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!
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!)
How to make Thai Noodle Salad!
- 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.
- 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.
- Make the Peanut Sauce.
- Combine the noodles, veggies, herbs and peanut sauce in the mixing bowl.
- Garnish with toasted, crushed peanuts if you like! Or try this Peanut Chili Crunch!
- Add protein if you like: shredded or baked chicken, baked tofu, crispy tofu, or shrimp.
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.
Make this as spicy as you want. I love adding fresh, finely chopped jalapeño to the salad for a little added heat.
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.
Healthy, delicious and filling- I love having this Thai Noodle Salad on hand for a quick healthy snack too!
Here is the Thai Noodle Salad topped with the Baked Sesame Ginger Tofu. My absolute favorite.
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!
- 40 MAKE-AHEAD VEGAN SALADS!
- Vietnamese Noodle Salad
- Sesame Cabbage Noodle Salad
- Simply Suwanee’s Thai Glass Noodle Salad
- Easy Crunchy Asian Slaw
- Thai Crunch Salad with Peanut Ginger Dressing
- Soba Noodle Salad
- Asian Cucumber Salad
Hope you enjoy this one – please rate and share your comments below! Pinning and sharing is always appreciated too!
xoxo
More from Feasting At Home
Thai Noodle Salad | 60-sec video
Thai Noodle Salad with Peanut Sauce
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6-8
- Category: Vegan, Salad
- Method: Tossed
- Cuisine: Thai
- Diet: Vegan
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
- 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
- 1/4–1/2 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
- 1 – 1 1/2 teaspoons cayenne pepper ( or a squirt of sriracha sauce)
- 1 teaspoon salt
Add this Baked Sesame Ginger Tofu (Optional)
Instructions
- Cook Noodles. *See notes for rice noodles. Cook pasta according to directions on the package. Drain and chill under cold running water, drain.
- Peanut Sauce. While noodles are cooking, add all the peanut sauce ingredients to a blender and blend until smooth. (You can do this up to 3 days ahead and refrigerate.)
- Prep your veggies. Slice, grate, and chop.
- Combine. 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 it well, generously. (Save any extra sauce for any leftover salad, as it can soak up the sauce overnight.)
- 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
Rice Noodles: If cooking pad thai style rice noodles, 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 cup
- Calories: 214
- Sugar: 10 g
- Sodium: 280.5 mg
- Fat: 9.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 29.9 g
- Fiber: 2 g
- Protein: 2.9 g
- Cholesterol: 0 mg
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.
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!
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!
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 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.
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!
Wonderful recipe!! I’m also in love with these serving utensils! Where did you get them??
Thanks Jessi! Got them at a vintage store. 🙂
My husband and I love this dish! This will be perfect to eat during the summer, too.
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!
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)
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!
Awesome! I use udon noodles and it turned out great. Definitely make a double batch of sauce.
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!
Very nice and light peanut sauce, I added some crushed lemongrass to it as well.
thanks!
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.)
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!
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.
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. 🙂
Most delicious peanut sauce! Yummy!
I used soba noodles and loved the taste of them!
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….
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!
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!
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!
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.
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”.
The peanut sauce is fabulous! Looking forward to making the salad. Thank you!
Glad you like it Lynn!