Spicy Thai Noodle Salad with Raw Veggies

I had Friday off!   (It was our last snow day.  Because we had such a mild winter, we used only one snow day this year which means that we could take every Friday in April off!!!!!!!!!)

Having a day off meant that I could leisurely drink tea Friday morning and catch up on my blog reading and commenting.    As I was reading my favorite blogs, I found a perfect idea for lunch at Juanita’s Cocina.    Jen posted Spicy Thai Noodles that sounded delicious.   I went to the pantry to see if the Evil Kitchen Dwarfs had stocked what I needed.

I sort of had all the ingredients.

I used the noodles I had on hand (Jen calls for linguine) and added some fresh veggies from the garden (but had to use  organic carrots from the fridge).   I also used basil instead of cilantro.

There are a few rabbit nibbles on the radishes.

And there were no nibbles left of our carrots from the garden. Nothing, nada. So I had to rely on organic knuckle busters from the store.

I actually ended up cooking one more bundle for this salad because I thought it was too "saucy."

This is a great dish served cold and was a perfect salad lunch  for our day off!

Two caveats here:

  1. If you make Jen’s dish (and please check it out here) and use linguine, be aware that the recipes says to let the noodles set overnight in the sauce.    (Since I used softer Somen noodles, I didn’t do that and besides, I wanted lunch NOW.)
  2. This is a dish with some heat, I tell ya’.    It will sneak up on you.


Spicy Thai Noodle Salad with Raw Veggies
Highly inspired by Jen at Juanita’s Cocina

1/4 c. canola oil
1/2 c. sesame oil
1 1/2 T. red pepper flakes
1/3 c. honey
1/3 c. soy sauce
3 bundles Somen noodles
3 green onions, sliced (including green tops)
1/2 c. grated carrots
1/2 c. sliced radishes
3 T. fresh basil, chopped
1/4 cup dry-roasted, unsalted peanuts, chopped

Heat oils in a medium skillet, add red pepper, and simmer for about three minutes.  Remove from heat and strain, reserving oil and discarding flakes.  Add honey and soy sauce and whisk to incorporate.  Set aside to cool.

Prepare noodles according to directions.  Once cooked, rinse under cold water to cool.

Toss together noodles, sauce, veggies, and basil.     Serve with chopped peanuts on top.


I really think that any raw veggies you have on hand would work—bok choy, tender asparagus, fresh peas, chopped spinach, baby kale—the possibilities are endless.

The chop sticks are only for effect here. I could never eat a noodle dish with them. 🙂

Thanks for lunch, Jen.   (And, thanks for letting me glean inspiration from your great recipe!)

27 comments to Spicy Thai Noodle Salad with Raw Veggies

  • I’d love this. I don’t think I could get the rest of the family to eat it, but I would inhale it all on my own. Every thing that’s in here looks and sounds delicious. Thanks for the tip on letting the noodles soak overnight. That’s something I’d probably have to do since I don’t have Somen (or even know what they are).

    • Eliot

      Jen gets the credit for soaking overnight! (This is even better the next day so that is a great tip.)

  • Who wouldn’t love it! It looks very appetizing and flavourful.

  • You are amazing and sweet. And I want radishes on mine!!!!

    • Eliot

      Thanks for letting me play around with this recipe and post it. You really saved our lunch (Friday and Saturday!)

  • Liz

    Oh, how I adore Asian noodle dishes…and this one looks fantastic, Debra!!! YUM.

  • This is usually what happens with me. I almost have everything I need for a dish and have to improvise. Great rendition!

    • Eliot

      Thanks. I am really still all about cleaning out that blessed pantry. This actually helped me out a bit. I only have one bundle of somen noodles left! 🙂

  • Every Friday off in April? What a deal! And I see that you made great use of your time… love these peanuty noodles and the unexpected inclusion of radish – what a great, spring fresh idea!

    • Eliot

      I tend to be a glass-half-empty gal, so as the last day of April is looming, I am bummed I don’t have anymore days off. But, summer is coming! 🙂

  • Wonderful. Spicy Thai noodles are one of my favorite foods. Our Thai restaurant closed in the area and it had great strawberry basil ice cream. I guess I just need to make it myself.

    • Eliot

      I would love for you to share that strawberry basil ice cream once you get it mastered (which I know you will)!

  • Having a Friday off must be pure bliss – seems like you always make the best of it judging by this gorgeous dish you whipped up 😀
    You had me at Thai 😀

    Choc Chip Uru

  • Yay for mild winters and that you got to take Fridays off! Isn’t it great to have a nice quiet day off when you know everyone else is working! Those are my favorite times in my kitchen! I love Thai noodles…and the spicier the better! So this looks like such a fabulous lunch. Your photos are great! (And I’m smiling at the band aids in the background of the pic with the box grater!)

  • Lucky you have so many fresh goods. I have rhubarb and basil! But this yummy dish looks good enough to make a trip to the store. Can’t wait to try it.

    • Eliot

      We have been trying for two seasons to get some rhubarb up, both from seeds and from the roots (or are they rhizomes?). No go both times.

  • Thai food is fun, that spice does come to get you. I just made something similar that I threw together with rice noodles, bok choy, carrots, green onions, basil, fresh water chestnuts and a serrano pepper for the heat. I wish I would have had some peanuts to go with. I still have a whole head of bok choy to use…

  • I love Thai food and I this salad looks perfect for a farewell to winter!

  • Ugh, I hate grating those baby carrots. This salad looks deliciously spicy and chockful of veggies.

  • You’re making me crave some Asian noodles–they look sooo good!

  • Why can carrots grate themselves? I suppose it’s one of life’s mysteries. I love this salad, dig spice that sneaks up on you. Ditto on the chopsticks deal. I’m guessing one will end up in my nose.

  • This salad sounds perfect! Thanks so much for sharing it with me on the blog! Enjoy the spring!!

    • Thanks, Becky. I actually made it again this weekend but decreased the oil and added some rice vinegar. I fell in love again!