This Thai noodle salad is full of sweet mangos, snow peas, red pepper, loads of fresh herbs, and the most delicious creamy sesame ginger dressing. It's a cold pasta salad that keeps well for quick lunches or to take on a picnic. You'll love it!

Turn this salad into a filling meal with a side of juicy baked chicken thighs or grilled pork chops. And if you love Thai noodle recipes, also try our Thai peanut noodle salad with feta peanut dressing.

How to make thai noodle salad graphic

Thai noodle salad

If you're a carb-salad lover but also want to keep things light and fresh then this one is for you.

Gluten-free (and often no-cook) rice noodles join the party with lots of sweet mangos, crispy red pepper slices, snap peas, and cabbage, and a few handfuls of fresh herbs.

What brings this magical summer salad all together is a creamy sesame ginger dressing that is just. so. good.

All the ingredients for this Thai noodle salad in a glass bowl with wooden serving spoons.

Is this a meal prep noodle salad?

Yes! While we like this best the day it is made, we love having extra on hand for quick lunches throughout the week. It will keep well for 3-4 days in your fridge.

What to serve with Thai noodle salad

While this is easily a light lunch on its own, all this salad needs is a simple protein to transform it into dinner. Here are a few easy mains that go well with this salad.

Quick Tip

Season the sesame ginger dressing so that it is slightly saltier than you think it should be. Once it mixes with the noodles and veggies it will taste perfectly seasoned.

Thai noodle salad in a bowl with lots of mangos and red peppers.

More fresh Thai-inspired recipes

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Mango Thai Noodle Salad with Sesame Ginger Dressing

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 2 mins
  • Total Time: 17 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian

Description

This Thai noodle salad is full of sweet mangos, snow peas, red pepper, loads of fresh herbs, and the most delicious creamy sesame ginger dressing. It's a cold pasta salad that keeps well for quick lunches or to take on a picnic. You'll love it! 


Scale

Ingredients

  • 8-ounces rice noodles
  • 2 yellow mangos (or 1 globe mango), diced
  • 1 red pepper, thinly sliced
  • 2 cups snow peas, cut into bite-sized pieces
  • 2 cups cabbage, thinly sliced
  • ¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes)
  • ¼ cup cashews or peanuts (we love wasabi or spicy cashews)

Sesame Ginger Dressing

  • ¼ cup cooking oil
  • 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed)
  • 2 tablespoons EACH: tahini and honey (can sub maple syrup)
  • 1 tablespoon finely minced ginger
  • 2 large garlic cloves, minced
  • ½ teaspoon salt

Instructions

  1. Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely. 
  2. In a small bowl, whisk the dressing ingredients. 
  3. Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together. 

 


Notes

If you don't have all 3 herbs, use ¾ cup of the ones you have. Regular basil works well, too!

Most rice noodles will cook in boiling water in about 2 minutes. Thin (vermicelli) noodles will soften in hot tap water. 

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Thai noodle salad in a bowl with lots of mangos and red peppers.