Cold noodle salad with crisp vegetables and peanut dressing
Thai Peanut Tofu Noodle Salad
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Thai Peanut Tofu Noodle Salad
Cold noodle salad with crisp vegetables and peanut dressing
A cold noodle salad with tofu, crunchy vegetables, and a creamy peanut dressing that holds up well for meal prep or warm-weather dinners.
20m
Prep Time
15m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This is a strong meal-prep salad because the dressing is assertive enough to keep the noodles interesting after chilling. The tofu gives it enough protein to function as a real lunch instead of a side.
Ingredients
- 8 oz rice noodles
- 14 oz extra-firm tofu
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Cook the rice noodles and rinse them cold.
- 2
Crisp the tofu in a skillet until browned.
- 3
Whisk together the peanut butter, soy sauce, lime juice, honey, and enough water to loosen.
- 4
Toss the noodles with the cabbage, carrot, and dressing.
- 5
Top with the tofu and serve cold or cool.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve as a light main course or alongside grilled protein
Substitutions
Peanut butterAlmond butter
Almond butter keeps the dressing creamy with a slightly different flavor
Rice noodlesSoba noodles
Soba makes the salad earthier and a bit heartier
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the soy sauce matters
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
- Builds savory backbone quickly
- Useful across stir-fries, marinades, and dipping sauces
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Add the dressing gradually so the noodles do not get overly heavy.
A few chopped peanuts on top give the salad a welcome crunch.
Storage
Refrigerate for up to 4 days.
Reheating
No reheating needed.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories390
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates38g
Fat20g
Fiber4g
Sugar6g
Sodium690mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken instead of tofu?
- Yes. Shredded chicken works very well with the peanut dressing.
- Will almond butter work?
- Yes. The flavor shifts slightly but the dressing still works.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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