Go Back
For a bright and tasty Spicy Thai Noodle Salad, gather these fresh ingredients: - 8 oz rice noodles - 1 cup shredded carrots - 1 cup cucumber, thinly sliced - 1 red bell pepper, julienned - 1 cup red cabbage, shredded - 1/4 cup fresh cilantro, chopped - 1/4 cup green onions, chopped - 1/2 cup unsalted roasted peanuts, roughly chopped - 1/4 cup soy sauce (or tamari for gluten-free) - 3 tablespoons lime juice - 2 tablespoons sesame oil - 1 tablespoon brown sugar - 1-2 tablespoons Sriracha sauce (adjust for desired heat) - Salt and pepper, to taste These ingredients create a mix of colors and flavors. Rice noodles form the base of the salad. They soak up the tasty dressing well. Fresh veggies add crunch and nutrients. Carrots and cucumbers bring a nice sweetness. Red bell pepper and red cabbage give it a pop of color. Cilantro and green onions add fresh herbs that lift the dish. Peanuts give a satisfying crunch. The dressing combines soy sauce, lime juice, sesame oil, and brown sugar. This mix balances salty, sour, and sweet flavors. Sriracha adds the spice. You can adjust the heat to fit your taste. For a detailed guide on how to prepare this dish, check the Full Recipe. To start, cook the rice noodles. Follow the package instructions for the best results. After cooking, drain and rinse the noodles with cold water. This stops the cooking and keeps them from getting mushy. Set them aside to cool completely. Next, let’s whip up the dressing. In a small bowl, combine soy sauce, lime juice, sesame oil, brown sugar, and Sriracha. Use a whisk to mix everything well. You can adjust the Sriracha based on how spicy you like it. Taste it to find your perfect heat level! Now, grab a large mixing bowl. Add the shredded carrots, sliced cucumber, julienned red bell pepper, and shredded red cabbage. Toss the veggies together gently. This mix will add color and crunch to your salad! It’s time to bring everything together. Add the cooled rice noodles to the veggie mixture. Pour the dressing over the top. Toss everything gently to coat the noodles and veggies evenly. You want every bite to be full of flavor! Next, stir in the chopped cilantro and green onions. They add a fresh taste and vibrant color. Season with salt and pepper to your liking. Mix it well for a balanced flavor profile. For a great presentation, serve this salad in a large bowl. Just before serving, top it with chopped peanuts for a nice crunch. You can also add extra cilantro and lime wedges on the side for a pop of color and zest. Enjoy this dish fresh for the best taste! To cook rice noodles well, follow these steps: - Boil water in a large pot. - Add the rice noodles, stir them gently. - Cook for 4-6 minutes, or until soft. - Drain and rinse under cold water to stop cooking. This keeps them from sticking together. I often use a splash of oil to help, too. Not everyone loves heat, and that’s okay! You can adjust the spice in your salad. Start with one tablespoon of Sriracha. Taste, then add more if you want it spicier. You can also use sweet chili sauce for a milder kick. Want to make this salad even better? Add some fun extras! Try: - Sliced bell peppers for crunch. - Avocado for creaminess. - Roasted sesame seeds for a nutty flavor. These additions can make your salad more exciting. Don't shy away from experimenting and finding your favorite mix! For the full recipe, check out the details above. {{image_2}} You can make this salad even better with added protein. For chicken, use grilled or shredded cooked chicken. It adds a nice texture and flavor. If you like shrimp, sauté them until they are pink and tender. Toss them in just before serving. For a plant-based option, try cubed tofu. Make sure to pan-fry it until golden. This gives the tofu a crispy edge. Each option enhances your salad, making it a full meal. If you want to keep it vegetarian, skip the meat and stick to the fresh veggies. Add more protein-rich ingredients like chickpeas or edamame. They will add nutrients and keep you full. You can also try adding sliced avocado for creaminess and a boost of healthy fats. Adjust the flavors with extra lime juice or a splash of soy sauce for more depth. To make this salad gluten-free, use tamari instead of soy sauce. It still packs the same flavor without gluten. Check your rice noodles; most are gluten-free, but always read the label. You can even swap rice noodles with zucchini noodles for a fresh twist. Just spiralize the zucchini and toss it in. Enjoy your spicy Thai noodle salad without worrying about gluten! To keep your Spicy Thai Noodle Salad fresh, store leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the salad in the fridge. It will stay good for about three days. If you have leftovers with peanuts, it’s best to store them separately. This keeps the peanuts crunchy. When you are ready to eat your leftovers, you can enjoy them cold or warm. If you prefer warm noodles, heat them gently. Use a microwave-safe bowl and cover it to avoid drying out. Heat for 30 seconds, stir, then heat for another 30 seconds if needed. Add a splash of water to keep it moist. Freezing this salad isn’t the best option. The texture of the noodles and veggies can change. However, if you want to freeze it, do so without the dressing and peanuts. Store the noodles and veggies in a freezer-safe bag. When ready to eat, thaw overnight in the fridge, then add fresh dressing and peanuts before serving. This way, you maintain the salad's crunch and flavor. Spicy Thai Noodle Salad is a fresh, vibrant dish. It features rice noodles mixed with crisp veggies and a spicy dressing. The crunch from peanuts adds a lovely texture. You get flavors from lime, soy sauce, and Sriracha. Each bite is a delicious balance of sweet, salty, and spicy. Yes, you can make this salad ahead of time. It stays fresh in the fridge for a few hours. Just prepare the noodles and veggies, then add the dressing before serving. This keeps everything crisp and tasty. To make the salad less spicy, reduce the Sriracha. Start with just one tablespoon. You can also add more lime juice or sugar to balance the heat. This way, you keep the flavor without it being too hot. You can use other noodles if you can't find rice noodles. Try soba noodles, udon, or even spaghetti. Just cook them according to package instructions. The texture might change, but the salad will still taste great. Absolutely! This dish is perfect for meal prep. The salad keeps well in the fridge. Just store the dressing separately until you're ready to eat. This helps keep the salad fresh and crunchy. For the complete guide to making this tasty dish, check out the Full Recipe. This blog post shared a tasty recipe for Spicy Thai Noodle Salad. We covered all the ingredients you need and detailed steps to prepare it. Tips also helped you cook rice noodles just right and adjust spice levels. You learned about variations to fit your diet, from adding proteins to making it gluten-free. Finally, I provided storage tips for leftovers. Now, you can easily try this dish at home. Enjoy creating your own flavorful salad!

