Thai Peanut Noodle Salad with Carrots and Bell Pepper

Name: Thai Peanut Noodle Salad with Carrots and Bell Pepper
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz (225 g) Dried thin rice noodles (about 1/16 inch / 2 mm thick); ½ cup (130 g) Natural peanut butter (creamy); ¼ cup (60 ml) Fresh lime juice; 2 tbsp (30 ml) Fish sauce (or soy sauce for vegetarian); ¼ cup (60 ml) Hot water; 2 cloves Garlic cloves, minced, minced; 1 tbsp (10 g) Fresh ginger, minced; ½ tsp (1 g) Red pepper flakes; 2 whole (180 g) Carrots, medium, peeled and julienned or shredded; 1 whole (200 g) Red or yellow bell pepper, large, thinly sliced into 2-inch strips; ½ cup (15 g) Fresh cilantro, loosely packed, roughly chopped; 3 whole (40 g) Green onions (scallions), sliced thin, white and light green parts; 2 tbsp (20 g) Sesame seeds (white or toasted) (optional); Kosher salt

From the MyKitchenBank Kitchen

A refreshing, no-cook noodle salad tossed with a silky peanut sauce made from natural peanut butter, lime juice, fish sauce, and a touch of heat. Shredded carrots and crisp bell peppers add color and crunch, while fresh cilantro and green onions brighten every bite. Serve chilled as a light lunch or make-ahead side dish.

Prep: 20 min
Cook: 10 min
Wait: 15 min
Total: 45 min
Makes: 4 servings (about 6 cups total)

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Ingredients

4 servings

8 oz (225 g) Dried thin rice noodles (about 1/16 inch / 2 mm thick)
½ cup (130 g) Natural peanut butter (creamy)
¼ cup (60 ml) Fresh lime juice
2 tbsp (30 ml) Fish sauce (or soy sauce for vegetarian)
¼ cup (60 ml) Hot water
2 cloves Garlic cloves, minced, minced
1 tbsp (10 g) Fresh ginger, minced
½ tsp (1 g) Red pepper flakes
2 whole (180 g) Carrots, medium, peeled and julienned or shredded
1 whole (200 g) Red or yellow bell pepper, large, thinly sliced into 2-inch strips
½ cup (15 g) Fresh cilantro, loosely packed, roughly chopped
3 whole (40 g) Green onions (scallions), sliced thin, white and light green parts
2 tbsp (20 g) Sesame seeds (white or toasted) (optional)
Kosher salt

Equipment (9)

Large pot
8-quart (8 L) capacity or larger
Colander
Small bowl
Whisk
Vegetable peeler or box grater
Cutting board
Chef's knife
Large mixing bowl

Steps

Before you start

Bring a large pot of salted water to a boil before you start prepping vegetables
Have all ingredients measured and prepped nearby—this recipe comes together quickly once noodles are cooked
Taste the peanut sauce before tossing with noodles so you can adjust heat and seasoning

1
Cook noodles until just tender
- Bring a large pot of salted water to a boil.
- Add the rice noodles and stir gently to separate them.
- Cook for 6–8 minutes, stirring occasionally, until they are tender but still hold their shape (not mushy).
- Drain in a colander and rinse with cool water to stop them from cooking.
- Set aside to cool slightly.
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Ready when: Noodles are tender and can be bent without snapping, but still slightly firm to the bite
Tip: Do not overcook; soft, mushy noodles will fall apart when tossed with the sauce.
2
Make the peanut sauce
- In a small bowl, whisk together the peanut butter, lime juice, fish sauce, minced garlic, minced ginger, and red pepper flakes.
- Add the hot water slowly while whisking, stirring until the sauce is smooth and pourable.
- It should have the consistency of a thick salad dressing.
- Taste and adjust: add more lime juice for brightness, more fish sauce for depth, or more red pepper flakes for heat.
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Ready when: Sauce is smooth, well combined, and pourable without lumps
Tip: Add hot water in stages so you can control the thickness; the sauce should coat the noodles lightly, not be watery.
3
Prepare vegetables
- Peel the carrots and julienne or shred them into thin, bite-sized pieces (you should have about 1 cup / 120 g).
- Core the bell pepper, remove seeds and white ribs, and thinly slice it into 2-inch-long strips.
- Roughly chop the cilantro and thinly slice the green onions.
- Set all vegetables on a cutting board or in small bowls.
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Ready when: All vegetables are evenly cut and ready to add
Tip: Cut vegetables just before assembling so they stay crisp and don't dry out.
4
Combine noodles and sauce
- Place the cooled noodles in a large mixing bowl.
- Pour the peanut sauce over the noodles and gently toss with tongs or two forks, lifting and turning the noodles to coat them evenly.
- Work slowly so the noodles don't break and the sauce distributes throughout.
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Ready when: Noodles are evenly coated and the sauce has absorbed slightly into them
Tip: Toss gently; too much stirring will break the delicate noodles.
5
Add vegetables and herbs
- Add the shredded carrots, sliced bell pepper, chopped cilantro, and sliced green onions to the noodles.
- Toss again gently until everything is evenly mixed.
- Taste and adjust seasoning with a pinch of salt if needed.
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Ready when: Vegetables and herbs are evenly distributed throughout the salad
Tip: Reserve a small handful of cilantro and green onions to sprinkle on top just before serving for a fresh garnish.
6
Chill and serve
- Transfer the salad to a serving bowl or individual plates.
- If you have time, cover and refrigerate for at least 15 minutes to let the flavors meld and the salad cool.
- Top with sesame seeds if desired.
- Serve cold or at room temperature.
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Ready when: Salad is chilled through and flavors have blended
Tip: The noodles will absorb more sauce as they sit; if the salad seems dry when serving, toss with a splash of lime juice or a spoonful of water.

Good to know

Tips

Taste as you go: the fish sauce provides umami depth, but it can be polarizing—start with less and add more to suit your palate.
For a protein boost, add shredded cooked chicken, crispy tofu, or boiled shrimp (about 1 cup / 150 g) in step 5.
Make the sauce thinner or thicker to suit your noodle preference: add more hot water for a lighter coat, or use less water for a clingy sauce.
If the peanut butter is cold and thick, warm it gently in a microwave for 15–20 seconds before mixing the sauce.

Make ahead

Prepare the peanut sauce and chop vegetables up to 4 hours ahead, storing them separately in airtight containers. Cook the noodles and assemble the salad up to 1 day ahead; store covered in the refrigerator. The salad tastes best served within 24 hours of assembly, though the noodles will continue to soften over time.

Storage & reheating

Room temperature: up to 2 hours in a covered bowl. Refrigerator: up to 2 days in an airtight container. Freezer: not recommended (noodles become mushy when thawed). To reheat or refresh: toss with a splash of lime juice or a drizzle of water and briefly warm in the microwave, or serve cold straight from the fridge.

Substitutions

Natural peanut butter (creamy) → Almond butter or sunflower seed butter. Use the same amount. The sauce will be slightly less rich but equally delicious.
Fish sauce (or soy sauce for vegetarian) → Soy sauce or tamari. Use the same amount. The sauce will be slightly less funky and more savory; add a touch more lime if needed.
Dried thin rice noodles (about 1/16 inch / 2 mm thick) → Thin pasta (spaghetti or angel hair), or ramen noodles. Cook according to package directions. Ramen noodles will absorb the sauce more readily.
Red or yellow bell pepper, large → Cucumber, snap peas, or baby bok choy. Keeps the salad fresh and crunchy. Adjust quantities to taste.