Chile-Lime Noodle Salad

Name: Chile-Lime Noodle Salad
Prep time: 25 min
Total time: 35 min
Yield: 4 - 6 Servings
Ingredients: 1 pound uncooked pad Thai noodles; u00bd cup mayonnaiseu2028; 2 limes, juiced (about u00bc cup)u2028; 2 teaspoons chile powder; 2 cloves garlic, grated; u00bd teaspoon kosher salt; 1 u00a0large English cucumber, thinly sliced; u20282 u00a0medium carrots, thinly sliced u2028; u00bc pound snap peas, sliced in halfu2028; 1 small red onion or 3 green onions, thinly sliced; 8-10 large basil leaves, finely chopped; 1 serrano or jalapeu00f1o pepper, thinly sliced; u00bc cup crushed salted and roasted cashews

By Leslie Blythe Asian, Salad, Thai Boiling

June 26, 2025

This vibrant Chile-Lime Noodle Salad is naturally gluten-free, featuring Pad Thai rice noodles as its base. To ensure maximum freshness and crispness, the vegetables – cucumber, carrots, snap peas, red onion, and serrano pepper – are thinly sliced and incorporated raw.
The salad's signature kick comes from a spicy, tangy dressing. It's a creamy and bright blend of mayo, lime juice, chili powder, and garlic, perfectly complements the fresh ingredients. To finish, a generous sprinkle of crushed salted and roasted cashews adds a satisfying crunch.
One of the best things about this salad? It's a fantastic make-ahead option! In fact, it tastes even better on the second or third day as the noodles and vegetables fully absorb the dressing and the flavors meld together beautifully. This makes it an ideal choice for meal prep (perfect for lunches) or for getting a head start on a potluck or cookout.

Prep: 25 mins
Cook: 10 mins
Yields: 4 - 6 Servings

Ingredients

1 pound uncooked pad Thai noodles

½ cup mayonnaise 

2 limes, juiced (about ¼ cup) 

2 teaspoons chile powder

2 cloves garlic, grated

½ teaspoon kosher salt

1 large English cucumber, thinly sliced

 2 medium carrots, thinly sliced  

¼ pound snap peas, sliced in half 

1 small red onion or 3 green onions, thinly sliced

8-10 large basil leaves, finely chopped

1 serrano or jalapeño pepper, thinly sliced

¼ cup crushed salted and roasted cashews

Directions

1Fill a large pot with salted water and bring to a boil. Cook the noodles according to the package instructions. While the noodles are cooking, Fill a large bowl with cold water and ice. Once fully cooked, remove from the hot water and place into the ice bath. After the noodles are chilled, drain from the water and set aside.  

2Combine mayo, lime juice, chile powder, grated garlic and salt in a large mixing bowl. Add in the chilled noodles, cucumber, carrots, snap peas, onion, basil and serrano pepper and toss with the sauce. Once all the ingredients are coated with the dressing, transfer onto a serving dish and garnish with crushed cashews.  

3Serve right away or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Recipe adapted from Will Coleman, Today.

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