Thai Wheat Noodle Salad Recipe
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Jump to RecipeThis Thai what noodle salad recipe is quick, flavorful, and so delicious! Made with hearty wheat noodles, fresh greens, crunchy carrots, peanuts, and a tasty sesame lime dressing.
A easy-to-make recipe that is ready in just 15 minutes from start to finish, making it a great choice for a quick lunch or dinner.
Want more tasty pasta salads? Try our favorite arugula pasta salad, delicious cream cheese pasta salad, or our favorite gnocchi pasta salad!
If you’re looking for a quick, flavorful, and simple recipe (with just 1 minute of cook time!) this Thai wheat noodle salad is a great option. This easy salad makes the perfect lunch – it’s hearty, light, refreshing, and SO good!
I recently got some great Thai Wheat Noodles from Trader Joe’s and couldn’t wait to turn them into a great meal. They cook in just 1 minute, so they are perfect for a fast lunch. If you’re a fan of Trader Joe’s try our Trader Joe’s cacio e pepe recipe, and also our Greek chickpea copycat recipe!
With a handful of fresh veggies and pantry staple dressing ingredients, you can have a simple tasty salad in no time!
Why This Recipe Works
- Ready in 15 minutes, this tasty salad makes a quick meal!
- It’s light, fresh, and flavorful.
- It’s a great Trader Joe’s Thai wheat noodles recipe
- This salad is simple to make – cooks of any skill level can successfully make this dish.
- Keep it plant-based for a lighter version, or add in your favorite protein for a heartier salad.
Ingredients You’ll Need
- Thai Wheat Noodles – I used Trader Joe’s Thai Wheat Noodles, which cook in just 1 minute! They make a great base for this tasty salad. If you don’t have a TJ’s near you, you can use any Thai wheat noodles you prefer. Try our Thai Wheat Noodle Soup recipe for another great lunch idea!
- Fresh vegetables: shredded cabbage, carrots, and cilantro.
- Arugula – or any dark leafy greens or salad mix you prefer. Baby spinach or a spring mix salad blend would be a great substitution.
- Peanuts – for a tasty, nutty crunch!
- 5-Minute Dressing with sesame, lime, honey, and soy sauce!
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- Add in your favorite cooked protein! Leftover shredded chicken, cooked shrimp, beef, or chickpeas would all be great additions to this salad.
- Add a little sriracha for a spicier dressing.
- Want a nut free version? Swap out the peanuts for cashews, or skip nuts altogether and sprinkle the salad with sesame seeds.
- If you don’t like cilantro, you can substitute fresh Thai basil or fresh parsley.
How To Make This Recipe
Step 1: Cook your Thai wheat noodles according to package instructions. Drain, rinse under cold water, and set in a mixing bowl.
Step 2: To the bowl with the noodles, add in the arugula, carrots, cabbage, onions, peanuts, and cilantro.
Step 3: Add all the dressing ingredients to a small bowl. Mix well to combine.
Step 4: Pour the dressing over the salad noodle bowl.
Step 5: Toss the salad and dressing well to combine.
Step 6: Garnish with extra peanuts, if desired, and serve at room temprature.
Recipe FAQs
Absolutely! If you didn’t want to make the sesame lime dressing you can use a similar bottled version, or an Asian-inspired vinaigrette.
Yes, you can make the salad in advance. While it’s best fresh, follow the steps a day or two ahead of time, but add the dressing and fresh cilantro just before serving to keep the flavor fresh.
Omit the peanuts if desired, and swap them for sesame seeds as a garnish.
Store any leftovers in an airtight container, and refrigerate for 2-3 days.
Expert Tips
- Try adding some fresh Thai basil to this dish for extra flavor!
- Make sure you shred the cabbage and carrots finely, so they can be easily picked up with chopsticks.
- You can use any noodle variety you prefer – but I love using Thai wheat noodles from Trader Joe’s!
- Serve with miso soup, pan fried tofu, or enjoy with Thai wheat noodle soup for a fun lunch or dinner idea.
More Flavorful Salad Ideas
- Antipasto Chopped Salad
- Mexican Tuna Salad
- Turkey Salad with Greek Yogurt
- Avocado Black Bean Salad Recipe with Corn
- Low Sodium Creamy Cucumber Salad
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Thai Wheat Noodle Salad
Equipment
- Pot
- Mixing Bowl
Ingredients
For the Salad
- 2 oz Thai wheat noodles
- 1 cup arugula
- 1/2 cup cabbage thinly sliced
- 1/4 cup peanuts
- 1 large carrot cut into matchsticks or spiralized
- 1/4 cup fresh cilantro chopped
For the Sesame Lime Dressing
- 1 lime juiced
- 1/2 teaspoon toasted sesame oil
- 1 clove garlic
- 1 tablespoon honey
- 1/2 teaspoon sriracha or more/less to taste
Instructions
- Cook your Thai wheat noodles according to package instructions. Drain, rinse under cold water, and set in a mixing bowl.
- To the bowl with the noodles, add in the arugula, carrots, cabbage, onions, peanuts, and cilantro.
- Add all the dressing ingredients to a small bowl. Mix well to combine.
- Pour the dressing over the salad noodle bowl. Toss the salad and dressing well to combine.
- Garnish with extra peanuts, if desired, and serve at room temperature. Or refrigerate and chill for 1 hour and enjoy cold.
Notes
- Try adding some fresh Thai basil to this dish for extra flavor!
- Make sure you shred the cabbage and carrots finely, so they can be easily picked up with chopsticks.
- You can use any noodle variety you prefer – but I love using Thai wheat noodles from Trader Joe’s!
- Serve with miso soup, pan fried tofu, or enjoy with Thai wheat noodle soup for a fun lunch or dinner idea.
Nutrition
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Very wonderful flavors