Thai Noodle Salad With Perfect Peanut Sauce

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Thai Noodle Salad With Perfect Peanut Sauce

 

Thai Noodle Salad with Perfect Peanut Sauce
A Tuesday Foods House Favorite

If we had a signature dish, this might be it. Our Thai Noodle Salad is one of those meals that checks all the boxes: hearty, colorful, crunchy, fresh, and wildly flavorful. It’s the perfect balance of comfort and clean — and a crowd favorite at Tuesday Foods.

We toss hearty rice noodles with a rainbow mix of crisp veggies (think shredded cabbage, carrots, radish, and bell pepper), then coat it all in our house-made Perfect Peanut Sauce. It’s creamy, citrusy, a little spicy, and completely addictive. Finished with crushed peanuts and a heap of herbs, it’s the kind of dish that tastes even better the next day — if you have any left.

Best part? It’s loaded with plant-based protein — 20g per serving, thanks to edamame and peanut butter. Looking for an extra boost? Top it with shredded organic chicken or our fan-favorite Baked Sesame Ginger Tofu (link to recipe).

Thai Noodle Salad with Perfect Peanut Sauce

Ingredients

Salad

  • 6 oz dry noodles (brown rice, Pad Thai–style, or soba)

  • 4 cups shredded red cabbage, carrots & radish

  • 1 cup frozen edamame, thawed

  • 1 red bell pepper, thinly sliced

  • 3 scallions, sliced

  • 1/2 bunch cilantro with stems, chopped (or sub basil/mint)

  • 1 tbsp jalapeño, finely chopped (optional)

  • 1/4-1/2 cup roasted, crushed peanuts (for garnish)

Perfect Peanut Sauce

  • 5 thin slices fresh ginger (about quarter-sized, cut across the grain)

  • 2 garlic cloves

  • 1/2 cup peanut butter

  • 1/2 cup fresh orange juice (about 1 large orange)

  • 1/3 cup fresh lime juice (about 2 limes)

  • 1/4 cup soy sauce or tamari

  • 1/3 cup honey or maple syrup

  • 1/4 cup toasted sesame oil

  • 1–1 1/2 tsp cayenne (or sub sriracha to taste)

  • 1 tsp salt

Note: You may not need all the sauce — save the extra for grain bowls or dipping veggies later in the week!

How to Make It

1. Cook the Noodles
Cook noodles according to package instructions. Drain and rinse under cold water until chilled. Set aside.

2. Blend the Sauce
While the noodles cook, blend all peanut sauce ingredients in a blender until smooth and creamy.

3. Toss It All Together
In a large bowl, combine the shredded veggies, bell pepper, scallions, cilantro, and jalapeño. Add the cold noodles and toss everything together.

4. Dress & Serve
Pour the peanut sauce over the salad — enough to coat well, but not drown it. Toss again. Taste and adjust: add a pinch of salt, a splash of lime, or chili flakes if you like more heat.

Top with roasted peanuts, extra herbs, and a lime wedge. Serve chilled or at room temp.

Make it Yours:
This recipe is endlessly flexible. Add shredded chicken, tofu, or avocado. Swap the noodles for zucchini ribbons. Or pack it up for lunch and watch your coworkers get jealous.

Let us know how you top yours — we love seeing your Tuesday twists. 💛