Thai Noodle Salad with Mango and Spicy Peanut Dressing
I love how this Thai Noodle Salad with Mango and Spicy Peanut Dressing brings together bold flavors, vibrant colors, and just the right amount of heat. The sweet mango, crisp veggies, and creamy, spicy peanut dressing are a perfect match—and the whole thing comes together in no time. It’s perfect for potluck, to share with the office, or just for lunch or dinner!
This is one of my favorite dishes to make when I’m craving something fresh but filling. It’s perfect for meal prep, weekday lunches, or a no-fuss dinner that feels like takeout—only better. You can keep it vegetarian by skipping the fish sauce, or top it with grilled chicken, shrimp, or tofu for extra protein. However you serve it, this salad is a guaranteed flavor bomb.
It’s also a great pick for picnics, cookouts, and potlucks, and it’s just so gosh darn pretty! Nobody can resist the colors, and after one bite, they’re blown away by the flavor.
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Ingredients
For the salad:
- Linguini – You can really use any long pasta but I love flat linguini in this dish.
- Ripe mango – Look for a barely ripe mango. If it’s overripe, you’ll have a hard time slicing it.
- Red cabbage – You can cheat and use about ½ a bag of coleslaw mix.
- Carrots – Cut into matchsticks or shredded.
- Red bell pepper – Remove the seeds and slice it super thin.
- Green onions – I love slicing green onions on the bias. They’re so pretty that way!
- Fresh cilantro – You can use the tender stems, too! Unlike parsley, there’s a lot of flavor in cilantro stems.
- Fresh mint or Thai basil (optional).
- Roasted peanuts – You can use cashews if you prefer, but I love peanuts in this salad.
- Lime wedges – Optional, for serving.
For the spicy peanut dressing:
- Peanut butter – Use smooth peanut butter for this recipe.
- Soy sauce – You can use low-sodium soy sauce to control the salt.
- Fish sauce – You can skip this to keep it vegetarian.
- Honey
- Rice vinegar – Use unsweetened rice vinegar.
- Lime juice
- Sesame oil
- Fresh ginger – You need the punchy flavor of fresh ginger in this recipe.
- Garlic clove – Use a good sized clove but not a huge one.
- Sriracha
- Warm water – To thin the dressing.
How to Make Thai Noodle Salad with Mango and Spicy Peanut Dressing
- Cook the linguini until al dente. Drain and rinse with cold water to cool and prevent sticking.
- Whisk together the dressing ingredients in a small bowl until smooth. Add warm water a tablespoon at a time until the dressing is pourable and creamy.
- Combine the cooked noodles, mango, cabbage, carrots, bell pepper, green onions, and herbs in a large mixing bowl.
- Pour the peanut dressing over the salad and toss everything until evenly coated.
- Top with chopped peanuts or cashews and serve with lime wedges, if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Rinse your noodles well after cooking to stop the cooking process and keep them from sticking.
- This salad is great chilled,but tastes even better after the flavors sit for 30 minutes in the fridge.
- Want it spicier? Add more sriracha or a dash of crushed red pepper.
- Toss in grilled shrimp or tofu for a protein boost—it’s incredibly versatile.
Make It A Meal
This Thai noodle salad is satisfying on its own, but it also pairs beautifully with grilled chicken skewers, summer rolls, or crispy tofu. For a lighter spread, serve it alongside a cucumber salad or a Thai-style soup.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving. The noodles may soak up some dressing, so feel free to add a splash of water or lime juice to loosen it up.
Thai Noodle Salad with Mango and Spicy Peanut Dressing
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. Drain and rinse with cold water to cool and prevent sticking.
- Whisk together the dressing ingredients in a small bowl until smooth. Add warm water a tablespoon at a time until the dressing is pourable and creamy.
- Combine the cooked noodles, mango, cabbage, carrots, bell pepper, green onions, and herbs in a large mixing bowl.
- Pour the peanut dressing over the salad and toss everything until evenly coated.
- Top with chopped peanuts or cashews and serve with lime wedges, if desired.
Notes
Chef Jenn’s Tips
- Rinse your noodles well after cooking to stop the cooking process and keep them from sticking.
- This salad is great chilled, but tastes even better after the flavors sit for 30 minutes in the fridge.
- Want it spicier? Add more sriracha or a dash of crushed red pepper.
- Toss in grilled shrimp or tofu for a protein boost—it’s incredibly versatile.
