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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 317 reviews

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. Delish to say the least! We will make it again & again! My husband said it was way better than our local Thai restaurant . You deserve the 5 stars***** no question!






  2. Perfect follow up recipe to Vietnamese Salad Rolls! Use up those misshaped veggies, and extra “everything” in this salad: jicama, radish, cabbage & cabbage.
    And Sylvia’s peanut sauce?! To quote my daughter, who I invited to dinner, and the drive is over an hour: “If it has the peanut sauce, then yes, I’m coming.”






  3. The peanut sauce is sublime. I used the rice noodles, but may attempt with linguine for a bit more substance. Another winner dinner.






  4. Super easy and delicious. I have used crunchy peanut butter with success. Garnished with slices of cucumber.






  5. Hi – this salad looks delicious! I am eliminating sugar from my diet for a month (including honey and maple syrup etc). Sugar naturally occurring in fruit is ok. Do you have any suggestions for how to adapt the Thai peanut sauce recipe? Thank you!

  6. Very tasty indeed. A bit runny for my liking and didn’t hold up to the rice noodles. I added tahini which helped with the consistency.






    1. You can always add more peanut butter too, for a thicker sauce. We personally like the noodles lightly coated here. 🙂

  7. confirmed confirmed confirmed. Soooo good. The most perfect peanut sauce ever? Wouldn’t doubt it. I literally could not stop. I used fettucine but I would use spaghetti next time. I find rice noodles too light for a ‘heavier’ sauce like this. MAKE IT!!!!

    1. Thanks Nancy- this was a recipe we had at our restaurant back “in the day”.

  8. Absolutely delicious! The sauce is unbelievably good. I knew I was going to be gone all day so I made the sauce and put all of it over the warm noodles. I couldn’t help but snitch a couple bites (okay, 3 bites) before refrigerating them. The noodles soaked up some of the sauce which made them extra delicious .I finished making it today and served it with your Cashew Chicken on rice tonight. Both recipes are husband approved! Yay Definitely worth the time it takes to chop everything






  9. You are right. This Thai peanut sauce is wonderful. I stir fried everything & added a package of cooked ramen noodles. I served it hot instead of cold. Delicious! Thanks.






  10. I just made the peanut sauce and it is a bit of a “runny” consistency. Just want to make sure that is correct? Followed recipe exactly! Could I add some arrowroot to thicken up??

  11. This really is the BEST peanut sauce ever. I have tried so many different, very good ones, and this one is my favorite by far. I make this weekly. Sometimes I add tofu, sometimes we eat it as is. It is so fresh tasting and I love that it lasts in the fridge for days and still tastes great. My toddler daughters have loved this dish since they first tried it!

  12. This recipe is very easy, very adaptable, and so tasty! I lightly cooked the vegetables and they were delicious.






  13. I made this one evening my tot were at my mother in law’s and it definitely was worth making !
    I have made this several times and both my husband and I love it and surprisingly my mum too.
    Currently got most of the ingredients in to make another big batch !
    Thank you for your recipe!

  14. This salad is SO YUMMY! I finally got a food processor so it comes together even quicker now. I love all of the fresh veggies and the peanut sauce is delicious. I enjoy this salad year round and it keeps very well in the fridge.






  15. Very nice, with a touch of spice 😊 I used much less cayenne than suggested and found it spicy enough. I also put in all the dressing. Yum!

  16. I’m giving this 4 stars because the guests at the potluck said they liked it and took home the leftovers. I cut back on the red pepper because some guests don’t like spicy food – and if it were left out, I don’t think I’d miss it. I felt there are too many noodles and not enough sauce. I barely tasted the sauce once it was mixed in and by the next day, I couldn’t taste it at all. It’s good but not my favorite Thai noodle salad. It also took far longer to put together than I’d hoped – what with all the shredding and multiple dishes to clean.






    1. Hi Melisende- I originally had a note to double the sauce recipe in the recipe card. But after reading your comment, I manually doubled the recipe for the sauce, and updated the recipe card. Yes it is much better when the noodles are saucy! I agree. 🙂

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