I love a cold noodle salad, especially a Thai Rainbow Noodle Salad. The flavors are herb heavy and the texture is crisp mixed with smooth. I have a friend, a local chef, who makes this dish often. I figured to put my own spin on this traditional Thai salad and pair it with Shrimp or Chicken Satay. The result, well worth posting!


  • 1 package Thai flat noodles
  • 1 red pepper, very thinly sliced
  • 2 carrots, peeled and cut into matchsticks (you can also buy them pre-cut like this).
  • 2 cups shredded red cabbage
  • 2 scallions, sliced
  • 1⁄4 bunch fresh cilantro, chopped
  • 1/4 bunch of fresh basil, chopped
  • 1⁄2 cup peanuts, chopped
  • 2 limes, cut into wedges

For the dressing:

  •  1/2 cup creamy peanut butter
  • 3 tbs seasoned rice vinegar 2 tsp fresh ginger, finely chopped
  • 2 tsp fresh garlic, minced
  •  3 tbs soy sauce
  •  3 tbps brown sugar
  •  1/4 cup lime juice (about 3 limes)
  •  1-3 tablespoons of sriracha
  •  1 tbs sesame oil
  •  2-4 tbs hot water


  • Cook the noodles according to the package instructions and allow to cool if serving cold, if not move on to the next steps.
  • Prepare the dressing: Combine the dressing ingredients in a bowl – except the hot water. Whisk the ingredients together, and then add 2 tablespoons of hot water and whisk. Raise the whisk to see if the dressing drips in ribbons. If not, add more water, 1 tablespoon at a time, until it reaches this consistency. Adjust the dressings taste with salt and sriracha to your desire.
  • In a large bowl, combine the noodles with the dressing and toss. Place all of the salad ingredients in the same bowl and gently combine.
  • Serve with lime wedges and additional chopped peanuts.
  • You can also serve with Shrimp or Chicken Satay – You’ll find the recipe here.