Thai Inspired Peanut Noodle Salad

4 servings · 25 minutes preparation · 8 minutes cooking · 15 minutes cooling, chilling or resting

Ingredients

• 8 ounces (225 g) dry linguine or soba noodles
• 1/3 cup (80 ml) smooth creamy peanut butter
• 3 tablespoons (45 ml) low-sodium tamari or soy sauce
• 2 tablespoons (30 ml) pure maple syrup or honey
• 2 tablespoons (30 ml) freshly squeezed lime juice
• 1 tablespoon (15 ml) toasted sesame oil
• 1 tablespoon (15 ml) finely grated fresh ginger
• 2 cloves garlic, finely minced
• 4 tablespoons (60 ml) warm water, divided
• 1 medium red bell pepper, thinly sliced into matchsticks
• 1 large carrot, peeled and julienned
• 1 1/2 cups (110 g) thinly shredded purple cabbage
• 1 English cucumber, quartered lengthwise and sliced
• 3 scallions, thinly sliced on a bias
• 1/3 cup (45 g) roasted salted peanuts, roughly chopped
• 1/4 cup (10 g) fresh cilantro leaves, roughly chopped

Step-by-step instructions

1. Bring 3 quarts of water to a rolling boil in a 4-quart pot. Add the linguine or soba and cook according to its package directions until just tender; timing varies by noodle type. Drain into a colander, rinse thoroughly under cold running water until completely chilled, and let drain for 15 minutes to remove excess surface moisture.
2. While the noodles drain, prepare the dressing in a medium mixing bowl. Whisk together the smooth peanut butter, low-sodium tamari, pure maple syrup, freshly squeezed lime juice, toasted sesame oil, grated ginger, and minced garlic until the mixture combines into a thick, uniform paste.
3. Gradually stream 4 tablespoons of warm water into the peanut paste, whisking constantly until the dressing thins into a silky, pourable sauce that coats the back of a spoon. If the sauce remains too heavy, whisk in an extra teaspoon of warm water.
4. Prep the vegetables by slicing the red bell pepper into matchsticks, julienning the peeled carrot, shredding the purple cabbage, slicing the cucumber into quarter-rounds, and trimming the scallions. Place all the chopped raw vegetables into an extra-large mixing bowl.
5. Transfer the drained cold noodles into the bowl with the vegetables. Pour three-quarters of the prepared peanut dressing over the noodles and vegetables, setting the remaining dressing aside to adjust the salad right before presentation.
6. Using wide salad tongs or clean hands, gently toss the noodles and vegetables for about 1 minute until every strand and vegetable ribbon is evenly coated with the dressing. Fold in the remaining dressing if the noodles absorb the sauce rapidly.
7. Transfer the tossed salad to a wide serving platter. Scatter the chopped roasted peanuts and fresh cilantro leaves evenly across the top, then serve immediately while the vegetables remain crisp.

Kitchen notes

For the best emulsion, select a commercial creamy peanut butter or ensure natural peanut butter is fully stirred with no separated oil floating on top. If the noodles sit after rinsing, they may clump slightly; simply separate them with your fingers or loosen them with a spoonful of the dressing before tossing everything together.

Storage & make-ahead

Store leftovers in an airtight glass container in the refrigerator within 2 hours of preparation. The salad will keep safely for up to 3 days. Because noodles naturally absorb liquid as they sit, stir in a splash of warm water, fresh lime juice, or extra sesame oil to revive the dressing before serving chilled. In hot conditions above 90°F (32°C), refrigerate perishable food within 1 hour.