Thai Peanut Noodle Salad

5 from 1 review



For the “peanut” sauce

  • 3/4 cup peanut butter
  • 1/31/2 cup water (amount will depend on the thickness of the peanut butter
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos or soy sauce
  • 2 tablespoons sriracha
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil

For the noodle salad

  • 8oz pad thai rice noodles
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cabbage, thinly sliced
  • 1/4 red onion, thinly slice
  • 2 carrots, julienned
  • 1/2 cup cilantro, chopped
  • 1/3 cup mint, chopped
  • 1/4 cup fresh basil, chopped
  • 3 green onions, sliced
  • 1 teaspoon salt
  • 1/2 cup dry roasted salted peanuts
  • 1/2 teaspoon white sesame seeds
  • 1/2 teaspoon black sesame seeds


  1. Blend all peanut sauce ingredients in a blender and set aside.
  2. Follow directions on rice noodle package and cook noodles until al dente. Rinse noodles and place in cold water to keep cool and to keep from sticking to each other.
  3. Place the remaining veggie and herb ingredients in a large bowl. Sprinkle with salt on top. Add cold noodles and then pour peanut butter sauce on top. Toss to combined then top with roasted peanuts and sesame seeds, before serving.

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