Keep some room in your heart for the unimaginable. ~Mary Oliver~
The other day I got a hankering for an old standby we used to have on the Mizuna menu, the restaurant my friend Tonia and I started together way back when. Thai Noodle Salad with Peanut Sauce. Here it’s made with rice noodles and a boatload of crunchy veggies- cabbage, carrots, bell pepper and radish, then tossed in the most flavorful, balanced peanut sauce eeeeeeeeeever. Yes I may be biased – I’ve had many versions of peanut sauce, here and throughout Asia, but this peanut sauce is still hands-down my all-time very favorite! Not too sweet, perfectly balanced. The secret ingredient is fresh orange juice, giving it a delicious brightness. I highly recommend making a double batch of the peanut sauce to use with spring rolls or buddha bowls. If you are like me you will be eating it by the spoonful. It’s that good!
This Thai noodle salad is great made ahead, keeps well for 3-4 days -perfect for midweek meals and lunches. Top this with flavorful Sesame Ginger Tofu or chicken for added protein. So delicious!
It starts with 6 ounces of dry noodles. So here again, the salad is actually, by volume more veggies than noodles! My kind of salad.
Use linguine, soba noodles, pad Thai-style rice noodles, brown rice noodles or seriously any pasta you have in your pantry. Toss the pasta with 4 cups of shredded veggies. Add scallions, jalapeño and cilantro (or basil) and toss with the flavorful peanut sauce. Top with toasted, crushed peanuts.
The salad gets more and more flavorful each day.
Veggies like cabbage, carrots and radishes, stay crunchy in the salad, even over several days. The light and creamy peanut sauce is a nice contrast.
Make this as spicy as you want. I love adding fresh, finely chopped jalapeño to the salad for a little added heat.
Toss is up and garnish with the roasted, crushed peanuts at the end ( so they stay crunchy).
Healthy, delicious and filling- I love having this Thai Noodle Salad on hand for a quick healthy snack too!
Here it is with the Sesame Ginger Tofu….so good!
A fridge full of make-ahead salads, that’s what we’ve been feasting on at home this week. Super handy and time-saving, these are easy mid-week meals!
If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #feastingathome on Instagram. Cheers, friends!
If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #feastingathome on Instagram. Cheers, friends!
Thai Noodle Salad with Peanut Sauce
A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu for added protein!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6
- Category: Vegan Salads
- Cuisine: Thai
Ingredients
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- ½ bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- ¼-½ cup roasted, crushed peanuts ( garnish)
Thai Peanut Sauce ( make a double batch and save the rest for another use)
- 3 thin slices ginger- cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- ¼ cup peanut butter
- 1 orange ( ¼ cup orange juice)
- 1 med-large lime (3 tablespoon lime juice)
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark )
- 3 tablespoons honey or agave
- 3 tablespoons toasted sesame oil
- ½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
- ½ teaspoon salt
Sesame Ginger Tofu ( Optional) Go to Link
Instructions
Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss. Add the cold noodles to the bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
Notes
If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water.
The peanut sauce is fabulous! Looking forward to making the salad. Thank you!
Glad you like it Lynn!
What noodles do you use?
I’ve use all kinds but in these photos, these are rice noodles ( like you would use in Pad Thai) sometimes called “rice stick”.
I didn’t exactly follow your peanut sauce to the letter (I tend to like more garlic and I added a little less soy sauce and added in some oyster sauce) I also like a little more spice, so did a combination of sweet chili sauce and siracha, but the fresh orange juice is FANTASTIC. I’ve tried similar recipes and you’re right, the orange really listens every beautifully. I used Somen (thin Japanese noodles) for the salad and loved loved it! Great recipe.
I love this recipe! It contains colorful and fiber-rich foods that will keep you full and energize you. I recommend this to my patients!
★★★★★
Thanks Gioia! Appreciate the comment and the rating! All the best to you!
We absolutely loved this recipe! I used whatever veggies I had in the house (I’ve been working my way through a huge savoy cabbage), some tempeh and a little less rice noodles for just the two of us. I thought we’d have leftovers for lunch the next day but my partner ate it all! He even raved about it to his hunting buddies the next day and asked to have it added to the rotation.
Your website is the first one I look to when making my monthly meal plan and I always include a few your recipes each month. The recipes work with my cooking style of using whatever I have, always changing the recipe to taste and making veggies the bulk of the meal but are much better than I could ever come up with on my own! This one and your enchilada pie with the addition of sweet potatoes are my partner’s favorite vegan meals!
★★★★★
Thanks Tianna, really appreciate it!
Can this be served warm?
Tiffany- you could try it? I’ve never had it warm, but I’m not sure why it wouldn’t work. Give it a go!
Wonderful! I made this as written and it was even a hit with my spice-hating bro-in-law. The double recipe of sauce makes 2 cups for anyone wondering. 1 1/4 cups went into my salad so it may have been extra yum….
