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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

Vegan Thai Noodle Salad with Peanut Sauce

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6
  • 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!


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
  • ½ bunch cilantro, chopped (or sub basil and mint)
  • 1 tablespoon (or less, or more) jalapeño, finely chopped
  • ¼½ cup roasted, crushed peanuts ( optional 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
  • ½1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
  • ½ teaspoon salt

Sesame Ginger Tofu (Optional) Go to Link


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 the peanut sauce over top and toss well to combine.
  4. Taste: Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

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.

Salad will keep 4 days in the fridge.

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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