Thai Peanut Glass Noodle Salad
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This Thai Peanut Glass Noodle Salad is a Thai-inspired noodle dish that’s made with gluten-free glass noodles, coleslaw cabbage and carrot mix, sweet juicy mango, crunchy cucumber, fresh cilantro and zingy ginger tossed in a mild peanut sauce, topped with crushed crunchy peanuts and finished off with freshly squeezed zesty lime juice!
If you’re craving something refreshing yet filling this summer, that’s easy to make, look no further than this Thai Peanut Glass Noodle Salad! This cold dish is the perfect balance of tangy and savory flavors, with a satisfying crunch from the fresh veggies and peanuts.
As we head into summer and need a break from all the heavy comfort foods, this Thai Peanut Glass Noodle Salad is here to offer that noodl-y comfort in a light and refreshing way! Packed with protein and veggies, this cold dish will leave you feeling energized and satisfied.
What You Need
You’ll need gluten-free glass noodles, most often made from sweet potato starch. You’ll also need coleslaw mix that has white and purple cabbage as well as carrots. You will also need to buy fresh mango, cucumber, cilantro, ginger, and lime. And finally you’ll need roasted peanuts.
It’s so easy to make this noodle salad. Simply cook the glass noodles, then add them to a large bowl with the coleslaw mix, chopped mango, cucumber, cilantro, and crushed peanuts.
The peanut dressing is made with peanut butter, liquid aminos (or gluten-free soy sauce), orange juice, minced garlic, rice vinegar, maple syrup, lime juice, and sriracha hot sauce that adds a rich and creamy flavor, while getting a touch of mild heat from the sriracha.
Grate the ginger right into the bowl, then pour in the dressing and toss to combine everything together.
Top the salad with more crushed peanuts and squeezed lime juice.
If you’re enjoying this Thai noodle salad right away, you can pour in all of the dressing. But if your making ahead of time, reserve some dressing to toss in right before serving, as the noodles will soak it up.
There’s no need to refrigerate this salad before serving because rinsing the noodles in cold water will cool them off. I wouldn’t recommend making this the day before and chilling overnight.
So, if want to impress your friends at your next summer BBQ, quickly whip up this Thai Peanut Glass Noodle Salad! It’s a unique and flavorful take on the traditional summer salad, and it’s sure to be a crowd-pleaser.
Let me know what you think about this cold noodle salad recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this Thai summer recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!
Thai Peanut Glass Noodle Salad
- Total Time: 30 minutes
- Yield: 4-6
Description
This Thai Peanut Glass Noodle Salad is a Thai-inspired noodle dish that’s made with gluten-free glass noodles, coleslaw cabbage and carrot mix, sweet juicy mango, crunchy cucumber, fresh cilantro and zingy ginger tossed in a mild peanut sauce, topped with crushed crunchy peanuts and finished off with freshly squeezed zesty lime juice!
Ingredients
- 7 ounces gluten-free glass noodles
- 2 1/2 cups coleslaw mix (with white & purple cabbage and carrots)
- 1 large mango
- 1/2 cup chopped cucumber
- 1/4 cup fresh cilantro, chopped
- 1-2 teaspoons ginger, freshly grated
- 1/4 cup roasted peanuts, crushed
- 1 lime
Peanut Dressing
- 1/2 cup peanut butter
- 1/2 cup orange juice
- 2 tablespoons liquid aminos/gluten-free soy sauce
- 1 teaspoon minced garlic
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 1 teaspoon gluten-free sriracha hot sauce
Instructions
Cook the glass noodles according to package directions.
While the noodles are cooking, place all of the dressing ingredients into a blender and blend until smooth. Set aside.
Chop the mango, cucumber, and cilantro.
Crush the peanuts into medium-small pieces, not completely ground up.
When the noodles are done cooking, drain and rinse in cold water. Place the noodles in a large bowl.
Add the coleslaw mix, chopped mango, cucumber, cilantro, grated ginger, and crushed peanuts to the bowl, then pour ½ the dressing in the bowl. Toss to combine, adding a little more dressing as needed, but reserve some if you're not serving right away, to add in right before serving.
Top with more crushed peanuts and a squeeze of lime juice.
Notes
* I would recommend enjoying this noodle salad within the hour. If you're not enjoying it right away, reserve some of the dressing and toss in right before serving.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Noodles
