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Thai Noodle Salad Recipe

Bright, tangy, and refreshing, this Thai noodle salad is a cold soba dish tossed in a zesty sesame-lime dressing with crunchy carrots, cilantro, and peanuts. It's light yet flavorful, perfect for summer meals, potlucks, or a quick make-ahead lunch.
Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Course Salad
Cuisine asian
Servings 8 people
Calories 242 kcal

Equipment

  • Large pot
  • Colander
  • Chef’s knife
  • Cutting board
  • Large mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Plastic wrap or reusable bowl cover

Ingredients
  

  • cup rice vinegar
  • ¼ cup coarsely chopped salted peanuts
  • 1 cup finely grated carrot
  • 15 oz dried soba noodles
  • ½ cup chopped fresh cilantro
  • tsp dark sesame oil
  • 1 lime, zested and juiced
  • 2 cloves garlic, minced
  • 2 tsp red pepper flakes, or to taste
  • 2 tbsp brown sugar
  • cup soy sauce

Instructions
 

  • Bring a large pot of water to a boil, then add soba noodles and cook until tender, about 5 minutes.
  • Drain the noodles in a colander, rinse under cold water, and set aside.
  • In a large bowl, whisk together rice vinegar, soy sauce, lime juice, and sesame oil.
  • Add brown sugar, lime zest, garlic, and red pepper flakes, stirring until the sugar dissolves.
  • Toss in the shredded carrot, chopped cilantro, and peanuts until everything is well coated.
  • Use kitchen shears or a knife to cut the soba noodles into roughly 3-inch lengths, then stir them into the carrot mixture.
  • Cover the bowl and refrigerate for at least one hour.
  • Before serving, give the salad another toss and splash with a little soy sauce and rice vinegar if it seems dry.
  • Serve chilled.

Notes

  • Add protein like grilled tofu or shrimp for a more filling meal.
  • A microplane zester makes it easy to get fine lime zest without bitterness.