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Thai Noodle Salad

This Thai Noodle Salad is full of flavor and vegetables, can be served hot or cold, and has just enough of a kick to get your attention at any BBQ, potluck, or picnic.
Course Sides
Cuisine American, Thai
Keyword Noodle Salad, Thai Noodle Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 304kcal


Thai Noodle Salad

  • 1 16-ounce package linguini
  • 1 tablespoon grapeseed or olive oil
  • 2 cups baby spinach chopped
  • 1/2 red bell pepper diced
  • 1/4 cup chopped red onion
  • 3 green onions chopped
  • 1/4 cup shredded carrots
  • 1/4 cup chopped fresh cilantro or to taste
  • 1 jalapeno pepper seeded and minced (optional)
  • 1 teaspoon black sesame seeds optional



  • Prepare the linguine per package instructions. Drain and rinse. Add 1 tablespoon olive oil and toss to coat.
  • Mix the spinach, green bell pepper, red bell pepper, red onion, green onions, cilantro, and jalapeno pepper with the linguine.
  • Whisk together 1/3 cup olive oil, rice vinegar or sherry, soy sauce, honey, lemon juice, lime juice, and minced garlic together in a bowl; pour over the noodle mixture and toss to coat. Sprinkle with black sesame seeds, if desired. Serve immediately or refrigerate until ready to serve.


Calories: 304kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 833mg | Potassium: 276mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3404IU | Vitamin C: 50mg | Calcium: 47mg | Iron: 1mg