Thai Noodle Salad

Thai Noodle Salad

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"Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic."
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1 h 15 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
  2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.


  1. 121 Ratings

Most helpful positive review

This salad is a real crowd pleaser. The first time I made this salad, I didn't read that it served 20 until I was 3/4 through preparation. I felt pretty silly makeing the whole recipe for 8 pe...

Most helpful critical review

This was okay, but I would want to tweak the sauce if I ever made this again. As it was, I cut the salt in half and even with that it was way too salty. I think the rice vinegar would need to ...

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Least positive

This salad is a real crowd pleaser. The first time I made this salad, I didn't read that it served 20 until I was 3/4 through preparation. I felt pretty silly makeing the whole recipe for 8 pe...

Makes a ton!! Although it states this is a "quick" recipe, it is time-consuming: make dressing, cook noodles, chop or shred lots of vegetables. Not as flavorful as other Thai noodle salads I've...

I substituted Thai rice noodles for the pasta. A little cilantro goes a long way. The recipe divides easily. Tasty sauce. My preteen daughter helped with all of the "chopping" and enjoyed the di...

I used whole wheat linguine instead of angel hair, cucumber and scallions instead of carrot, lime juice, olive oil and fresh ginger in place of peanut butter and tahini. Also, didn't use shrimp...

This is so good. My husband is from Laos and i love Thai and Laos food, I thought it sounded weird to use speghetti noodles, but it was actually tasted VERY yummy! I would have given 5 stars, bu...

I thought the sauce was fantastic. To cut down on prep, I used a bagged shredded cabbage, same for the shredded carrots. Also, I left out the green onion and shrimp (food allergies). I will mak...

its pretty good, I used chicken instead,and didnt use the tahini either...I have it but it didnt sound good to me in this...I also added 1 tea gound ginger and honey instead of brown sugar and I...

This is incredible! Fresh tasting and so good for you, all the elements work well in this one. Tahini is expensive, but now I've got it and will make good use of it! Thanks so much!

Takes a fair amount of prep time, but it comes together quickly after that. I love the peanut dressing with the pasta, the crunch of the veggies, and fresh cilantro. I had large shrimp that I ma...

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