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!
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- ½ bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- ¼–½ cup roasted, crushed peanuts ( garnish)
Thai Peanut Sauce ( tip! make a double batch and save the rest for another use)
- 3 thin slices ginger- cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- ¼ cup peanut butter ( or sub almond butter!)
- ¼ cup fresh orange juice ( roughly ½ an orange)
- 3 tablespoon fresh lime juice ( 1 lime)
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- 3 tablespoons honey or agave
- 3 tablespoons toasted sesame oil
- ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
- ½ teaspoon salt
Sesame Ginger Tofu (Optional) Go to Link
- 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 the peanut sauce over top and toss well to combine.
- Taste: Adjust the salt (to you liking), add chili flakes if you want and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
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.
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