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Vegetable Thai Noodle Salad

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Makes 4 servings

kikkoman products used:


6 ounces thin rice noodles
4 cups roughly chopped spinach leaves
1 cup matchstick carrots
2 cups thinly sliced bell peppers, red and/or yellow
1 cup chopped fresh cilantro
⅓ cup chopped fresh mint leaves
¼ cup sliced scallions
⅓ cup roughly chopped peanuts
⅓ cup peanut butter
½ cup warm water
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons Kikkoman® Rice Vinegar
1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon grated garlic
¼ teaspoon red pepper flakes
1 teaspoon fresh cilantro to garnish (optional)
1 teaspoon fresh mint leaves to garnish (optional)
1 tablespoon peanuts to garnish (optional)


Bring a large pot of water to a boil. Add the rice noodles and cook until just al-dente, taking care not to overcook. Depending on the brand, this may be between 2 and 4 minutes. Drain and rinse well with cold water and set aside. Place the spinach, carrots, bell peppers, cilantro, mint, scallions, peanuts and rinsed and drained noodles in a bowl.

In a separate bowl, whisk together the peanut butter, water, soy sauce, rice wine vinegar, honey, ginger, garlic and red pepper flakes. The consistency should be like a thin dressing. If it’s too thick, add more water, if it’s too thin, add more peanut butter one tablespoon at a time. Add in ½ of the dressing to the noodle mixture and toss to combine. Add the rest of the dressing, tossing again. Divide among plates and garnish with additional herbs and peanuts, if desired.

Recipe by Alexandra Caspero, MA, RD


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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