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Easy Gluten-Free Thai Peanut Noodle Salad Recipe for Perfect Lunch

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A quick, flavorful, and gluten-free Thai-inspired peanut noodle salad featuring crunchy fresh veggies and a creamy peanut sauce. Perfect for lunch or a light dinner, ready in under 30 minutes.

Ingredients

Scale
  • 8 ounces (225 grams) rice noodles, cooked according to package instructions
  • ½ cup (130 grams) creamy peanut butter
  • 3 tablespoons (45 ml) tamari sauce
  • Juice of 1 large lime (about 2 tablespoons or 30 ml)
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 teaspoon (5 ml) sesame oil
  • 1 clove garlic, minced finely
  • 1 teaspoon (5 grams) grated fresh ginger (optional)
  • 1 cup (100 grams) shredded carrots
  • 1 medium red bell pepper, thinly sliced
  • 3 stalks green onions, chopped
  • ¼ cup chopped fresh cilantro (loosely packed)
  • ¼ cup (30 grams) chopped roasted peanuts
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of water to boil. Add 8 ounces (225 grams) of rice noodles and cook according to package instructions, usually 3 to 5 minutes until tender but still slightly firm. Stir occasionally to prevent sticking. Drain noodles in a colander and rinse under cold water to stop cooking and cool them down. Set aside.
  2. In a medium bowl, whisk together ½ cup (130 grams) creamy peanut butter, 3 tablespoons (45 ml) tamari sauce, juice of 1 large lime (about 2 tablespoons or 30 ml), 1 tablespoon (15 ml) honey or maple syrup, 1 teaspoon (5 ml) sesame oil, 1 minced garlic clove, and 1 teaspoon (5 grams) freshly grated ginger if using. Whisk until smooth and creamy. If the sauce is too thick, add water 1 tablespoon at a time until you get a pourable consistency.
  3. Shred 1 cup (100 grams) carrots, thinly slice 1 medium red bell pepper, chop 3 green onions, and roughly chop ¼ cup of fresh cilantro. Optionally add chopped cucumber or shredded cabbage for extra crunch.
  4. In a large mixing bowl, toss the cooled rice noodles with the shredded carrots, bell pepper, green onions, and cilantro. Pour the peanut sauce over the top and toss gently but thoroughly until every noodle is coated.
  5. Sprinkle ¼ cup (30 grams) chopped roasted peanuts and a pinch of red pepper flakes on top for crunch and a little heat. Serve immediately for best texture, or refrigerate for up to 24 hours before serving cold.

Notes

Do not overcook the rice noodles to avoid mushiness; rinse immediately with cold water after cooking. Adjust peanut sauce consistency by adding water a tablespoon at a time. Keep peanuts separate until serving to maintain crunch if prepping ahead. For vegan version, substitute honey with maple syrup. For nut-free, use sunflower seed butter instead of peanut butter.

Nutrition

Keywords: gluten-free, Thai, peanut noodle salad, easy lunch, quick recipe, vegan option, healthy, peanut sauce, rice noodles

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