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    Home > Recipe Index > Main Dishes > Ultimate Asian Peanut Noodle Salad with Creamy Peanut Dressing (Vegan & Gluten Free)

    Ultimate Asian Peanut Noodle Salad with Creamy Peanut Dressing (Vegan & Gluten Free)

    Published: May 27, 2020 · Modified: Feb 3, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Cold Thai peanut noodle salad on a plate.
    Cold Thai peanut noodle salad on a plate.

    This cold peanut noodle salad is a meal I CRAVE, especially once the weather starts to turn warm. Spaghetti noodles are bathed in a creamy Thai peanut sauce and are tossed with mint, spinach, cucumbers, sweet bell peppers and peanuts. It’s crunchy, creamy, vibrant and healthy (in other words, it's the ultimate noodle salad). I’ll show you, step-by-step, how easily it comes together! [Don’t miss the VIDEO below.]

    Close up of the cold Thai peanut noodle salad on a plate with a fork.

    Easy Thai peanut noodles

    This Thai noodle salad comes together easily and can be made in advance. We love it as a one-bowl dinner, but it’s also a beautiful side dish to grilled chicken or fish (think Thai shrimp or chicken kebabs). Since the salad transports well, it’s also the perfect dish to bring to picnics, potlucks and barbecues. (And let’s not forget about leftovers, which make for the best lunch ever.) 

    Bowl of cold peanut noodle salad with spinach, cucumbers and peppers.

    How to make Thai peanut sauce:

    1. Process a garlic clove in a mini food processor (or small blender) until finely chopped.
    2. Add creamy peanut butter, tamari or soy sauce, vegetable oil, rice vinegar, mirin, maple syrup or honey, lime juice and sriracha.
    3. Process the sauce until smooth.
    4. Refrigerate the dressing until you're ready to use, or toss it with the cooked pasta right away.

    How to make Thai peanut noodle salad

    • Toss cooked spaghetti noodles with the peanut dressing. The mixture will look a bit soupy at this point, but the sauce will thicken as it chills. Refrigerate for 15 minutes. 
    Process shot showing spaghetti noodles tossed with the creamy peanut sauce.
    • Pile baby spinach, sliced cucumbers, sweet bell peppers, scallions, mint and peanuts over the peanut noodles. At this point you can cover the bowl and refrigerate it until you’re ready to serve.
    Process shot showing the Thai peanut noodles topped with vegetables before tossing.
    • When you’re ready to serve, toss the salad until well combined. Serve with sriracha (or your favorite chile sauce) for drizzling! 
    Close up of the Thai peanut noodles after having been tossed with the vegetables.

    Can you make the peanut noodle salad ahead?

    Yes! These cold peanut noodles can be made a day ahead, making them perfect for meal prep. Toss the noodles with the peanut sauce, then pile the rest of the ingredients on top. Right before eating, toss everything together to coat. This will ensure that the veggies stay crisp and bright. However, as I noted earlier, the leftover tossed salad is still fabulous the next day. (I call dibs!)

    Gluten free & vegan noodle salad

    These peanut noodles are naturally vegan, meaning this is a dish that will please everybody at the table. The peanut butter in the dressing and the peanuts in the salad provide enough protein to satisfy us, but you can certainly add shrimp or shredded rotisserie chicken to the salad if you prefer. The salad is also gluten free if you use gluten free spaghetti and tamari.

    Overhead shot of a plate of cold peanut noodles, with chopped peanuts alongside.

    What about if you have a peanut allergy in the family?

    You can swap out the peanut butter for another nut butter, such as cashew butter or almond butter. Swap the chopped peanuts for toasted cashews.

    Close up of a fork wrapped around a bite of cold peanut noodle salad.

    Peanut noodle salad tips:

    • You can use gluten-free spaghetti, regular spaghetti, whole wheat spaghetti or soba noodles for this salad.
    • You’ll need a mini food processor for the peanut sauce (a small blender will work as well). 
    • I prefer to use reduced sodium tamari (or soy sauce), which is less salty and a bit more balanced than regular.
    • If you don't have mint, you can use cilantro instead. Also, feel free to swap out the  bell pepper for sugar snap or snow peas!
    • For another peanut noodle variation, try these Spicy Peanut Pork Noodles!

    FAQs


    What noodles should I use in peanut noodle salad?

    Any spaghetti noodles work great! I use gluten free spaghetti, but you could go for regular or whole wheat spaghetti. You could also use soba noodles, which are made out of buckwheat flour and have a toasted, nutty flavor.

    What peanut butter is best for Thai peanut noodles?

    Creamy peanut butter works best in the peanut sauce. I prefer a natural peanut butter, made with just peanuts and salt, but any brand will work. 

    What do you eat with peanut noodle salad?

    This peanut noodle salad is hearty enough to eat as a healthy main course all on its own. However, it’s also a fabulous side dish alongside grilled chicken, fish or shrimp. 

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Plate of Thai peanut noodle salad with a fork.

