Thai Noodle Salad Recipe

Name: Thai Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces linguine; 4 tablespoons sesame oil; 8 green onions, chopped; 5 garlic cloves, minced; 1 tablespoon minced peeled fresh ginger; 1/4 cup honey; 1/4 cup creamy peanut butter; 1/4 cup soy sauce; 3 tablespoons unseasoned rice vinegar; 1 1/2 tablespoons chili-garlic sauce; 2 cups mung bean sprouts; 1 cup finely shredded carrot

Servings: persons

12 ounces linguine
4 tablespoons sesame oil
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons chili-garlic sauce
2 cups mung bean sprouts
1 cup finely shredded carrot

1
Cook pasta in large pot of boiling salted water until tender but still firm to bite; drain.
2
Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
3
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; saute until onions soften, about 2 minutes.
4
Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
5
Simmer sauce 1 minute; cool to room temperature.
6
Pour over pasta and toss to coat.
7
Add sprouts and carrots; mix well.
8
Transfer to platter; sprinkle with remaining green onions.

579

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 12 ounces linguine, 4 tablespoons sesame oil, 8 green onions, chopped, 5 garlic cloves, minced, and more.

Yes, 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!

Thai Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions