Cold Thai Peanut Rice Noodle Salad (Vegan & Gluten-Free)

Organic rice noodles have been haunting me in my pantry for months. Every time I opened the door, there they were—staring back at me, waiting to be used. And now? Problem solved. This peanut sauce rice noodles dish is my go-to from now on, and honestly, it’s the salad of all salads.

I always try to cook based on what I already have on hand (thanks to my Stick to Your Budget checklist), and this cold rice noodle salad checked all the boxes: pantry-friendly, super affordable, and totally delicious.

Peanut butter noodles are pure comfort, and in this salad, the creamy, slightly tangy, slightly spicy peanut butter sauce pulls everything together. This dish is crave-worthy, satisfying, and totally vegan and gluten-free.

I actually made it for a friend’s birthday party and got SO many compliments—people were pulling me aside just to ask for the recipe. My best friend even texted me that same night saying she’s already craving it again. So here I am, writing it up immediately so you can make it too!

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Ingredients for Thai Peanut Rice Noodle Salad

Salad Base:

• 6 ounces dry Pad Thai-style rice noodles
• 4 cups shredded organic red cabbage
• 1 red bell pepper, finely sliced
• 3 green onions (scallions), sliced
• ½ bunch cilantro, chopped
• ¼ cup roasted, crushed lightly salted peanuts (optional garnish)

Thai Peanut Butter Sauce:

• 1 teaspoon grated fresh ginger
• 1 clove garlic, grated
• ¼ cup natural peanut butter (or sub almond butter)
• ¼ cup fresh orange juice (about 5 mandarins or 1 large orange)
• Juice of 1 fresh lime
• ⅛ cup coconut aminos or soy sauce (note: soy sauce isn’t gluten-free)
• ⅙ cup honey, agave, or maple syrup
• ⅛ cup sesame oil
• ¼ teaspoon chili crunch or sriracha
• ½ teaspoon salt

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How to Make Peanut Sauce Rice Noodles

1. Cook the rice noodles according to the package directions. Drain and rinse with cold water to stop the cooking process and keep the noodles from sticking.
2. In a large bowl, combine the shredded cabbage, bell pepper, green onions, and cilantro.
3. In a separate bowl or blender, mix all the peanut butter sauce ingredients until smooth.
4. Add the cooked rice noodles to the vegetable mix. Pour in the peanut sauce a little at a time, tossing as you go. (You may not need it all—save the extra for later!)
5. Top with crushed peanuts and a fresh squeeze of lime if desired.

Serve chilled or at room temperature. It’s the perfect cold Thai rice noodle salad for summer picnics, potlucks, or weekly meal prep.

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Add-Ins for Extra Protein

This salad is amazing on its own, but if you want to make it a heartier meal, try adding:

• Grilled chicken – Marinate in lime juice and coconut aminos for extra flavor.
• Shrimp – A quick, light protein that complements the rich peanut butter noodles.
• Tofu – Pan-fried or baked tofu adds plant-based protein and soaks up the sauce beautifully.
• Edamame or chickpeas – Great vegan options that also boost fiber and texture.

All these additions work beautifully with the rich, creamy peanut sauce for rice noodles and make it a complete, satisfying meal.

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Make It Your Own

This Thai rice noodle salad is incredibly flexible. If you’re like me and love using what you already have, here are some great swaps or additions:

• Shredded carrots – Adds sweetness and crunch
• Cucumber matchsticks or slices – Super refreshing
• Chopped kale or spinach – Easy way to get more greens
• Snap peas or extra bell pepper – Any color works
• Chopped mango or pineapple – For a tropical sweet twist

The creamy natural peanut butter dressing brings everything together, so no matter what you throw in, the result is always delicious. This is a great way to use up leftovers, stretch your ingredients, and avoid waste.

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Storage Instructions

This cold rice noodle salad stores like a dream and tastes even better after the flavors have time to soak in.

• Refrigerator: Store in an airtight container for 3–4 days. Perfect for meal prep or make-ahead lunches.
• Leftover Peanut Sauce: Keep any extra peanut butter sauce in a sealed jar for up to 1 week. Use it on veggies, rice bowls, or as a dip.
• Noodles sticking together? Add a splash of sesame oil or a spoonful of sauce to loosen them up before serving.

Choose High-Quality Ingredients (Especially the Peanut Butter!)

When it comes to simple recipes like this peanut butter noodles salad, the ingredients really matter—especially since we’re not cooking anything down or masking flavors. You want every bite to shine! One of the biggest game changers? Using high-quality peanut butter.

Look for natural peanut butter with just peanuts—or peanuts and salt. That’s it. Even some organic peanut butter brands sneak in seed oils like sunflower or palm oil, which I personally avoid. Always double-check the label—even if it says “natural” or “organic” on the front. You’re looking for clean, whole-food ingredients to let that creamy, dreamy peanut butter sauce really pop.

Same goes for the roasted peanuts used as garnish. Some brands add sugar, oil, or weird preservatives. I recommend lightly salted dry roasted peanuts, where the ingredients are usually just peanuts and salt. Simple, clean, and they add the perfect crunch to your cold Thai peanut butter noodles.

This extra attention to ingredients doesn’t take much time, but it makes a big difference in both flavor and how you feel after eating. It also keeps this dish 100% gluten free, seed oil free, and full of the good stuff—exactly how I like it.

Frequently Asked Questions

Can I use any type of rice noodles for this salad?
Yes! I used Pad Thai-style rice noodles, but any flat or thin cooked rice noodles will work. Just make sure to rinse them with cold water after cooking so they don’t stick together.

Is this salad gluten-free?
It can be! Just be sure to use gluten-free rice noodles and swap out soy sauce for coconut aminos or a certified gluten-free tamari in the peanut butter sauce.

Can I use almond butter instead of peanut butter?
Absolutely. Almond butter or even cashew butter can be subbed in. Just make sure you’re still using natural nut butter with no added seed oils, sugars, or fillers.

Can I serve this warm instead of cold?
This salad is meant to be served chilled or at room temp, but it’s totally okay to enjoy it warm right after assembling—especially if your cooked rice noodles are still fresh. Just note that the texture will be slightly different.

How long does it last in the fridge?
This salad keeps well in an airtight container in the fridge for up to 3–4 days. If the noodles clump, just toss with a little fresh lime juice, peanut butter sauce, or a drizzle of sesame oil to loosen them up.

Can I make it nut-free?
For a nut-free version, try using sunflower seed butter in place of peanut butter and leave off the peanut garnish. Just make sure the brand is free from added oils and sugars.

What veggies can I swap or add in?
So many! Shredded carrots, cucumbers, snap peas, green beans, or baby spinach all work great. This salad is super customizable and a great way to use up what’s already in your fridge.

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Why You’ll Love This Thai Rice Noodle Salad

• 100% plant-based and gluten-free
• Packed with fresh veggies, herbs, and flavor
• Uses pantry staples like natural peanut butter, rice noodles, and fresh lime juice
• Budget-friendly and super flexible
• That creamy peanut butter sauce will have everyone begging for the recipe

This peanut sauce rice noodles recipe is now a staple in my house—and I hope it becomes one in yours too. Whether you call it a Thai peanut rice noodle salad or “that amazing peanut noodle thing,” it’s an easy, crowd-pleasing win every time.

Let me know if you make it—tag me on Instagram so I can see your version!

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