Thai Sweet Chili and Peanut Noodle Salad

Thai Sweet Chili and Peanut Noodle Salad


Let me just start by saying, I love Thai food. I love Thai food. I love Thai food.

Okay, I think I made that clear enough…

This recipe is super simple and quick to make, and very easy to tweak to your taste.


Usually this is made with some type of rice noodle, but you can pretty much use any type of long noodle you want, and I always have spaghetti on hand.

I made this with leftover spaghetti noodles that I had for dinner the night before with meatballs. I threw them in the fridge after we ate and they were nice and cold by morning.

If you are cooking your noodles fresh, what I like to do is cook them like normal, and after you strain them, rinse them with cold water for a few minutes, throw them into a large bowl, and stick them in the fridge for about an hour. They should be nice and cold throughout!

Now for the best part.. The sauce!

It is super important to mix the sauce together BEFORE you add your noodles and other ingredients! Otherwise, you may be finding giant globs of peanut butter in between your noodles. No thanks! You want it really emulsified so the favors blend well.

First I start with about 1/4 cup soy sauce. I like to use low sodium soy sauce so I can kind of control the salt content a little better. Then I add 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp creamy peanut butter, 1 tbsp toasted sesame seeds, 2 tsps of sesame oil, and 2 tbsps sweet chili sauce. Salt and pepper to taste. I personally don’t think this dish needs any extra salt, but as always, tweak to your preference!

Then…I wisk like a mad woman! The peanut butter takes a little work to become fully combined, but it comes together nicely after a couple minutes.

Then I add about 1 tbsp of finely chopped fresh cilantro, about 1/2 tbsp of green onions, and about 1/2 cup of matchstick carrots. Mix it together well and then add the cold noodles and toss to combine.

This is the point where I would have added chopped peanuts and super thinly sliced red bell pepper if I had it on hand.

For a little extra texture I quickly deep fried a few wonton strips. These things seriously take only about a minute, so don’t take your eyes off them! I believe they also sell them pre-made in the grocery store as a salad topper, so I’m sure that would work just as well.

Once I got it all together I added a little drizzle of some extra sweet chili sauce and a sprinkling of cilantro and green onion.

I must have it be known that I ate every bite, and then had to summon all self control so as NOT to lick the bowl clean. I am not even ashamed.

So yummy! Hope you enjoy!


Thai Sweet Chili & Peanut Noodle Salad

½ lb cold spaghetti noodles

½ cup matchstick carrots

2 tbsp chopped fresh cilantro

2 tbsp sliced green onion

¼ cup low sodium soy sauce

1 tbsp honey

1 tbsp rice vinegar

1 tbsp toasted sesame seeds

1 tbsp peanut butter

2 tsp sesame oil

2 tbsp sweet chili sauce

1 handful fried wonton strips

Start by combining soy sauce, honey, rice vinegar, sesame seeds, peanut butter, sweet chili sauce, and sesame oil. Whisk vigorously to combine all ingredients. Add chopped cilantro and green onion, carrots, and cold noodles. Toss to combine, and make sure all noodles are coated evenly. Top with fried wonton strips, and enjoy!

Free Printable Recipe Here!

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