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Thai Peanut Noodle Salad

Thai peanut noodle salad combines linguine, crisp vegetables, edamame, and a creamy peanut dressing with lime, ginger, and sriracha. Serve it cold, finished with chopped roasted peanuts for a crunchy contrast.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Thai
Calories: 490
Ingredients Method Notes

Ingredients
  

For the dressing
  • 0.5 cup peanut butter creamy
  • 0.25 cup soy sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger finely grated
  • 1 cloves garlic finely grated
  • 1 tsp sriracha
  • 0.25 cup water warm
For the salad
  • 12 oz linguine
  • 1 cup edamame shelled; thawed if frozen
  • 1 red bell pepper medium, thinly sliced
  • 1 cucumber medium, thinly sliced
  • 2 carrots medium, shredded
  • 3 scallions thinly sliced
  • 0.5 cup fresh cilantro chopped
  • 0.33 cup roasted peanuts chopped

Method
 

Make the dressing
  1. Whisk the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha in a medium bowl until smooth.
  2. Whisk in the warm water until the dressing is pourable.
Cook the noodles and assemble the salad
  1. Cook the linguine in a large pot of boiling water according to package directions, about 9 to 11 minutes, until al dente.
  2. Drain the linguine.
  3. Rinse the linguine under cold water until cool, then drain thoroughly.
  4. Combine the linguine, edamame, bell pepper, cucumber, carrots, scallions, and cilantro in a large serving bowl.
  5. Add the dressing and toss to coat.
  6. Sprinkle with the peanuts.
  7. Serve cold.

Notes

For the best texture, toss with the dressing just before serving. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a gluten-free version, use gluten-free linguine and tamari in place of soy sauce.