Thai Noodle Salad with Mango
Add Preferred SourceI love how this Thai Noodle Salad with Mango brings together bold flavors, vibrant colors, and the perfect touch of heat. The combination of sweet mango, crunchy vegetables, and creamy, spicy peanut dressing is spot on—and it all comes together quickly.
This dish is one of my go-tos when I want something fresh yet satisfying. It’s ideal for meal prepping, quick lunches, or easy dinners that feel like takeout—but even better. Keep it vegetarian by omitting the fish sauce, or add grilled chicken, shrimp, or tofu for a protein boost. However you make it, the flavor is always amazing.
It also makes a great addition to potlucks, picnics, or cookouts—and it looks so pretty! The colors are eye-catching, and the flavor wins everyone over at the first bite.
Ingredients
For the salad:
- Linguini – Or your favorite long pasta.
- Ripe mango – Choose one that’s just slightly ripe so it’s easier to cut.
- Red cabbage – You can use about ½ a bag of coleslaw mix.
- Carrots
- Red bell pepper – Remove the seeds and slice as thin as you can.
- Green onions – I love slicing them on a bias for a prettier look!
- Fresh cilantro – Feel free to use the tender stems too, they’re flavorful.
- Fresh mint or Thai basil (optional).
- Roasted peanuts – Cashews work too, but I like peanuts best here.
- Lime wedges – Optional, for serving.
For the spicy peanut dressing:
- Peanut butter – Use smooth peanut butter for this recipe.
- Soy sauce – Low-sodium is fine.
- Fish sauce – You can skip it to keep things vegetarian.
- Honey
- Rice vinegar – Go for the unsweetened kind.
- Lime juice
- Sesame oil
- Fresh ginger – Fresh ginger is key here.
- Garlic clove – Use a medium-sized clove.
- Sriracha
- Warm water – To make the dressing thin.
How to Make Thai Noodle Salad with Mango
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a pot of salted water to a boil and cook the linguini until al dente, following the package timing. Drain, then rinse under cold water to stop the cooking and prevent the noodles from sticking. Shake off excess water and set aside.
In a small bowl, whisk together the dressing ingredients until smooth. Add warm water a little at a time, whisking until the dressing becomes creamy and pourable without being thin.
Transfer the cooled noodles to a large mixing bowl and add the mango, cabbage, carrots, bell pepper, green onions, and fresh herbs. Toss gently to distribute everything evenly.
Pour the dressing over the salad and toss until the noodles and vegetables are fully coated and glossy, with no dry spots remaining.
Finish with a sprinkle of chopped peanuts or cashews and serve with lime wedges on the side, if desired. The salad can be served right away or chilled briefly to let the flavors settle.
Chef Jenn’s Tips
- Make sure to rinse your noodles well after cooking to cool them and keep them from clumping.
- This salad is great served cold—and it tastes even better after 30 minutes in the fridge.
- Like it hotter? Add more sriracha or some crushed red pepper flakes.
- Toss in some grilled shrimp or tofu to make it more filling.
Make It A Meal
It’s super satisfying as-is, but you can serve this salad with grilled chicken skewers, crispy tofu, or fresh summer rolls. For a lighter side, try pairing it with a cucumber salad or Thai-inspired soup.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Toss it before serving—the noodles may soak up the dressing, so add a little water or lime juice if needed.
Thai Noodle Salad with Mango
Ingredients
- 8 ounces linguini cooked and rinsed under cold water
- 1 ripe mango peeled and sliced into thin strips
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 red bell pepper thinly sliced
- 3 green onions thinly sliced
- ½ cup fresh cilantro chopped
- ¼ cup fresh mint or Thai basil chopped
- ¼ cup roasted peanuts or cashews chopped
- lime wedges optional
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger grated
- 1 garlic clove finely minced
- 1-2 teaspoons sriracha or chili garlic sauce to taste
- 2-3 tablespoons water warm
Instructions
- Cook the linguini to al dente, then drain and rinse with cold water to cool and prevent sticking.
- Whisk together the dressing ingredients until smooth. Add warm water, a little at a time, until the dressing is creamy and pourable.
- Combine the cooked noodles, mango, cabbage, carrots, bell pepper, green onions, and herbs.
- Pour the dressing over the salad and toss everything together until well coated.
- Sprinkle with chopped peanuts or cashews. Add lime wedges on the side, if you like.
Notes
Chef Jenn’s Tips
- Make sure to rinse your noodles well after cooking to cool them and keep them from clumping.
- This salad is great served cold—and it tastes even better after 30 minutes in the fridge.
- Like it hotter? Add more sriracha or some crushed red pepper flakes.
- Toss in some grilled shrimp or tofu to make it more filling.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
