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
Thai Noodle Salad | 60-sec video
Thai Noodle Salad with Peanut Sauce
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
- 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: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
- Blend the Peanut Sauce: while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
- 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.)
- 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
Wow this truly is the BEST peanut satay sauce! Salad is a total winner on flavours
Awesome Tiffany! Glad you liked it!
This is a delicious salad. Took it to a potluck and everyone wanted the recipe, it was a big hit.
Nice Zodi! This is one of our long time favorites.
Love this salad and the dressing is delicious.
Thankyou!
So great to hear Angela!
I’m the odd one out here with this recipe. I did not care for the orange juice in this dish and felt it overpowered the flavor of the sauce. If I make it again, I’ll decrease the orange juice or omit it completely and add a bit of rice vinegar instead. I’ll also decrease the amount of raw garlic. Thanks for the recipe.
Well I guess it is not for everyone. 😉
I have tried this salad on the menu at the Byford tavern in wa it’s the most popular dish served with charsui chicken now I am giving it a go at home thanks for the recipe
Perfect Dianne!
I’ve made several batches of the peanut sauce to have on hand the past couple of months to use with all my garden veggies as a dip. My husband and i both love it!
Thanks, Leslie- yes a good one to have on hand!
I often make this to rave reviews and requests for the recipe. Making the sauce in the blender makes it so much easier than stove top or whisking (both messy!)
I double the sauce so extra can be served at the table.
Perfect Jane!
This sauce is out of this world and the crunch of the slaw is fantastic! This is the best peanut noodles I have ever had – at home or at a restaurant.
thanks Emily!
I never leave comments on recipes, but dang. 5 stars is not enough for this recipe! Wow. The most delicious and refreshing summer Thai salad
Awesome, and thanks Guiliana!
Suggestions for peanut butter? Natural (no sugar added), creamy, chunky?
Hi I updated the link in the post-yes natural, either chunky or creamy will work. 😉
Really BEST sauce ever🔥Made the salad only with zoodles (green and yellow), carrots and cabbage. It was outstanding! Thanks for all those magnific recipes.
Grea to hear! And thanks so much Les!
I grated a little ginger rather than slicing it and I only used 1 tbsp of Sesame oil. Other than that I followed the recipe. I had sriracha, honey, Thai noodles and reg soy sauce. I love the options and I really like the recipe and I shared it with my mom and friends.
Great to hear!
Why make a Thai salad, and then toss in some Jalapeños in it instead of using Thai chili? Let the thai flavors stay thai.
Aside from that the recipe is fine
In order to curb the heat. Feel free to use Thai chilies. 🙂
This is delicious! Part of a regular weekly menu and often what I now bring to potlucks.
Quick question- can you make sauce ahead and freeze?
Thanks, Sylvia.
Hi Jodi, thanks! I think some folks have frozen it with good success, but I have not personally tried.
Wowza. This was even better on day 2. Make it with the sesame ginger tofu. And double the tofu recipe and the peanut sauce for snacking.
Awesome Julie, thanks!
Delicious! That dressing is sooo yummy! A great salad for a hot summer day; very refreshing. Thank you for the recipe.
Thanks so much- glad you liked it!
Absolutely amazing. Another true ‘Feast’. Thank you so much for yet another super nutritious and incredibly delicious recipe. The sauce is highly addictive by the way 🙂
Thanks so much Jo!
We loved it! Flavourful, crunchy and pretty! Thank you!
Glad you enjoyed Mandy!
I love your website and recipes but is there a way to get removed from getting emails with everybody’s comments???
Hi Kelly, just unsubscribe at the bottom of the email when you get this comment in your inbox. 😉
Another very tasty vegan and vegetarian friendly recipe. I used my food processor to shred multicolored carrots and cabbage (I left out the radishes, as I’m not a huge fan). Had no cilantro, so threw in some fresh basil. Didn’t blend the dressing (which I made with crunchy peanut butter), just whisked it. I added baked Sesame-Ginger tofu, using your recipe. Used brown rice Pad Thai noodles. Yum! Tasty, spicy, and lots of texture (which I like).
Perfect Mona- thanks!
I made your tai noodle salade with peanutsauce. It was verry good. Tasty but not overpowering, the saus was in balance. The vegetables were also crunshy en in hamony. I had no peanuts and used smokes almond, also fine taste. Thanks for this recepy.
Glad you enjoyed!
As always, an incredible recipe from Sylvia. Excellent flavours! Going to take to a friend’s cottage and serve with satay chicken skewers for a lovely lunch.
Sounds lovely Julie, glad you are enjoying!
Such a versatile recipe! I forgot to grab fresh cilantro, had ponzu instead of soy sauce, and it was still fantastic!
I used a thin meifun rice noodle. I can imagine adding grilled prawns or fried tofu…
Thank you for helping me eat well!
Great to hear Jessica!
Made this last night. Fabulous and soul satisfying recipe. Delicious. Quick. Crunchy. A great way to use up fresh raw veggies. I used rice noodles & chose 1/2 tsp cayenne pepper which gave it a warm heat. Will repeat. Will add baked/fried tofu sometime too. Thanks Silvia for yet another winner. .
Perfect Tracy!
Dear Sylvia,
Just found you on the wonderful web world! I have made the Thai noodle salad today (with a few variants, basically what I had to hand) and it was lovely! Even ‘The Carnivore’ was impressed. Thank you for all the fantastic recipes and the expertise you are sharing. For those of us in the UK Delicoius Magazine has a conversion chart of US cups to UK grammes which is helpful.
Thanks Valerie! We also have a toggle on the recipe card now that can convert it for you!
After the sticky, gummy noodle experience I decided to try to remedy the situation, I used a scissor in my bowl to cut and cross cut the noodle/vegetable mixture a bit, then I added LOTS more shredded veggies. It worked beautifully.
Sadly, the next day when I went to serve the dish to family, the peanut sauce had lost much of its previously incredible flavor.
So, to perk things up a bit, I added sliced nectarines (I was out of mandarin orange)….and I splashed with Sweet Chili sauce, These steps really helped revive the flavor level.
Next time I’ll mix in advance with a little Peanut Sauce….saving the remainder to add just before serving.
I’m definitely keeping this recipe!!
Thank-you 💕