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.

Looking for more? Check out 25 Fresh & Easy Thai Recipes  or our 40 Must-Try Vegan Salads!
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!

Thai Noodle Salad | 60-sec video

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).

Peanut Allergy?

Substitute almond butter and toasted, slivered almonds!

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.

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!


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Vegan 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.  Add Sesame Ginger Tofu for added protein!


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)


  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.


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.


  • 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

Keywords: thai noodle salad, thai noodle salad recipe, Vegan thai noodle salad, thai salad, best peanut sauce, peanut sauce recipe, vegan thai noodle salad recipe

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  1. Wish I had discovered this sooner! What a winner of a dish, totally delicious and that sauce is to die for! Will become a regular staple in our house. Thank you!!

  2. AMAZING! SUPER YUMMY and easy to make. Definitely make a double batch because you will want to eat as much as possible.

  3. We *LOVE* this salad! I want to bring it down the shore. Has anyone tried making it ahead and freezing? Will that work?

  4. This was delicious and refreshing! I used coleslaw shreds, added extra rice noodles and some sliced chicken. I was impressed at how well the dressing blended with the salad. Also had yummy leftovers for the next two days! The dressing alone is fantastic, I’ll be making this again and again. Thank you!

  5. We have made this twice – tonight the sauce had fermented soybean paste for umami.

  6. Wow wow wow! 👌

    Un-freaki-believable. Easy to throw together and the sauce was fantastic! I never save recipes because I always like to try new ones but this is saved, printed, added to my book AND on my fridge to make weekly.

  7. What an amazing recipe; I served this with blackened tuna. The flavour of the sauce is refreshing and not at all dry like other peanut sauce recipes I’ve tried. I had no issues with the sauce sticking to the noodles or the salad ingredients and we used the extra sauce for dipping the tuna in. Will definitely be making this again.

  8. Your photography like your food is inspiring. The recipes are good for body and soul. Thank you for sharing your passionate love of food.

  9. Your photography like your food is inspiring. The recipes are good for body and soul. Thank you for your passionate love of food.

  10. My family’s favorite peanut-sesame noodle salad recipe! Halved the recipe for the sauce and it was still plenty generous for us. We subbed granulated garlic for the fresh (1/4 to 1/2 tsp granulated for each clove of fresh garlic), reduced honey to just 3T for the full recipe because hubby doesn’t like it overly sweet. The lime and orange juice essential as it brightens up the peanut butter and adds an additional layer of flavour complexity. Thank you Syliva! This recipe is a keeper!

    1. Hi Sandy, it is a looser sauce, intentionally, to better coat the noodles, but of course, do as you like! 🙂

  11. Loved this recipe as I do all your recipes that I have tried. The flavors in the sauce were amazing. I was skeptical about adding so much peanut butter, but with the other ingredients, the peanut butter was not overwhelming. Fabulous salad!! Will definitely be making it again. Your recipes are always so healthy and delicious!! Thank you!!

  12. I just made it. The sauce/dressing is fantastic. Salad not so good. I could not just drizzle it, I had to cover it with the sauce, otherwise it tasted raw veggies with no taste. And I don’t like soaked salads. Cucumber did absolutely nothing, I regretted that I used it. I think, that too much fresh basil is to blame (I spread it over veggies, so sauce didn’t suffer). Maybe a little too much of ginger too.
    Best regards, Renata.

  13. So delicious and satisfying! Thanks for another great recipe- this one is definitely going to be a regular. Wonderful flavours, I really enjoyed all the different textures- this was like a party in my mouth! I love a meal that leaves me feeling completely satisfied but not weighed down and sleepy. I am storing all the components separately and looking forward to a few more delicious meals over the next couple of days. Thank you!

  14. absolutely loved! thinking of new ways to use leftover sauce…I oddly had trouble distributing noodles and veggies. It was as if the wanted to separate.

    1. Glad you enjoyed MJ. I often will dress the noddles, place in serving bowl then top with the veggies and drizzle with a little more sauce. The veg does have a tendency to separate and sink.

  15. This was excellent, and it went so well with the Baked Sesame Ginger Tofu. It’s great to have other uses for your most excellent peanut sauce. I used savoy cabbage instead of red cabbage and I added English cucumber. I used brown rice pad Thai noodles, which were a perfect fit. I so appreciate how healthy your recipes are!

  16. Everyone in my family loved this recipe even my teenagers .The peanut dressing is fantastic. Tasty and healthy! Thank you for your inspiring recipes.

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