★★★★★
Loved this peanut sauce! Such unexpected flavour. Wanted to say that I really like your website and recipes. Everything is well laid out with great graphics in lots of white space. Definitely draws in and entices the reader to try the food.
Excellent work. 🙂
★★★★★
I am so inspired to make this. Getting fed up with meat, and looking for really healthy and vibrant recipes like this one. Your photography is gorgeous. And I love the rustic pottery and utensils. On the list for the weekend.
★★★★★
Big hit with my teens! I served it with tofu (kids had chicken). Peanut sauce was fabulous and really nice dip for the chicken. YUM
Awesome, so glad you liked it!
★★★★★
Holy wowzers I’m swooning right now after making this tonight. I had to make a few subs to accommodate a peanut allergy (used almond butter and toasted salted almonds chopped on top instead) and I forgot I was out of limes so added a bit of rice vinegar to maintain the right acidity. And WOW. I’m in love. This recipe is going into my regular rotation.(Also, I may have doubled it just so I could eat it for lunch all week too. No judging.)
Very nice and light peanut sauce, I added some crushed lemongrass to it as well.
thanks!
★★★★★
Can you suggest an alternative for the honey/agave? My husband does not process any of the refined sugars – it causes serious gastric problems. We love Asian dishes. I’ve made a darn good hoisin substitute using reduced prune juice. And I’ve had success using fruit jams sweetened only with juice. Any thoughts on what to use? I’m thinking either apricot or pineapple jam. Perhaps marmalade?
Try dates!
Awesome! I use udon noodles and it turned out great. Definitely make a double batch of sauce.
Just made this but as a twist, I added chicken and stir fried it with the veggies/sauce, and put it over soba noodles. So delicious even hot, the peanut sauce is just amazing, garnished with scallions, cilantro, and dry chinese noodles and it was just wonderful, my VERY picky guests loved it!
★★★★★
Hi Sylvia, looks amazing!! I am trying to cut out soy so wondering if it would be possible to eliminate soy sauce in dressing or if there is an alternative substitute for it.
What about Liquid Aminos Acid or Coconut Amino’s ( available at Trader Joes)
Thanks for sharing this amazing recipe! If making ahead for the week, would you suggest storing the cooked noodles, chopped veggies and peanut sauce separately and tossing together when ready to eat, or storing it all together from the beginning in one large bowl? Thanks so much!
★★★★★
I think it would be fine mixing it all together!
My husband and I love this dish! This will be perfect to eat during the summer, too.
★★★★★
Wonderful recipe!! I’m also in love with these serving utensils! Where did you get them??
★★★★★
Thanks Jessi! Got them at a vintage store. 🙂
Hi! Can’t wait to try this! Especially excited because you give basil as an alternative to cilantro (my husband can’t eat cilantro 😥). My only question: what is a ‘slice’ of ginger?
I’ll adjust the recipe to be more clear- thanks!
Oh my gosh, this is amazing! So yummy! I have extra dressing just to dip my veggies in for a snack. Thank you for the recipe. I made extra for my husband’s lunch and tossed some shrimp on it for him, and extra siracha.
If you are using cheap hydrogenated peanut butter because you’re a poor broke college student add a little water to break up the bonds between the peant butter and hydrogenated oil in order to thin it out. Id say about two table spoons.
Oh my! This dish is absolutely delicious! I used soba noodles and added the tasty sesame ginger tofu. The sauce was so flavorful that my daughter wants to use it on everything she eats…definitely the best ever!
★★★★★
Delicious! The peanut sauce is perfect. I made this without the noodles and just as a type of slaw the first time, and then the next time with courgette noodles (watching those carbs!). It’s a wonderfully versitile recipe. I’ve been making very similar sauces for ‘satay’ style for some time, and the orange is the perfect addition. Thank you so much for sharing!
★★★★★
Glad you enjoyed Dee!
I just happened across this recipe while looking for an entirely different recipe. This recipe is fantastic! I was highly skeptical that the peanut sauce would work out, especially without fish sauce. It is delicious! I also made the ginger sesame baked tofu. This was a winner as well (I usually do not like tofu–I am now a believer). I look forward to trying other recipes.
★★★★★
I just happened across this recipe while looking for an entirely different recipe. This recipe is fantastic! I was highly skeptical that the peanut sauce would work out, especially without fish sauce. It is delicious! I also made the ginger sesame baked tofu. This was a winner as well (I usually do not like tofu–I am now a believer). I look forward to trying other recipes.
★★★★★
I’m so glad you tried the tofu! Good for you!!!
Thank you, this is absolutely delicious! I made extra sauce so I wonder how long it will keep in the fridge?
★★★★★
One week!
This was a total hit with my family. I made this with the sesame ginger tofu. My family of carnivores ate every last bite. They raved about how good this was. I also included cucumbers to the salad, and more sriracha to the dressing since we tend to like the spicy side of life.
★★★★★
Perfect, glad you adapted to your tastes!