    Other pasta salads to try:

    • Cold Rice Noodle Salad with Garlicky Shrimp Kebabs
    • Healthy Tuna Pasta Salad

    Easy, flavor-packed meals you might like:

    • Avocado Chicken Salad
    • Easy Spicy Salmon Sushi Wraps
    • Mediterranean Quinoa Bowls
    • Vegan Slow Cooker Dal
    • Paleo Canned Salmon Cakes
    • Pan Fried Falafel

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Overhead shot of cold Thai peanut noodle salad on a plate with a fork.
    Print Recipe Pin Recipe

    Cold Peanut Noodle Salad with Cucumbers, Spinach & Mint (Gluten Free, Vegan)

    This is the ULTIMATE cold peanut noodle salad, made with a creamy Thai peanut sauce and a slew of veggies. It’s easy, vegan & gluten free! Spaghetti noodles are bathed in a peanut dressing and are tossed with spinach, cucumbers, sweet bell peppers, peanuts and mint. It’s crunchy, creamy, vibrant and addictive. Enjoy the noodle salad on its own as a healthy main course, or pack it up for potlucks, barbecues and picnics. Make the peanut dressing while the spaghetti noodles cook.
    Prep Time25 mins
    Cook Time30 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: American
    Keyword: Cold pleanut noodle salad, Thai peanut noodle salad, vegan peanut noodles
    Servings: 4 -6 people
    Author: Nicki Sizemore

    Ingredients

    Noodles

    • 8 ounces spaghetti (regular or gluten free)
    • 1 teaspoon toasted sesame oil or neutral vegetable oil

    Peanut dressing

    • 1 garlic clove, peeled
    • 2 tablespoons neutral vegetable oil (such as safflower, grapeseed or canola)
    • ¼ cup creamy peanut butter, preferably natural
    • 3 tablespoons reduced sodium tamari or soy sauce
    • 2 tablespoons mirin
    • 2 tablespoons unseasoned rice vinegar
    • 1 ½ tablespoons maple syrup or honey
    • ½ tablespoon fresh lime juice
    • ⅛ teaspoon sriracha, or more to taste

    For serving

    • 1 cup thinly sliced English cucumber (about ⅓ cucumber)
    • ½ red or yellow bell pepper, very thinly sliced
    • 3 cups baby spinach
    • 2 scallions, thinly sliced
    • ⅓ cup coarsely chopped mint leaves
    • ¼ cup coarsely chopped roasted peanuts
    • Sriracha (optional)

    Instructions

    Cook the noodles

    • Cook the spaghetti in a large pot of boiling water according to package directions. Be sure to give them a good stir now and then, especially at the beginning, so that they don’t clump up. Drain the noodles, then rinse them in cold water. Transfer the noodles to large bowl, and toss them with the sesame oil.

    Make the peanut dressing

    • In the meantime, put the garlic clove in a mini food processor and process until finely chopped. Add the oil, peanut butter, tamari or soy sauce, mirin, vinegar, maple syrup or honey, lime juice and sriracha (feel free to add more if you like it spicy!). Process until smooth. Pour the sauce over the noodles and toss to combine. It will look a bit soupy at this point, but the sauce will thicken as the noodles chill. Refrigerate for 15 minutes (or up to 24 hours).

    Assemble the salad

    • Layer the cucumber, bell pepper, spinach, scallions, mint and peanuts over the noodles. At this point, the salad can be covered again and refrigerated for an additional 4 hours, or it can be tossed together with tongs and served right away. Serve the salad with sriracha, for drizzling.

    Notes

    Do Ahead: The noodles and dressing (without the vegetables) can be refrigerated for up to 24 hours. The salad with the vegetables can be assembled but not tossed up to 4 hours before serving.
    Tips:
    • You can use gluten-free spaghetti, regular spaghetti, whole wheat spaghetti or soba noodles for this salad.
    • You’ll need a mini food processor for the peanut sauce (a small blender will work as well). 
    • I prefer to use reduced sodium tamari (or soy sauce), which is less salty and a bit more balanced than regular.
    • If you don't have mint, you can use cilantro instead. Also, feel free to swap out the  bell pepper for sugar snap or snow peas!
    • For another peanut noodle variation, try these Spicy Peanut Pork Noodles!

    More Gluten-Free Dinner Recipes

    • Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Ultimate Whole Smoked Chicken Recipe (Traeger Smoked Chicken)
    • Juicy Yogurt Marinated Grilled Chicken

    Reader Interactions

    Comments

    1. Sara says

      June 09, 2020 at 12:52 am

      5 stars
      This was scrumptious!!! I made it tonight and the whole family loved it, even the 2 year old. I don't have mirin so I left it out and it was still delicious. I might as well buy some because I will be making this often! I also used red cabbage since I didn't have bell peppers.

      Reply
      • Nicki Sizemore says

        June 09, 2020 at 8:12 am

        Hi Sara, I'm so happy you liked it, and thanks for the great tips!

        Reply
    2. Lani says

      May 28, 2020 at 9:43 pm

      5 stars
      Made this for dinner tonight. Outstanding!!! I added some chicken. Thanks for this delicious recipe 🙂

      Reply
      • Nicki Sizemore says

        June 03, 2020 at 2:34 pm

        I'm so glad to hear you liked it, and great tip about adding chicken!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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