Home » Entrées » Sweet & Spicy Thai Noodle Salad

Sweet & Spicy Thai Noodle Salad

Name: Sweet & Spicy Thai Noodle Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 package Edward & Sons organic Pad Thai rice noodles (cooked and cooled (takes only 4 minutes!)); 1 cup frozen shelled edamame (thawed); 4 Persian cucumbers (sliced); 8 oz canned Edward & Sons Native Forest organic sliced water chestnuts (drained); 4 green onions (chopped); ¼ cup fresh mint (chopped); ⅓ cup roasted salted cashews; 1 tbsp black sesame seeds; 3 tbsp coconut aminos; 3 tbsp rice vinegar; 1 lime (juiced); 3 tbsp maple syrup; 1 tbsp sriracha; ½ tsp ground ginger; ½ tsp garlic powder; ½ tsp red pepper flakes (or chili crisp); ½ tsp sea salt (more or less, to taste)

This post may contain affiliate links.

Sweet and Spicy never tasted so good! This Thai Noodle Salad takes sweet chili to new heights with this crunchy, oil-free cold noodle salad. Made with Edward & Sons Organic Pad Thai Rice Noodles, edamame, Persian cucumbers, water chestnuts, mint, green onions, cashews, sesame seeds, and a Thai-inspired homemade sweet chili sauce. It’s fresh, satisfying, ready in about 20 minutes, and perfect for a quick lunch, meal prep, or an easy, satiating weeknight dinner.

Jump to Recipe Print Recipe

Sweet & Spicy Cold Thai Noodle Salad

I’m always looking for recipes that check all the boxes.

Quick. Delicious. Satisfying enough to stand on their own. Loaded with plant-based protein and veggies. Easy to make ahead. And versatile enough that you can open the fridge, toss in whatever you have, and still feel like you made something very much on purpose.

Asian-inspired flavors are always a hit in our house, and this Sweet & Spicy Thai Noodle Salad is exactly the kind of easy meal I want on repeat, especially for those late-summer nights when you want something fresh and refreshing but still substantial enough to call dinner.

This isn’t your average noodle salad.

The crunch might actually be the best part. Cool Persian cucumbers, crisp water chestnuts, roasted salted cashews, edamame, and sesame seeds create layer after layer of texture, while fresh mint and green onions add the brightest pop of flavor. Toss everything in a sweet chili sauce made with a handful of pantry staples. It’s sweet, spicy, tangy, savory, and ridiculously craveable.

The Edward & Sons Organic Pad Thai Rice Noodles are perfect here because they make this recipe almost comically easy. They cook in just four minutes, yet have that perfectly tender, chewy texture that holds up beautifully once cooled and tossed with the dressing. No mushy, sad noodles here! They also let those bold flavors and crunchy ingredients shine while giving the salad enough substance to feel genuinely satisfying.

It’s fresh, crunchy, colorful, ridiculously easy to make, and proof that a cold noodle salad can have WAY more going on than just the noodles.

Why You’ll Love This Thai Noodle Salad

It’s truly everything you want a cold noodle salad to be: quick, colorful, refreshing, full of texture and a total flavor bomb!

The noodles are tender and chewy, the cucumbers are cool and crisp, the water chestnuts bring that underrated (yet necessary) crunch, the edamame adds plant-based protein, and the cashews make every bite amazing! But seriously, the sweet and spicy dressing pulls everything together! It coats the Edward and Sons Rice Noodles like a dream. I might be biased, but I’m obsessed with this dressing. It’s sweet, a little spicy, with a hint of tang, and it makes the whole salad very hard to stop eating.

I really love that this salad is a great meal prep option. Because it’s a cold noodle salad, you can make it ahead of time and store it in the fridge. Take it (or send it packing) for lunches through the week. Add the cashews just before serving to keep them crunchy!

Cold Thai Noodle Salad Ingredients

Every ingredient brings texture, flavor, freshness, or staying power. Here’s what you’ll need:

Edward & Sons Organic Pad Thai Rice Noodles: These rice noodles make the recipe quick, easy, and gluten-free! They cook in just 4 minutes and have the perfect tender, chewy texture you’d want for this salad. Once cooled, they hold onto the dressing without becoming mushy. Even overnight!
Edamame: Where our plant-based protein and fiber come from. Edamame makes this healthy noodle salad hearty enough for lunch or dinner.
Persian Cucumbers: For a cool crunch and freshness throughout the salad. The cucumbers’ thin skin and crisp texture work perfectly in this salad.
Edward & Sons Native Forest Organic Sliced Water Chestnuts: Water chestnuts are all about texture, and so very necessary for this Thai noodle salad. They add a light, crisp crunch and soak up the dressing’s flavor without overpowering the other ingredients.
Green Onions: Add a mild onion flavor and freshness to the salad.
Fresh Mint: A non-negotiable if you ask me! The fresh mint in this salad is what makes it bright and cooling. It’s a match made in heaven with lime, cucumber, ginger, and chili!
Roasted Salted Cashews: Provide richness, crunch, and a little salty balance that makes the salad feel more satisfying.
Black Sesame Seeds: Ideal on pretty much any noodle salad as a finishing touch and a hint of nutty flavor.

