Jamie Oliver Thai Noodle Salad

Some days, I just want to throw everything in a bowl and not turn on the oven. You know the kind — when you’re too hot, too tired, or just over it. That’s where this Thai-inspired noodle salad comes in. It’s the kind of thing you make once and then crave for the rest of the week.

I first made it with leftover chicken, a sad half-bag of red cabbage, and an open jar of peanut butter that had seen better days. But somehow, with a bit of lime juice and soy sauce, it turned into something I genuinely looked forward to eating. The noodles are soft, the veggies crunchy, and the peanut dressing? I could drink it straight. I won’t. But I could.

Why You’ll Love It

• The peanut sauce is borderline addictive
• No cooking (except noodles) — hello, lazy dinner
• Great for meal prep — holds up for days
• Totally customisable: tofu? Shrimp? Extra veg? Go wild
• Kid-friendly and grown-up approved
• Can be eaten cold straight from the fridge — no shame

Ingredients

• 8 oz noodles (spaghetti, rice noodles, soba, anything works)
• 1 medium carrot, shredded
• 1 red bell pepper, thinly sliced
• 2 cups shredded red cabbage
• 1 cup cooked edamame
• 1 cup shredded cooked chicken (optional)
• 2 green onions, sliced
• ¼ cup chopped cilantro (optional)
• ¼ cup chopped peanuts (optional)

Peanut Dressing

• ½ cup natural peanut butter
• 2 tbsp low-sodium soy sauce
• 3–4 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• Juice of 1 lime
• ¼ cup warm water (more if needed)

How to Make It

Cook your noodles and cool them off:

Boil your noodles according to the packet — just until al dente. Drain and rinse under cold water so they don’t stick. Set them aside and try not to eat half the bowl (guilty).

Whisk up the dressing ‘til silky:

In a bowl, whisk peanut butter with soy sauce, vinegar, sesame oil, honey or maple syrup, lime juice, and warm water. Keep whisking — it’ll go lumpy, then smooth. Add more water if it’s too thick.

Chop the veg nice and thin:

Shred your cabbage, slice the pepper, carrots, and scallions. The thinner, the better — it soaks up dressing beautifully and feels fancy without the effort.

Toss everything in a giant bowl:

Combine noodles, veggies, edamame, and chicken (if using) in a big mixing bowl. Pour over the dressing and toss until every bite is glossy and peanut-scented.

Add crunch and colour:

Top with peanuts and cilantro if you’re feeling extra. Totally optional but adds that final punch of texture and freshness.

Serve it how you like:

Room temp, straight from the fridge, or right after tossing — it’s all good. Actually better the next day, if you ask me.

Common Mistakes and How to Dodge Them

Noodles stuck together?
You forgot to rinse them in cold water. Don’t skip that step.

Dressing too thick?
Add a splash of warm water until it’s pourable. Stir again — it’ll loosen up.

Peanut butter won’t mix?
Warm it in the microwave for 10 seconds. Makes whisking way easier.

Too salty or too tangy?
Balance with a bit more honey or a splash of water. The sauce should taste good before it hits the bowl.

Storage and Reheating

Fridge:
Keeps 3–4 days in an airtight container. The flavour deepens overnight. Bonus.

Freezer:
Not ideal. The noodles and veg get sad. Eat fresh or fridge it.

Reheat:
No need! It’s meant to be cold or room temp. But if you must, microwave gently and add a splash of water to loosen the dressing.

Frequently Asked Questions

Can I use crunchy peanut butter?
Yes — but go smooth if you want that classic creamy texture.

No edamame on hand?
Use peas, shredded zucchini, or just skip it. Still fab.

What protein works besides chicken?
Tofu, shrimp, even leftover steak. Or go totally veg.

Can I make it vegan?
Totally. Use maple syrup instead of honey, and skip the chicken.

Nutrition Facts (Per Serving):

• Calories: 393
• Fat: 16g
• Carbs: 44g
• Protein: 19g
• Sodium: 233mg
• Sugar: 5g
• Fiber: 5g