Thai Noodle Salad with the BEST EVER Peanut Sauce, loaded up with healthy veggies! This vegan salad is great for potlucks and Sunday meal prep and lasts up to 5 days in the fridge. Watch the video!

Thai Noodle Salad with Peanut Sauce- loaded up with healthy veggies and the BEST peanut sauce. Vegan & Gluten-Free

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 vegetarian 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 ever!

This vegan  Thai Noodle Salad is great made-ahead salad, and keeps well for 3-4 days in the fridge -perfect for midweek meals and lunches, or potlucks and gatherings.  Top this with flavorful  Sesame Ginger Tofu or baked chicken for added protein if you prefer.  So delicious!

Yes, I may be biased – I’ve had many versions of Thai peanut sauce, here and throughout Thailand, but this Thai Peanut Sauce is still hands-down my all-time very favorite!  Not too sweet, and perfectly balanced.

Expert Tip

The secret ingredient in this recipe is fresh orange juice, giving it a delicious brightness.  I highly recommend making a double batch of the Thai 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! (Also know that this works with almond butter too!)

the best Peanut Sauce!

How to make Thai Noodle Salad!

  1. Cook the noodles. 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. I personally love rice noodles here.
  2. Prep the veggies and herbs.  You’ll need 4 cups of shredded veggies- red cabbage, carrots, bell pepper, radishes, plus green onions, jalapeño, and cilantro (or basil) and place in a large bowl.
  3. Make the Peanut Sauce.
  4. Combine the noodles, veggies, herbs and peanut sauce in the mixing bowl.
  5. Garnish with toasted, crushed peanuts if you like! Or try this Peanut Chili Crunch!
  6. Add protein if you like: shredded or baked chicken, baked tofu, crispy tofu, or shrimp.
A fork full of Thai Noodle Salad with Peanut Sauce in a bowl.

What veggies to use?

  • red cabbage
  • bell pepper
  • carrots
  • radishes
  • cucumber
  • jicama
  • use any veggie that will stay crunchy in the salad for several days.

The light and creamy peanut sauce is a nice contrast.

Peanut Sauce being poured into a bowls with the Thai Noodle Salad.

Make this as spicy as you want. I love adding fresh, finely chopped jalapeño to the salad for a little added heat.

Vegan Thai Noodle Salad with Peanut Sauce in a bowl.

Toss it up and serve it in a serving bowl.

Garnish with the roasted crushed peanuts and chopped scallion at the end ( so they stay fresh and crunchy).

FAQS

  • Peanut Allergy? Substitute almond butter and toasted slivered almonds!
  • Making it ahead? Feel free to keep the noodles and veggies, separate from the dressing, crushed peanuts and herbs until ready to serve!
  • Storage: This salad will keep 4-5 days in the refrigerator.
Thai Noodle Salad with Peanut Sauce

Healthy, delicious and filling- I love having this Thai Noodle Salad on hand for a quick healthy snack too!

Thai Noodle Salad

Here is the Thai Noodle Salad topped with the Baked Sesame Ginger Tofu. My absolute favorite.

Vegan Thai Noodle Salad with baked tofu and peanut sauce.

Hope you enjoy this vegan Thai Noodle Salad with Peanut Dressing. Make a batch on Sunday and have it throughout the week- you’ll love yourself for it- I promise!

More Asian Salads You’ll Love!

Hope you enjoy this one – please rate and share your comments below! Pinning and sharing is always appreciated too!

xoxo

Sylvia

Thai Noodle Salad | 60-sec video


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Thai Noodle Salad with Peanut Sauce- loaded up with healthy veggies and the BEST Thai Peanut Sauce EVER! Vegan & Gluten-Free | www.feastingathome.com |#thainoodlesalad #vegan #thainoodles #peanutsauce #peanutdressing #veganthainoodlesalad #vegansalad #mealprep #asiannoodlesalad #thairecipes #thaipeaunutsauce

Thai Noodle Salad with Peanut Sauce

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Description

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.  Add Sesame Ginger Tofu for added protein! Watch the video. 


Ingredients

Units Scale
  • 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
  • 4 cups mix of red cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • 1/2 bunch cilantro, chopped (or sub basil and mint)
  • 1 tablespoon (or less, or more) jalapeño, finely chopped
  • 1/41/2 cup roasted, crushed peanuts ( optional garnish)

Thai Peanut Sauce ( You may not need all- so save extras for another use.)

  • 5 thin slices ginger- cut across the grain, about the size of a quarter.
  • 2 cloves garlic
  • 1/2 cup peanut butter ( or sub almond butter!)
  • 1/2 cup fresh orange juice ( roughly 1 large orange)
  • 1/3 cup fresh lime juice ( roughly 2 limes)
  • 1/4 cup soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 11 1/2 teaspoons cayenne pepper ( or a squirt of sriracha sauce)
  • 1 teaspoon salt

Add this Baked Sesame Ginger Tofu (Optional)


Instructions

  1. Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  2. Blend the Peanut Sauce: while noodles are cookig, blend the peanut sauce ingredients together using  a blender until smooth.
  3. Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  4. Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

Noodles:  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. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.

Salad will keep 4 days in the fridge.

Nutrition

  • Serving Size: 1 1/8 cups
  • Calories: 286
  • Sugar: 13.3 g
  • Sodium: 374 mg
  • Fat: 13 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 39.9 g
  • Fiber: 2.6 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

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Comments

  1. Holy Cow! Thank you so much. Love the dressing and the salad is going to be a big hit for dinner tonight paired with a pork tenderloin






  2. This is a delicious recipe and one that I will make many more times. It is full of fresh veggies and the sauce is the “bomb”. It doesn’t get better than this. Thank you for such a delicious recipe.

  3. Couldn’t wait to make this with all my fresh ingredients from the market. I doubled the noodles so that I had leftovers, and looking forward to having it after it sits a day.

    It is definitely on the hot side (i like things mild) – I used 1 tsp of the cayenne, so next time I would dial it back to 1/4 or 1/2 but my partner loved it!
    How long does the peanut sauce keep in the fridge? I have so much leftover!






    1. Sorry about the spice! Peanut sauce will keep for around 4-5 days in the fridge- it also freezes well!

  4. Definite 5 star recipe. I made it for a graduation party and it was a hit, with vegans and non vegans alike. Even the toddlers ate the the noodles out of the salad. Thanks!






  5. I have just made the peanut sauce and it is yummy! I’m making the rest tomorrow for a party. I’m wondering which noodles will hold up best. Did you use linguine in the video? It’s such a pretty dish.

  6. I have made this recipe twice now the second time I also made the Sesame Ginger Tofu to make it a complete meal.
    This recipe is so delicious my whole family loved it. I will be making it often we love it so much.
    Thank you so much for the recipe

    1. It is at it’s best the day of. You can get all the components prepped and ready to assemble a day or two before hand.

  7. This tasted great! Happy to have found a healthy and flavourful recipe. Everyone in our family loved it.






  8. This is so good! My husband and I both loved it. The dressing is so lush!
    I only found your blog a few days again when I baked your fab sourdough bread recipe, then realised you also have lots of vegan friendly recipes, YAY!






  9. Turned out great! Thanks for sharing:)

    I’m very new to cooking and being the stay-at-home person at the moment – some times my cooking creations don’t turn out perfectly however when I have my boyfriend a little taste test of the peanut sauce he was hesitant to try but then lit up and finished the whole spoonful and even helped cook the chicken to get dinner ready faster!!

    Cleaned his plate and asked for left overs for lunch :)))

    Thanks for making this recipe a winner, I felt so proud to make something delicious finally!






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