Cold Thai Peanut Noodles

Cold Thai Peanut Noodles

Brad Young

My daughters ask me to make this for them at least once a week.  The blend of textures as well as some zing from lime juxtapose well against the soft and more subtle texture and taste of the noodles.  


6 ounces udon or soba noodles 

1/2 or whole cucumber - cut into 1” matchsticks 

1//2 or whole pepper - cut into 1” matchsticks

1//2 or whole carrot - cut into 1” matchsticks

2 tablespoons chopped fresh cilantro 

2 tablespoons chopped (finely) fresh green onion

3/4 cup Live Young Kitchen Thai Peanut Sauce.

1-2 tablespoon water or liquid from cooking noodles to thin as needed/desired 


Cook noodles per package introduction (I break them into thirds so they are easier to eat). Drain in colander and cool with cold running water, saving a little of the drained water to thin if desired. 

In mixing bowl gently fold  all Ingredients together.  Add 1-2 tbsps. water  or saved drained water (if saved while draining) to thin if desired.  

Top with black sesame sprinkles and peanuts if available, garnish with more cilantro. 

Make it Yours

1/2 teaspoon red pepper Chile flakes

Add Live Young Kitchen Lemon Habanero or other low salt hot sauce

Add broccoli or zucchini (I like to steam quickly, to make "al dente", 

Or other veggies. The point is to let the noodles become surrounded by veggies! 

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