What type of noodles should I use?

Peanut noodles with vegetables and tofu in bowl.

Usually recipes for a cold noodle salad like this one use long noodles like linguine, spaghetti, or long rice noodles.

However, I prefer to use a shorter pasta for my cold noodle salads – like fusilli or penne.

It’s a lot easier to scoop short noodles from a bowl at potlucks & picnics, when there may be a lot of people pulling from it, including kids.

Long noodles have a way of wrapping up in themselves and sticking together.

And it can be hard to take just the amount that you want.

But short noodles are easy to scoop.

Of course, if you’d prefer to use long noodles instead, go for it!

What kind of peanut butter is best for the sauce?

I always prefer crunchy peanut butter to smooth. I like having that extra crunch in the bites.

But obviously a creamy peanut butter is going to give you a smoother sauce. So really, there’s no wrong answer here.

The only thing is to be sure to use a natural peanut butter that only has one or two ingredients – peanuts and salt.

Some more mainstream peanut butters add a bunch of sugar, which can throw off the taste of the dressing.

I’m not keen on added sweetener in my sauce. But if you like it sweeter, you can add a drizzle of maple or agave syrup without the peanut butter itself going overboard.

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Cook pasta according to package directions. Drain & set aside.

Sliced vegetables in metal bowl - cilantro, carrots, bell pepper, radishes, garlic.

Put the following sliced vegetables into a large mixing bowl:

Radishes
Carrot
Yellow onion
Red, yellow, or orange bell pepper
Garlic
Cilantro

Peanut sauce in bowl by sliced vegetables.

In another smaller bowl, make the peanut sauce by combining:

Peanut butter
Tamari
Brown rice vinegar
Water
Sriracha
Sesame oil

Add the pasta to the mixing bowl with the vegetables.

Pour on the peanut sauce & combine.

Add a handful of peanuts – whole or coarsely chopped.

Serve right away. Or put it into the refrigerator in a covered container to serve later.

Make it your own

Overhead bowl of cold peanut noodles on table by serving spoons and napkin.

You can easily make these cold peanut noodles your own by varying the ingredients to suit your preferences or pantry.

Use a different type of noodle – including rice noodles or spiralized vegetables for a gluten-free option.
Use a different type of nut butter like cashew, almond, or pistachio. Then top the noodles with the same type of nut or sesame seeds.
Add a small drizzle of maple or agave syrup into the sauce for sweetness.
Add about a teaspoon of freshly zested ginger.
Replace any of the vegetables with equal amounts of shredded cabbage, edamame, sliced green onions, sugar snap peas, or broccoli cut into thin matchsticks.
Top with cubed teriyaki-style tofu or vegan chick’n strips.