Packed with tangy flavors and a deliciously creamy peanut sauce, this peanut noodle salad is so easy to make! Vegetarian as-is, vegan and gluten-free optional.
Cook noodles according to package instructions. When the noodles are finished cooking, drain noodles in a colander and rinse under gentling running cold water until cool.
While the noodles are cooking, prepare the sauce. In a small bowl whisk together the creamy peanut butter, soy sauce, rice wine vinegar, lime juice, honey, and sesame oil until smooth. It should have a pourable, dressing-like consistency. If needed, add 1 tablespoon water at a time to thin.
In a large bowl, toss the chilled noodles with the peanut sauce using a spatula or silicon salad tongs.
Add the thawed edamame, carrots, toasted peanuts, shallot, green onions, and basil to the salad. Toss to combine. Garnish with dollops of spicy chili crisp (optional; adds heat and crunch). Enjoy!
Video
Notes
Cooling method: Rinsing the noodles with cool water is the easiest option, but you can also toss the noodles with oil and chill them in the fridge for 1-2 hours.
Udon noodles: These wheat noodles can be swapped out for rice or glass noodles to make this dish gluten-free. Even classic spaghetti will work if that's what you have on hand.
Peanut butter: Choose creamy peanut butter. Any kind of peanut butter works, though some are thicker than others. Just thin the sauce with water as needed.
To make ahead: Make the salad as you would if you were serving it right away. Cover and refrigerate. For best quality, serve within 24 hours. The peanut sauce can be made up to 48 hours in advance, but it will thicken up in the fridge.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
To serve warm: Don't rinse the noodles after cooking them. Instead, transfer all ingredients back into the pot with the noodles. Heat over medium heat until hot, stirring frequently to prevent burning.