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3. 25. 11 / rosemarried

Spicy Peanut Noodle Salad.

I absolutely love this recipe.

If left to my own devices, I would probably eat this particular salad multiple times a week. I crave it often (and therefore, I make it often).

There’s not much I can say about the recipe, only that you need to try it for yourself. So I encourage you to do just that! Give this salad a try — I don’t think you’ll be disappointed.

Happy Friday, everyone. Here’s to the weekend (and delicious peanutty noodle salads!)!

Spicy Peanut Noodle Salad

1 package rice noodles
1 red bell pepper, julienned
2 small carrots, julienned
1/2 red onion, sliced thinly

For the peanut sauce:
3/4 cup all-natural creamy peanut butter
1/4 cup rice wine vinegar
2 Tablespoons honey (*could substitute brown sugar, but I prefer honey)
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon freshly grated ginger
2 cloves garlic, smashed
The juice of 1 lime
A generous helping of Sriracha hot sauce (to taste & according to your love of spice! Start with a little and add more as needed!)

Bean Sprouts
Lime Wedges
Chopped Peanuts
Sriracha sauce

Cook rice noodles according to package directions. Once cooked, rinse with cold water and allow to cool. Toss with a bit of sesame oil to ensure that the noodles don’t stick together.

In a small pan, cook red onions with a bit of sesame oil over medium-low heat for 5-10 minutes (until soft). Set aside. (*Note: I cook the onions to reduce their potency and given them a slight caramelized flavor. You could include them in the salad raw, I simply prefer to cook them a bit first).

Blend all peanut sauce ingredients together in a food processor. Taste, and adjust to your liking. If the sauce is too thick, you can add a bit of water to thin.

Toss the noodles, peanut sauce, red peppers, carrots, and red cooked onions together until evenly coated. Garnish with fresh lime wedges, bean sprouts, and chopped peanuts.

*Note: While this salad is good leftover, it is best if eaten immediately!


Leave a Comment
  1. gingerbreadbagels / Mar 26 2011 8:48 am

    What a gorgeous noodle salad! I’ve always wanted to make this but haven’t yet. Thank you so much for the recipe, it looks sooo good! πŸ™‚

  2. Beth Michelle / Mar 26 2011 8:52 am

    This salad looks so good! I love Thai inspired dishes. I can’t wait to try it! Thanks for posting

  3. Chef Dennis / Mar 26 2011 10:29 am

    hi Lindsay

    what a beautiful noodle salad! My girls would love this, I really need to start making more asian dishes for them, they really do enjoy diversity!
    your dressing must have really been delicious, the lime is such a nice touch, and I would use honey also….great combination!

  4. Dee / Mar 26 2011 1:36 pm

    This looks so fresh and yummy! Great pictures πŸ™‚

  5. sarah, simply cooked / Mar 27 2011 2:36 am

    I love peanut in main dishes. The Thais have it right with that one. Yummy. πŸ™‚

  6. Heather / Mar 27 2011 6:16 am

    I am so glad I found your site! This looks so fresh, and inspiring. πŸ™‚

  7. Felice / Mar 27 2011 10:43 am

    Thanks for a wonderful vegetarian salad. I am collecting some recipe for my daughter who just left for college and this looks perfect.

  8. Vegan With a Chance of Fish / Mar 28 2011 4:44 am

    Im definitely going to try this for dinner tonight.

  9. What a beautiful photo! Love this salad!

  10. Kelsey at Happyolks / Apr 10 2011 4:50 pm

    This brings me back to my time spent in Vietnam! Delicious combinations, I’ll probably add some mint just for nostalgia sake. So glad I found your blog (from a Sprouted Kitchen tweet, no less) it’s always great to find a new-to-me food blog! πŸ™‚

    • rosemarried / Apr 12 2011 2:02 pm

      Kelsey! So glad you found me…and from a Sprouted Kitchen tweet! Love it. Thanks for the kind words!

  11. Ms. Joy / Apr 11 2011 3:15 pm

    Beautiful noodle salad, I could see myself eating it almost every night too! Peanut sauce is by far one of my favourites. You have such a gorgeous blog, I’m so happy we’re both doing the recipe swap.

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