Noodle Salad with Peanut-Lime Vinaigrette

"Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course."
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by AnneWisconsin photo by AnneWisconsin
Ready In:




  • To make dressing: In a food processor, process everything except the oil.
  • Slowly drizzle in the oil until emulsified.
  • Scrape into a bowl and wait for half an hour for the flavours to develop.
  • To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
  • Serve at room temperature.

Questions & Replies

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  1. Would it be wrong to drink the vinaigrette? That is how good it is. The flavor combinations are amazing. I made the recipe as written and it turned out perfectly. Thanks for a great receipe. No leftovers....raves from family.
  2. i love this! 5 stars aren't enough in my book. the combination of the flavors was excellant. initially this recipe looks like a lot of ingredients and some prep., but it was really easy. this is a definate keeper, i love pasta, peanut butter, and cilantro....if you do too you can't go wrong with this recipe.
  3. Yum! This actually would have gotten 5 stars, but we had difficulty with figuring out how much dry pasta equals 1 lb cooked, so we ended up with way too many noodles for the sauce. It would be hugely helpful to have the quantity of noodles be either dry weight or cooked volume. However, even though it was a little underdressed, it was still VERY tasty! My only concern is that the peanuts (from the garnish) will be soggy in the leftovers tomorrow. I think in future we'll only garnish individual servings to avoid that. Thanks for posting, Tracy K!
  4. This went over really well with my little family. I've always loved cold peanut noodle salad but anytime I mentioned preparing it for dinner I got blank, 'deer in the headlights', stares from my husband and daughter. Well, today they P'd me off and so I made dinner for ME and they could eat it or go hungry! They LOVED it! And I'm so happy now that I can make this whenever I have the craving and they'll eat it (not that I care if they don't). I made this as written, using angel hair pasta. I wouldn't change a thing, except to maybe add some more vegetables, like snow peas. Tonight, I served this salad with grilled rockfish fillets. Thanks Tracy, this is a keeper!
  5. This was a very good pasta salad, we added matchstick carrots, increased to three serrano peppers and added some red pepper. Myabe it was because we used rice noodles but this dish was MUCH better after a night in the fridge. Next time around I will make it one day ahead of time and double the peanut butter(love that taste!). Thanks for a great recipe, guests loved it but it was amazing at lunch the next day.


  1. I've been looking for a lime vinaigrette to make a home version of Pei Wei's Veitnemese Chicken Salad Rolls, and this is as close as it's come. I doubled the vinaigrette ingredients, except the oil, and used basil instead of cilantro. Delicious.


I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch! I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!
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