Simple Rice Noodle Salad with Creamy Peanut Butter Sauce

When hot summer days hit, I love to whip up this simple rice noodle salad recipe. It’s perfect for when you want something healthy and light but still delicious and satisfying to feed your family in the summer.

My husband and I lived in Chiang Mai, Thailand, for a year shortly after we got married, and although it has been almost a decade since I was last in Thailand, I STILL miss riding our scooter over to our local open-air cafe and buying plates of Thai food to feast on!

This bright, colorful salad was inspired by memories of Thai flavors and textures on a hot, humid summer day that reminded me of being in Thailand. It is a delicious feast for both the eyes as well as the tastebuds!

Chewy rice noodles form the base of the salad, with a variety of crunchy fresh veggies mixed in. For protein, some buttery edamame brings a pop of green, while the peanut butter loaded dressing adds a creamy, nutty flavor. Rounded out with sweet dates, lime juice, and sriracha blended with the peanut butter, the flavors meld perfectly for a sweet, salty, slightly spicy, creamy taste.

You can make this gluten-free rice noodle salad with creamy peanut dressing ahead of time to take with you on a summer adventure as an easy picnic meal. Or you can assemble it for a one-dish dinner for last minute friends.

I keep the spice level light, so my kids are happy to gobble it up. But with some extra sriracha on hand to bring it up in intensity, this Thai-inspired dish is equally enjoyed by adults!

If you want a simple, easy, delicious, simple summer salad loaded with plant protein and healthy produce, what are you waiting for? Let’s get chopping!

Why You’ll Love this Tasty Rice Noodle Salad:

This rice noodle salad is perfect for when you want something hearty but not heavy! Here’s why I think you’ll love it:

• Healthy, fresh ingredients: use whatever seasonal produce you have on hand to round out the textures and flavors AND use up what you’ve got!
• Complex, delicious blend of flavors: nutty, creamy, sweet, salty, tangy, and just a hint of spice make this a flavorful experience.
• Convenience: Other than boiling the noodles, there is no cooking involved! And you can make it ahead of time and chill it for later.
• Versatile: This salad makes a great one-dish meal, or it can serve as a side accompaniment. You can pack it for lunch, serve it for dinner, make it for meal prepping for the week, or take it to a potluck.

This post may contain affiliate links. As an Amazon Associate, I make a small commission from qualifying purchases at no extra cost to you. See my full disclosure here.

Ingredients for the Best Rice Noodle Salad:

For the base of this vegetarian rice noodle salad, I like to use a base of Pad Thai or Vermicelli rice noodles. Then I add in some edamame and fresh veggies, blend up the dressing, and toss the whole thing together!

Specifically, you’re going to need these ingredients to make your cold noodle salad:

• rice noodles: Pad Thai style or vermicelli work great
• edamame: shelled
• fresh, chopped veggies: whatever is fresh and in season works great! But for reference, I love to use a variety of brightly colored options, such as::
  • red bell pepper
  • purple onion
  • broccoli
  • carrot
  • zucchini
  • cucumber
• peanut butter: the natural kind with just peanuts and salt are my favorites
• dried dates: no need to pre-soak
• lemon or lime juice: I use whatever I have on hand
• sriracha: you could also substitute with something else spicy (chili flakes, cayenne pepper, etc) if you’re feeling brave
• soy sauce: coconut aminos also work if you need to keep everything gluten-free
• sesame oil: this is optional, but I like the subtle flavor it adds
• salt: I use pink Himalayan salt
• fresh cilantro, roasted peanuts, or sesame seeds: for garnish, if desired

How to Make the Creamy Peanut Sauce for this Rice Noodle Salad Recipe:

I love simple, natural dressings loaded with flavor and nutrition, so that’s what I went for with this creamy peanut sauce dressing!

The steps to make the creamy peanut butter dressing for this rice noodle salad are pretty easy if you’ve got a blender!

1. Measure and dump your lemon (or lime) juice into the blender and water.
2. Add your peanut butter and dried dates.
3. Dump in your sriracha, soy sauce, sesame oil, and salt.
4. Blend all the ingredients together until smooth.
5. Add more salt or more sriracha to taste, and then set aside while you assemble the rest of your salad!

Assembling Your Peanut Butter Noodle Salad:

You’ll only need basic kitchen tools to make this delicious rice noodle salad. Here’s how you do it:

1. Boil water in a large stockpot and cook your rice noodles. During the last 2 minutes of cooking, add your edamame (if desired) to make them a little softer.
2. Grab a good knife and cutting board, and start chopping your veggies. You’ll want to dice them fairly fine for a consistent texture throughout the salad.
3. Remove your rice noodles (and edamame, if you added them) when they are cooked, strain them, and rinse them in cool water. Set them aside while you finish chopping.
4. Add your veggies to your rice noodles and edamame in a large mixing bowl.
5. Blend the creamy peanut butter sauce and pour it over the rest of the salad ingredients.
6. Toss everything together to coat the noodles and veggies with sauce.
7. Garnish with fresh cilantro, sesame seeds, or roasted peanuts before serving if desired

Tips, Variations, and Add-ins:

• Storage Tips: You can store this salad in the fridge for up to 3 days. The dressing may start to separate a little after 24 hours, but just re-toss the salad to mix it all together again.
• Serving Variations: If you wanted a more gourmet-looking experience for this cold noodle salad, you could arrange the ingredients in a bowl as a rainbow of colors, and serve the dressing on the side. Each person will individually mix his or her own bowl.
• Add-in Ideas: Roasted chicken, steamed butternut squash, or sautéed mushrooms would all be fun ingredients to add to this salad
• Spice it Up: Serve with spicy mayo, a side of sriracha, or chopped fresh chili peppers floating in fish sauce (for an authentic Thai experience) if you have spice lovers at your table!

Frequently Asked Questions about this Rice Noodle Salad:

Can I make this Thai-inspired cold noodle salad ahead of time?

Absolutely. This salad is delicious served chilled. If you cook the rice noodles in advance, I do suggest either tossing them with a bit of sesame oil, or mixing in the dressing so that they don’t clump together.

Is this Asian Noodle Salad recipe gluten-free and dairy-free?

Yes, it is, as long as you use gluten-free soy sauce or an alternative. In a pinch, you can leave out the soy sauce, and just adjust the salt to taste.

How long does the peanut sauce last in the fridge?

You can store the peanut sauce in the fridge up to 3 days. It may separate a little, so you’ll need to just whisk it or re-blend it to get the texture back to what it was initially.

Can I use almond butter instead in case of a peanut allergy?

I haven’t tried making this recipe with almond butter, so I don’t know. Often, almond butter and peanut butter can be swapped for each other, but you may need to add a little more water or lemon juice as I find almond butter is often a bit more paste-y than peanut butter.

Alternatively, you could try this 5 Minute Asian Salad Dressing which doesn’t require any peanut butter, but would give you that sweet + tangy flavor profile.

Happy Feasting!

I hope you enjoy this delicious rice noodle salad, and that it nourishes your soul as well as your body!

Let me know in the comments below if you have questions or how it turned out for you! And, of course, feel free to share this post on your favorite social media site or Pinterest to share the love around.