Thai Style Cold Cashew Noodle Salad!

Noodle or pasta “salad” has always seemed to me, to be, a wee bit of an oxymoron…. I just, generally, don’t count them as real salad… UUUUUNNNNNNLEEEESSSSSS they are chock full of some serious greeny freshness! This one is! So you don’t have to have that ughhhh feeling like you just carb-loaded on one of your “my body is a temple” days.

A great Spring/Summer meal which can stand alone as lunch or dinner, plus you can make a whopping batch of it for a potluck or BBQ. Some coconut, citrus or satay (prawn, chicken, tofu, ostrich, what-have-you) skewers all charred and yummy would be a great addition.

I will keep this one short so I actually stand a chance of getting another post out soon!!!!

Bits & Pieces:

  • Sugar snap peas/beans sliced and diced (cleaned and trimmed)
  • Bell peppers sliced (red and yellow are my fave)
  • Jalepenos sliced or diced (red and green if you can find both) OPTIONAL 
  • Scallions thinly sliced
  • Mixed sturdy* greens (washed and chopped) *baby kale, chard and spinach hold up a lot better than lettuce!
  • Roasted unsalted cashews chopped
  • Red Thai Chilis sliced (OPTIONAL for you heat loving folks!)
  • Shallots sliced and fried til brown in olive oil (drained on paper towel)
  • Fresh cilantro chopped (soaked, drained, spun well! I usually do this three times as the grit can stick) OPTIONAL
  • Fresh Thai Basil chopped or torn (gently washed and pat dry with paper towel… this stuff can damage easily. Make sure to prep last as it can oxidize) *regular fresh basil is fine too!
  • Fresh Asian egg noodles (chow mein noodles) boiled, rinsed with cold water and drained (follow the package but don’t over cook you want chewy texture not soggy! Usually about 1-2 mins max!!!)

*** If planning to eat all of it the same night feel free to go with rice noodles. But this dish tastes great the next day and I love it with egg noodles personally.

Prep everything!

“Wow those are some detailed instructions thanks Cate!” said random reader. “Don’t mention it ;)” responded Cate. 


  • Fish sauce
  • Soy sauce
  • Sweet Soy Sauce (Kecap Manis)
  • Honey (unpasteurized) OR/ coconut palm sugar
  • Fresh lime juice
  • Olive oil
  • White pepper
  • Garlic cloves

Blend til smooth!

Seriously?!?!? Again with the vague instructions…. WELL….I can’t recall the amounts exactly as I had this in my drafts pre-laptop coma. But basically you want to balance your acid (lime) with some sweetness (honey and kecap manis) to round off the saltiness (soy and fish sauce) and you want enough oil to make it smooth and luxurious.

Anyhoo I have commandeered my boyfriends laptop til my birthday when I have a sneaking suspicion there may be a new one in my midst! Fingers crossed 🙂 And then my oh-so-tech-savvy darling can find my cloud of food pictures and move them over. And then I can get back to recipeing it up for you…. That is not a word. Nor should it ever be.

For now I will attempt to finish all my recipes in draft til I can start getting some new fare to ya!

To make this here mountain of noodles and greenery vegan just fish out the fish sauce and adjust the other flavours to suit your palette.

And oh… Once you have “prepped everything” and “blended til smooth” feel free to throw it all in a large bowl and TOSS THAT SALAD! I like to serve with tongs. It just feels right. So do like I do and TONG ta TONG TONG TONG. 

Check out the snaps!


Bell peppers, jalepenos, sugar snaps, Thai basil, cilantro, scallions, baby chard/spinach/kale mixed greens….


Fried shallots and red Thai chilis!


Chopped roasted unsalted cashews.


All mixed up with noodles and dressing!

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