Cold Thai Noodle Salad made with rice noodles and fresh veggies is the best cold pasta salad you’ll serve this summer and it’s perfect for your back to school lunches!
Because of that aversion, I used to make this noodle salad for us with linguine noodles. Let me just tell you, it is 100 times better with the rice noodles.
Want to swap out some ingredients in this Cold Thai Noodle Salad?
- Add some green onions or scallions.
- If you’re not a fan of cilantro, swap it for parsley or basil to suit your tastes.
- If you don’t want to use sugar, a small amount of honey would be a wonderful swap as well.
- Sesame oil adds quite a lot of flavor, but if you don’t like the taste of it, leave it out altogether.
- If you like peanut noodles, peanut butter would be an easy addition to this salad.
Looking for more Asian noodles?
- Easy Thai Green Curry Noodles
- Healthy Thai Peanut Chicken Zucchini Noodles
- 5 Ingredient Asian Peanut Noodles
- P.F. Chang’s Garlic Noodles (Copycat)
- 5 Minute Crunchy Asian Lime-Peanut Slaw
This Thai Noodle Salad is the perfect summer salad, perfect for your lunch box and even kids love it. It’s full of vegetables that bring a brightness and colorful presentation to the salad, but they’re also deliciously crunchy and healthy. Yes, I know the person who brought you bacon cheeseburger meatloaf last week just said healthy. It’s all about balance. So make this dish and serve it along side some Crispy Mongolian Beef… balance!
Looking for more Thai recipes?
- Thai Shrimp Crunch Salad
- Slow Cooker Thai Peanut Chicken
- CPK Thai Peanut Chicken Pasta
- Sheet Pan Peanut Chicken and Vegetables
- One Pot Basil Chicken Coconut Curry
Tools Used in the making of this Cold Thai Noodle Salad:
Rice Noodles: These rice noodles are amazing and make this dish what it is. Worth the extra effort to buy these online or in your local Asian grocery store. Plus, hey if you use tamari sauce in place of soy sauce, this dish is gluten free!
Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace with any other vinegar except perhaps a red wine vinegar if you absolutely need to.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
- 14 ounces dried rice noodles
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced
- 1 carrot julienned
- 1/2 cucumber peeled and sliced into crescents with seeds scooped out
- 4 ounces bamboo shoots julienned
- 1/4 cup cilantro chopped
- white and black sesame seeds for garnish
- Cook the rice noodles according to the directions on the package and drain.
- Let cool for a few minutes.
- Add the rest of the salad ingredients to the bowl.
- In a small bowl add the dressing ingredients and whisk.
- Add the dressing to the bowl of pasta and vegetables and toss.
- Garnish with white and black sesame seeds.