Easy Thai Noodle Salad
This Easy Thai Noodle Salad with mango and a spicy peanut dressing is full of bold flavor, fresh ingredients, and texture. Sweet, crunchy, and creamy—it’s everything you want in a refreshing noodle dish.
Servings: 6 servings
Calories: 288kcal
Ingredients
- 8 ounces linguini cooked and rinsed under cold water
- 1 ripe mango peeled and sliced into thin strips
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 red bell pepper thinly sliced
- 3 green onions thinly sliced
- ½ cup fresh cilantro chopped
- ¼ cup fresh mint or Thai basil chopped
- ¼ cup roasted peanuts chopped
- lime wedges optional
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger grated
- 1 garlic clove finely minced
- 1-2 teaspoons sriracha
- 2-3 tablespoons water warm
Instructions
- Cook the linguini until al dente, then rinse under cold water to cool and prevent sticking.
- Mix the dressing ingredients until smooth. Add warm water slowly to get a pourable, creamy texture.
- Toss the noodles with mango, cabbage, carrots, bell pepper, green onions, and herbs in a large bowl.
- Pour the dressing over and toss everything well to coat.
- Garnish with chopped peanuts or cashews. Serve with lime wedges if desired.
Notes
Chef Jenn’s Tips
- Always rinse the noodles to stop them from overcooking and sticking.
- Let the salad chill for 30 minutes in the fridge—it really enhances the flavor.
- Want more heat? Add extra sriracha or red pepper flakes.
- Grilled shrimp or tofu are great add-ons for more protein.
Nutrition
Serving: 1.5cup | Calories: 288kcal | Carbohydrates: 45g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 506mg | Potassium: 443mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4956IU | Vitamin C: 51mg | Calcium: 51mg | Iron: 1mg