Spicy Thai Noodle Salad

Create a burst of flavor with this Fiery Thai Noodle Salad! This quick and vibrant recipe combines rice noodles with fresh veggies, a zesty dressing, and a kick of Sriracha for heat. Perfect for a light lunch or a refreshing side dish, this salad is sure to impress. Ready in just 30 minutes, click through to explore the full recipe and tips for serving! Enjoy a taste of Thai cuisine right at home!
Print Recipe Pin Recipe

Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 cup cucumber, thinly sliced

1 red bell pepper, julienned

1 cup red cabbage, shredded

1/4 cup fresh cilantro, chopped

1/4 cup green onions, chopped

1/2 cup unsalted roasted peanuts, roughly chopped

1/4 cup soy sauce (or tamari for gluten-free)

3 tablespoons lime juice

2 tablespoons sesame oil

1 tablespoon brown sugar

1-2 tablespoons Sriracha sauce (adjust for desired heat)

Salt and pepper, to taste

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions. Once done, drain and rinse them under cold water to stop the cooking process. Set aside.

    Make the Dressing: In a small bowl, whisk together soy sauce, lime juice, sesame oil, brown sugar, and Sriracha sauce until well combined. Adjust the Sriracha amount based on your heat preference.

      Combine Vegetables: In a large mixing bowl, combine shredded carrots, cucumber, red bell pepper, and red cabbage.

        Add Noodles: Add the cooled rice noodles to the bowl with the vegetables.

          Dress the Salad: Pour the dressing over the noodle and vegetable mixture. Toss gently to ensure everything is evenly coated.

            Season and Garnish: Stir in fresh cilantro and green onions. Season with salt and pepper to taste.

              Serve: Top with chopped peanuts for crunch just before serving to keep them crispy.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the noodle salad in a large, colorful bowl and sprinkle additional cilantro on top for a vibrant touch. For an extra crunch, add more chopped peanuts and garnish with lime wedges on the side.