First Step: Gather and Prep Your Ingredients Start by pulling together all your ingredients and setting aside about 10 minutes for this this is my favorite part to get organized and keep things flowing. Measure out 6 ounces of dry noodles like soba or rice noodles, and chop up the veggies, such as shredding 4 cups of red cabbage and slicing 1 medium red bell pepper. For dietary swaps, use gluten-free noodles if needed, and have the peanut sauce components ready, like 1/2 cup peanut butter and 1/3 cup lime juice, so everything’s prepped for a smooth process.

Second Step: Cook the Noodles Now, cook your 6 ounces of noodles according to the package directions until al dente, which takes about 6 to 8 minutes in boiling water don’t overcook them! Once done, drain and rinse under cold water to chill them quickly, stopping the cooking process and keeping that perfect texture for your Thai inspired cold noodle salad. If you’re adapting for a quicker prep, soak 100-125 grams of rice noodles in boiling water for 5 to 7 minutes instead, and for low-calorie preferences, stick to the lighter rice varieties to keep things fresh and healthy.

Third Step: Make the Peanut Sauce While the noodles cool, blend the peanut sauce in a bowl or blender it only takes a few minutes and makes the salad sing! Combine 5 thin slices of ginger, 2 cloves garlic, 1/2 cup peanut butter, 1/2 cup fresh orange juice, 1/3 cup fresh lime juice, 1/4 cup soy sauce, 1/3 cup maple syrup, 1/4 cup toasted sesame oil, 3 tablespoons sesame oil, 1-1.5 teaspoons red pepper flakes, 1 tablespoon chili-garlic sauce, 1/4 cup sweet chili sauce, 2 tablespoons rice wine vinegar, 1 tablespoon chili crisp, 1 teaspoon salt, and 2-4 tablespoons hot water as needed. Whisk until smooth, adjusting the water for the right consistency vegan folks can swap peanut butter for almond butter here to maintain that creamy goodness in the Thai inspired cold noodle salad.

Fourth Step: Prep the Vegetables Slice, grate, and chop your veggies to add that crunchy goodness aim forPromethe 10 minutes on this to keep it quick. Shred carrots and radish to total 4 cups with the red cabbage, finely chop 1 tablespoon jalapeño, slice 3 scallions, and chop 1 bunch cilantro, along with 2-3 cups of extra veggies like cucumbers or snap peas. Toss them in a large bowl with the cold noodles, and if you’re customizing for preferences, add more low-calorie options like jicama to lighten up your Thai inspired cold noodle salad while keeping it packed with fresh flavors.

Fifth Step: Combine and Dress the Salad Time to mix it all up just add the peanut sauce to the bowl of noodles and veggies, and toss everything together until evenly coated, which takes about 2 to 3 minutes. If the mixture seems too thick, stir in 1-2 tablespoons of hot water to help it coat nicely, and taste to adjust seasoning for spiciness adjustments, reduce the chili-garlic sauce to 1 tablespoon if needed. This step lets you incorporate proteins like tofu for a heartier version, making the Thai inspired cold noodle salad adaptable for anyone wanting more substance.

Final Step: Garnish Friendly and Serve Finish by garnishing with 1/4-1/2 cup roasted peanuts or cashews and fresh herbs like mint or cilantro for that extra pop, then serve immediately, cold, or at room temperature it’s ready in a flash! The salad serves 6 to 8, and you can portion it out for meals adjust for dietary needs, like using coconut aminos in the sauce for a gluten-free twist, and enjoy how this Thai inspired cold noodle salad brings bright, flavorful vibes to your table.