Sweet Chili Sauce Ingredients

This isn’t your traditional Thai sweet chili sauce; it has the same sweet-and-spicy vibes, but it’s totally oil-free! Save this recipe and use it in so many other ways. Here’s what you’ll need:

Coconut Aminos: Essential for that salty-sweet umami flavor that acts as the savory base of this dressing. No soy sauce needed.
Rice Vinegar: Added for its tang and brightness. It balances the maple syrup and keeps the dressing from feeling too sweet.
Fresh Lime Juice: Brightens the dressing with a fresh, citrusy tang. It brings that zippy flavor you want in an easy spicy Thai salad.
Maple Syrup: The other half of the sweet and salty combo. Maple helps balance this dressing without refined sugar.
Sriracha: Heat, chili flavor, and a little garlic; use as much or as little as you’d like to adjust the sauce’s heat.
Ground Ginger & Garlic: For warmth, a classic zingy flavor, and more layered flavor.
Red Pepper Flakes or Chili Crisp: Where the chili heat comes from in this sauce! Chili crisp adds extra texture and savory chili flavor; however, red pepper flakes give you more control over your heat level.

How to Make This Thai Noodle Salad

To start, bring a pot of water to a boil and cook rice noodles according to the package directions. The Edward & Sons Organic Pad Thai Rice Noodles only take about four minutes, which is part of why this recipe is so easy!

Once cooked, drain and rinse the noodles under cold water to stop the cooking and cool them down. This keeps them from getting too soft and helps them stay perfect for a cold salad.

Prep the Crunchy Ingredients

While the noodles cool, slice the cucumbers, drain the water chestnuts, chop the green onions and mint, and make sure the edamame is thawed. Add the noodles, edamame, cucumbers, water chestnuts, green onions, mint, cashews, and sesame seeds to a large bowl.

Make the Sweet and Spicy Sauce

Add the coconut aminos, rice vinegar, lime juice, maple syrup, sriracha, ground ginger, ground garlic, red pepper flakes or chili crisp, and sea salt to a jar. Shake until combined. Taste and adjust. Add more maple for sweetness, more lime for brightness, more sriracha for heat, or more salt if the flavors need a little pop.

Toss & Serve!

Pour the dressing over the salad and toss until everything is evenly coated. Take your time here. The noodles like to tangle a little, so use tongs or clean hands to gently separate them and make sure the dressing reaches every bite.

To serve, sprinkle with extra sesame seeds if desired and serve right away, or chill until ready to eat. This easy noodle salad tastes fresh right away and gets even better as the flavors settle!

How to Serve this Cold Noodle Salad

Serve it exactly as written for an easy meal, with edamame already bringing plenty of plant-based protein to the party, or use it as a base and load it up however you want.

I love the idea of adding grilled tofu for even more protein, pairing it with massaged kale or extra greens, or serving it alongside your favorite grilled protein. It’s fresh, crunchy, colorful, ridiculously easy to make, and proof that a noodle salad can have WAY more going on than just the noodles.

Tips for Making Thai Noodle Salad

Don’t overcook the noodles. Rice noodles cook quickly, and overcooked noodles can turn mushy once dressed.
Rinse the noodles with cold water. This stops the cooking and keeps the salad refreshing.
Toss gently. Rice noodles can break if handled too aggressively, so use tongs and a light touch.
Add the crunch last. If you add the cashews just before serving, they will stay crunchy and fresh, no matter when you eat the salad!
Taste the dressing before tossing. You don’t want to have to adjust your sauce after you’ve tossed.
Use what you have. Add shredded carrots, red cabbage, bell peppers, or snap peas if you have them!
Serve it cold. This salad is meant to be fresh and chilled, which makes it even better on a hot day!

Cold Thai Noodle Salad FAQ

Can I make this Thai noodle salad ahead of time? Totally; in fact, this salad is best when it’s had some time to chill, and it can be stored in the fridge for up to 4 days. For the best texture, add the cashews right before serving to keep them crunchy.

Is this recipe gluten-free? Rice noodles are naturally gluten-free, and coconut aminos are usually gluten-free, but it’s always good to double-check the ingredients if you need it to be gluten-free.

Can I use a bottled sweet chili sauce? Yes, but the flavor will be different. If using, taste and adjust with extra lime or vinegar so it doesn’t become too sweet.

Is this salad spicy? It has a little heat from the sriracha and red pepper flakes or chili crisp. To make it milder, reduce or skip the red pepper flakes and use less sriracha. To make it spicier, add extra sriracha or chili crisp.

Can I serve this warm? You can, but it’s best served cold or chilled. The cool noodles, cucumbers, mint, and dressing are what make it refreshing.

Did you make this recipe?

I would love to hear about it! Leave a rating and review below, and let me know how you liked this cold noodle salad!

Try these recipes next:

Peanut Noodle Salad Jars

Orange Miso Palmini Noodle Layered Salad

Crispy Rice Salad with Cucumber and Edamame

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

Square graphic reading 20 Sweet Corn Recipes with six recipe photos on an beige background

20 Sweet Corn Recipes To Make This Summer

Cranberry Quinoa Layered Salad

green graphic with 6 photos of 35 Vegan Holiday Recipes

35 Must-Try Vegan Holiday Recipes

Join my mailing list to get the latest recipes first!

Jackie Akerberg