Thai Noodle Mason Jars with Peanut Dressing


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Learn how to assemble Thai Noodle Mason Jars with Peanut Dressing for an easy, healthy meal prep. Spend a few minutes putting them together and have Thai Noodle Bowls all week long!

Thai Noodle Mason Jars on a white table

I’m always trying to improve my lunch prep game. With everyone in school, I keep tons of these waffles and these pancakes in the freezer, so breakfast is easy. Dinner somehow works itself out since I’m testing 2 to 3 dinner-friendly meals most days. But lunches…lunches get lost in the shuffle. Having a prepped lunch in the fridge guarantees that I’ll get something much more healthy and satisfying than the forget-to-eat or snack-all-day that happens otherwise.

Enter this mason jar meal that is one part Thai Chicken Peanut Noodles and one part Thai Chopped Chicken Salad. Basically, it’s all my favorite things tossed in a sweet, savory Thai Peanut Dressing. Eat it in layers straight out of the jar, mixing as you go, or pour it into a bowl and toss it all together.

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Thai Noodle Mason Jars in a white bowl

Thai Noodle Mason Jars Ingredients

To assemble these meal-prepped noodle bowls, simply layer these ingredients (in this order) in a mason jar:

  1. Thai Peanut Vinaigrette – Use the homemade version below or a store-bought variety that you like. This goes on the bottom of the jar so that it doesn’t make any of the other ingredients soggy as it sits in the fridge.
  2. Cooked Noodles – I use Instant Ramen here, but soba noodles (these are a good gluten-free option), or spaghetti will work well. 
  3. Crunchy Vegetables – Use your favorite, but I use chopped bell peppers and sliced carrots (sliced baby carrots are what I used in the photos). 
  4. Baby Spinach – Finely chop the spinach leaves so that they can be packed tightly in the jars and easily tossed with the other ingredients.
  5. Peanuts – For that extra peanut flavor and crunch, top the finished bowl with roasted peanuts. It’s a good idea to store these in a separate jar, bag, or bowl and add them just before you eat the salad so that they stay crunchy.

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Thai Noodle Mason Jar next to a small jar of peanuts

Other Variations

  • Make it Vegetarian – Skip the chicken and use chickpeas. Saute them in oil and 2 tsp of Red Curry Paste for a flavorful option.
  • Change the Vegetables – I used bell peppers and carrots, but sliced snow peas, finely chopped broccoli florets, or halved cherry tomatoes would also be great.
  • Use Low-Carb or Gluten-Free Noodles – Want a low-carb option? Just use your favorite low-carb noodle. Need this to be gluten-free? Soba noodles or rice noodles would be great. 

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Thai Noodle Mason Jars
4.74 from 15 votes

Thai Noodle Mason Jars with Peanut Vinaigrette

Thai Noodle Mason Jars with Peanut Vinaigrette are layered with noodles and fresh vegetables for an easy meal prep that you can store in the fridge and take for lunch all week.
Makes enough for a recipe that will serve 5 (use the slider below adjust).
Prep: 20 minutes
Cook: 5 minutes
Servings: 5


  • 16-ounce Wide Mouth Mason Jars
  • Mixing Bowls
  • Saucepan


Thai Peanut Vinaigrette

  • 2 Tablespoons Light Coconut Milk
  • 2 Tablespoons Low-Sodium Soy Sauce
  • 2 Tablespoons Creamy Peanut Butter
  • 2 teaspoons Brown Sugar
  • 1 pinch Red Pepper Flakes (optional)
  • 5 Tablespoons Cooking Oil (I use grapeseed, peanut, vegetable, or avocado oil)

Thai Noodle Mason Jar Salads

  • 2 3-ounce packets Instant Ramen (seasoning packet discarded)
  • 1 Red Bell Peppers, finely chopped
  • 4 ounces Baby Carrots, thinly sliced
  • 2 cups chopped Cooked Chicken (like rotisserie chicken)
  • 3 ounces Baby Spinach, finely chopped
  • 3/4 cup Peanuts


  • Set out five 16-ounce mason jars. (I prefer the wide-mouth jars which are easier to fill.)
  • Make dressing by whisking together coconut milk, soy sauce, peanut butter, brown sugar, and red pepper flakes in a microwave-safe bowl. Microwave on high until peanut butter melts, about 30 seconds. Whisk in oil.
  • Divide dressing between jars.
  • Bring a pot of water to boil in the microwave or on the stovetop. Once the water is boiling, turn off the heat and then add ramen noodles (remember to discard the seasoning). Soak in hot water until tender, about 2 minutes. Drain.
  • Divide noodles between mason jars.
  • Top the noodles with bell peppers, carrots, chicken, and spinach (in that order).
  • Gently press the salad ingredients down and top with a lid.
  • Store mason jars in the fridge for up to five days.
  • Serve the salad by 1) transferring salad to a bowl and tossing everything together or 2) inverting the jar for a few minutes so that the dressing drips down over the other ingredients and then eating the salad straight out of the jar (this is how I prefer to eat my mason jar salads – everything won’t be totally mixed together, but it saves on dishes!).
  • Top the salad with peanuts right before serving.


Serving: 1jar | Calories: 462kcal | Carbohydrates: 11g | Protein: 21g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 442mg | Potassium: 546mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5486IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $10.00
Calories: 462
Keyword: DIY Thai, easy recipe, easy Thai recipe, make-ahead meal, mason jar salad, meal prep, noodles
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Portrait of a girl (Clara) and her books…

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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.74 from 15 votes (14 ratings without comment)

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