Crunchy Thai Noodle Salad Recipe

Name: Crunchy Thai Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1/2 cups Almond Butter; 2 cloves Garlic; 6 Tablespoons Soy Sauce; 6 Tablespoons Rice Wine Vinegar; 6 Tablespoons Honey; 6 Tablespoons Sesame Oil; 2 whole Limes, Zest And Juice; FOR THE SALAD:; 8 ounces, weight Pad Thai Style Rice Noodles; 2 cups Shredded Red Cabbage; 2 cups Shredded Carrots (I Used Rainbow Carrots); 1 whole Red Onion, Thinly Sliced; 4 whole Scallions, Thinly Sliced; 1 whole Red Bell Pepper, Seeded And Thinly Sliced; 1 Tablespoon Fresh Cilantro; 1/2 cups Cashews, Roughly Chopped

Servings: persons

FOR THE DRESSING:
1/2 cups Almond Butter
2 cloves Garlic
6 Tablespoons Soy Sauce
6 Tablespoons Rice Wine Vinegar
6 Tablespoons Honey
6 Tablespoons Sesame Oil
2 whole Limes, Zest And Juice
FOR THE SALAD:
8 ounces, weight Pad Thai Style Rice Noodles
2 cups Shredded Red Cabbage
2 cups Shredded Carrots (I Used Rainbow Carrots)
1 whole Red Onion, Thinly Sliced
4 whole Scallions, Thinly Sliced
1 whole Red Bell Pepper, Seeded And Thinly Sliced
1 Tablespoon Fresh Cilantro
1/2 cups Cashews, Roughly Chopped

1
First, get a large pot of water on the stove to boil for the noodles. Then make the dressing. Combine all of the dressing ingredients in a blender and blend it all together thoroughly into a gorgeous, flavorful dressing. This makes a double batch to dress the salad with plenty to your taste and still have some leftover. Set the dressing aside and cook the noodles according to the directions on the package. Mine just boiled for a couple of minutes before I drained them and ran them thoroughly under cold water.
2
Toss the cooked noodles with the cabbage, carrot, red onion, scallions, bell pepper, cilantro and cashews and enough dressing to really coat it well to your taste. Serve immediately and enjoy as a refreshing, cold summer salad! It also keeps well and stays crunchy for a couple of days in a sealed container if you make it ahead.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE DRESSING:, 1/2 cups Almond Butter, 2 cloves Garlic, 6 Tablespoons Soy Sauce, and more.

Yes, Crunchy Thai Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crunchy Thai Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions