There’s just something irresistible about a salad that has everything going on — bright colors, bold flavors, and that crave-worthy crunch in every bite. This spicy Thai crunch salad with rice noodles and cilantro is exactly that. It’s a full-on flavor bomb inspired by the beloved California Pizza Kitchen Thai crunch salad (cpk thai crunch salad), only this version amps up the freshness, spices, and layers of texture. Think of it as a fusion between a thai glass noodle salad, a super crunch salad, and that nostalgic crunchy Asian ramen noodle salad — but with a fresher, more modern twist. Perfect for a weeknight dinner, meal prep, or as a showstopper at your next cookout.
Spicy Thai Crunch Salad with Rice Noodles and Cilantro
Prep Time 25 minutes mins
Cook Time 5 minutes mins
Total Time 30 minutes mins
Course Appetizer, Salad
Cuisine Thai
Servings 4 hearty portions
Medium pot for cooking rice noodles
Large Mixing Bowl to toss everything together
Small whisk or blender for emulsifying the peanut dressing
Chef’s knife and cutting board for slicing and prepping your veggies
Vegetable peeler or spiralizer helpful for julienning carrots and cucumbers
Salad spinner (optional) to keep shredded cabbage crisp and dry
For the Salad Base
- 5 oz rice noodles thin pad Thai-style
- 1 ½ cups red cabbage thinly shredded
- 1 ½ cups Napa cabbage or green cabbage shredded
- 1 large carrot julienned or spiralized
- 1 red bell pepper thinly sliced
- 1 cup shelled edamame cooked and cooled
- 1 cucumber seeded and julienned
- ¾ cup cilantro leaves roughly chopped
- ½ cup scallions sliced thin
- ½ cup roasted peanuts chopped
- 1 cup crispy wonton strips or crushed ramen noodles optional, for added crunch
For the Spicy Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon chili-garlic sauce or Sriracha adjust to heat preference
- 2 –4 tablespoons warm water to thin
Optional Protein Add-Ons
- 1 cup shredded rotisserie chicken for a thai peanut chicken crunch salad
- 1 cup grilled tofu or tempeh slices
Cook the Rice Noodles
Bring a medium pot of water to a boil. Add rice noodles and cook according to package instructions (typically 4–5 minutes for thin noodles). Drain and rinse under cold water to stop cooking. Toss with a tiny splash of sesame oil to prevent sticking and set aside.
Prepare the Dressing
In a small bowl or blender, combine peanut butter, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and chili-garlic sauce. Blend or whisk until smooth. Add warm water a tablespoon at a time to reach your desired consistency. It should be creamy yet pourable.
Chop the Vegetables
While the noodles cool, prep your veggies: shred both cabbages, julienne or spiralize carrots and cucumber, thinly slice red pepper and scallions, and roughly chop cilantro and peanuts. If using edamame, make sure it’s cooked and chilled.
Assemble the Salad
In a large bowl, toss together the rice noodles, all the vegetables, cilantro, and peanuts. If using chicken or tofu, add that in now. Drizzle about two-thirds of the peanut dressing over the salad and toss well to coat. Taste and adjust with more dressing, salt, or spice as needed.
Top It Off
Serve immediately topped with crispy wonton strips, extra chopped peanuts, or even crushed ramen noodles for that crunchy Asian salad vibe. Add a few cilantro sprigs and a final drizzle of peanut dressing to finish.
Pairings
This spicy Thai crunch salad pairs beautifully with a variety of drinks and side dishes:
Drink Pairings
- A crisp Riesling or Gewürztraminer balances the heat and sweetness.
- Thai iced tea or a cucumber-lime soda adds a refreshing twist.
- For something non-alcoholic, try coconut water or a ginger-lime spritzer.
Side Dish Pairings
- Mini Thai lettuce wraps or shrimp spring rolls with sweet chili sauce
- A side of jasmine or coconut rice if you're turning this into a full meal
- Spicy grilled skewers (chicken satay or tofu satay) with extra peanut sauce
This salad also holds its own at a potluck — it’s the type of asian crunch salad that people go back to for seconds (or thirds).
FAQs
1. Can I substitute rice noodles with something else?
Absolutely. If you're looking for a variation, try using glass noodles for a more traditional thai glass noodle salad texture, or even ramen noodles if you're channeling a crunchy Asian ramen noodle salad.
2. What kind of chicken works best for this?
Boneless, skinless chicken breast or thigh meat both work great. Grilled or roasted chicken offers the best texture, but shredded rotisserie chicken is a fast and easy alternative, especially for a copycat CPK Thai crunch salad vibe.
3. How spicy is the peanut dressing?
It’s medium-spicy with a nice kick from chili-garlic sauce. You can reduce the heat by using less chili sauce or none at all. Want more heat? Add a pinch of crushed red pepper flakes or a splash of hot sauce.
4. Can I make this ahead of time?
Yes, but keep the dressing separate until serving to maintain the crunch. The veggies and noodles can be prepped up to 2 days in advance. Just store everything in airtight containers in the fridge.
5. Can I use kale in this salad?
Absolutely. For a more nutrient-dense version, sub in some finely chopped curly kale to turn this into a kale crunch salad. Just massage the kale first with a bit of olive oil and salt to soften it before adding to the mix.
