Description
Thai Noodle Salad with Mango and Spicy Peanut Dressing is a vibrant and refreshing dish featuring tender rice noodles, sweet ripe mango, crunchy fresh vegetables, and aromatic herbs. This salad is tossed in a creamy and tangy peanut dressing infused with lime juice, soy sauce, honey, and a spicy chili kick, offering a perfect balance of sweet, savory, and spicy flavors. Ideal as a light meal for lunch or dinner, it can be easily customized with protein options like chicken, shrimp, or tofu.
Ingredients
For the Salad
- 8 ounces rice noodles
- 1 large ripe mango, peeled and cut into thin strips
- 1 red bell pepper, thinly sliced
- 1 medium cucumber, julienned
- 1 large carrot, shredded
- 1/2 cup shredded red cabbage
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon sesame seeds, optional
For the Spicy Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 teaspoons Sriracha or chili garlic sauce
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 2–4 tablespoons warm water, as needed
Instructions
- Cook the noodles: Prepare the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Drain thoroughly and set aside.
- Prepare the vegetables and mango: Slice the mango, red bell pepper, cucumber, carrot, and cabbage into thin, even pieces. Chop the cilantro and mint leaves, and slice the green onions.
- Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, fresh lime juice, honey, rice vinegar, sesame oil, Sriracha, freshly grated ginger, and minced garlic until smooth and well combined.
- Adjust the consistency: Gradually whisk in warm water, one tablespoon at a time, until the dressing reaches a creamy and pourable consistency. Taste and adjust the lime juice, sweetness, or spice level according to your preference.
- Combine the salad: Place the cooled noodles in a large bowl. Add the mango, bell pepper, cucumber, carrot, cabbage, green onions, cilantro, and mint to the noodles.
- Toss with dressing: Pour the peanut dressing over the salad and toss gently to ensure the noodles and vegetables are evenly coated with the dressing.
- Garnish: Sprinkle the top of the salad with roughly chopped roasted peanuts and sesame seeds, if using.
- Serve: Enjoy the salad immediately or refrigerate for 15–20 minutes to let the flavors meld together. Toss again before serving and add a splash of water or lime juice if needed to loosen the dressing.
Notes
- Choose ripe mangoes that are sweet yet firm to maintain shape when sliced.
- Control the spice level by starting with 1 teaspoon of Sriracha and increasing to taste.
- Make it gluten-free by using certified gluten-free rice noodles and tamari in place of soy sauce.
- Add protein like grilled chicken, cooked shrimp, crispy tofu, or edamame for a fuller meal.
- For convenience, prepare the dressing and chop vegetables ahead of time; assemble just before serving for the freshest texture.
- Store leftovers in an airtight container in the refrigerator for up to two days, adding lime juice or water to refresh before eating as noodles may absorb the dressing.
- Allergy note: Contains peanuts and may contain soy and sesame; sunflower seed butter can be substituted if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Main Course, Vegetarian
- Method: Boiling, Mixing
- Cuisine: Thai-Inspired, Southeast Asian
