Thai Noodle Salad 1

I don’t know about you, but lunches are hard for me. I don’t want to stop working and “cook” lunch. And since I work from home a lot of times I get working at my desk and forget to eat and then when I do remember to eat I go to the kitchen and rarely have much in the fridge except for a sandwich or a few leftovers and as you know I am not a huge fan of leftovers. Some things are great as leftovers, like pasta or chicken salad or soup or stew, but leftover fish or pork chops just don’t do it for me. This Thai Peanut Noodle Salad is the perfect salad for lunch! You can make it on Sunday and it will keep in the fridge for a few days and it is still delicious. You can obviously serve it for dinner, duh, but it just makes such great lunch.

Make a huge batch of this and portion it out and take it to work.  You can eat it cold, hot or room temp.  It is also great for a buffet for the same reasons. Plus it looks really pretty sitting out on a buffet table. If you want it to be more colorful or you need to make it more hearty just add in shredded red cabbage-yum!

I added in shredded rotisserie chicken because it was quick and easy, but add in shrimp, grilled chicken, pork, salmon…. whatever protein you prefer.


Thai Noodle Salad 2

Thai Peanut Noodle Salad

This light, but filling Thai salad is topped with a tangy, salty, sweet peanut dressing. Perfect for weekday lunches!

Servings 6


  • 4 oz whole wheat spaghetti (1/2 package)
  • 1/2 English cucumber sliced (if you use regular cucumber just peel first)
  • 1/2 cup edamame, shelled and thawed
  • 2 green onions, sliced
  • 1/4 cup roasted, salted peanuts
  • 1 Tablespoon cilantro chopped (leave out if you don't like cilantro)
  • 1-2 cup shredded rotisserie chicken or protein of your choice
  • 1/2-1 cup Thai Peanut Sauce (recipe below)

Thai Peanut Sauce

  • 1/2 cup water
  • 1/2 cup creamy peanut butter
  • 1/4 cup fresh lime juice-about 2 limes
  • 1 1/2 teaspoons minced ginger
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon kosher salt
  • 1/4 cup oil (avocado, canola, grape seed, vegetable)


  1. Cook spaghetti according to package directions. Drain, but do not rinse. 

  2. In a blender combine all dressing ingredients and blend until emulsified.  If you do not have a blender then use a whisk. 

  3. In a large bowl combine all ingredients. Pour 1/3 cup of dressing onto salad and toss.  Add more dressing if you like. 

Needed Items