A white oval dish with noodles, sliced red bell peppers, shredded purple cabbage, chopped herbs, and crushed peanuts, set on a tiled surface next to a wooden spoon.

Recipes /

Cold Thai Noodle Salad

Name: Cold Thai Noodle Salad
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 48 minutes
Ingredients: Grains; Meatless

Serves 4

Total Time 48 minutes

Prep Time 10 minutes

Inactive Time 30 minutes

Cook Time 8 minutes

About

Refreshing, crunchy, and bursting with flavor, this cold Thai noodle salad is your go-to dish when you want something light yet satisfying. With crisp veggies, tender noodles, and a zingy sesame-soy-lime dressing made with Kikkoman® Less Sodium Soy Sauce, Kikkoman® Sesame Oil, and Kikkoman® Gluten-Free Sriracha Hot Chili Sauce, it’s perfect for meal prepping or warm-weather dinners. Plus, it’s easy to customize with your favorite proteins or toppings. Tips & Tricks

Want a protein boost? Add grilled chicken or tofu to turn it into a hearty Thai chicken noodle salad.
This also makes a great base for a cold spicy Thai noodle salad—just add some extra sriracha sauce or toss in chopped Thai chiles.
Rice noodles work best for texture and authenticity, but you could use soba or even spaghetti in a pinch.
Prep ahead: This salad holds up beautifully for a day or two in the fridge, making it ideal for make-ahead lunches.

Ingredients

For Salad
8 ounces rice noodles
½ cup carrots, shredded
1 cup red cabbage, shredded
½ cup red bell pepper, thinly sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons cashews or peanuts, chopped
1 tablespoon sesame seeds

For Dressing
¼ cup Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Sesame Oil
2 tablespoons fresh lime juice
1 tablespoon agave nectar or honey
1 teaspoon fresh ginger, grated
1 teaspoon garlic, minced
½ – 1 teaspoon Kikkoman® Gluten-Free Sriracha Hot Chili Sauce (optional for added spice)

Directions

Cook noodles according to package instructions. Drain and rinse with cold water.
In a large mixing bowl, combine carrots, shredded red cabbage, red bell pepper, and cilantro.
In a small bowl or jar, whisk together less sodium soy sauce, sesame oil, lime juice, agave nectar, ginger, garlic, and sriracha sauce.
Add the cooled noodles to the bowl. Pour dressing over and toss well to combine.
Refrigerate the salad for 15–30 minutes before serving.
Sprinkle with chopped cashews and sesame seeds before serving.

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