with iced tea or kombucha.
- As a side to grilled tofu.
- Packed in a lunchbox for work or school (if nuts are allowed).
- Tucked into lettuce cups for a handheld option.
- With a side of miso soup or broth, or try Creamy Miso Mushrooms alongside.
- On a picnic with fresh fruit platter and cookies.
- Paired with summer rolls or dumplings.
Storage
Storage: Keep leftovers in an airtight container in the fridge. Best within 3 days.
Freezing: Not recommended. The noodles and sauce don’t thaw well.
Make-ahead: You can prep all the components up to 2 days ahead. Store the sauce separately and toss right before eating.
Top tips
Rinse noodles under cold water after cooking to stop them from sticking.
Thin the sauce gradually. It should pour easily but still coat the salad.
Cut veggies in similar sizes for even texture.
Chill the salad for 30 minutes before serving if you have time.
Taste and adjust sauce before tossing. Every peanut butter brand is a little different.
FAQs
Yes, but it changes the texture. Rice noodles are lighter and better cold.
Cold. It’s best chilled or at room temperature.
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📖 Recipe
Peanut Rice Noodle Salad
Ingredients
For the Salad:
- 4 oz rice noodles thin or medium-width
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper diced
- 1 cucumber diced
- ¼ cup chopped fresh cilantro
- 2 scallions spring onions, chopped
- ¼ cup chopped roasted peanuts
- Lime wedges to serve
For the Peanut Sauce:
- ⅓ cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup (use maple syrup to make it vegan)
- 1-2 teaspoons sriracha adjust to taste
- 1 teaspoon grated fresh ginger
- 1 garlic clove minced
- 2-4 tablespoons warm water to thin
Instructions
- Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, ginger, and garlic. Gradually add the warm water until the sauce reaches a pourable consistency.
- In a large mixing bowl, combine the cooled noodles, cabbage, carrots, bell pepper, cucumber, cilantro, and scallions.
- Pour the peanut sauce over the salad and toss well to coat everything evenly.
- Top with chopped peanuts and serve with lime wedges.
- Tips: Chill the salad for 30 minutes before serving for even better flavor.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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