Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Thai Noodle Salad (Vegan!)


  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Vegan Thai Noodle Salad is a fresh and flavorful dish packed with crunchy vegetables, rice noodles, and a creamy peanut dressing. Perfect for meal prep, lunch, or a light dinner, this easy recipe is bursting with bold Thai-inspired flavors.


Ingredients

Scale

For the Salad:

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded cabbage (red or green)
  • 1 small cucumber, julienned
  • 3 scallions, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ cup roasted peanuts, chopped
  • 1 tbsp sesame seeds

For the Dressing:

  • ¼ cup peanut butter
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp lime juice
  • 1 tbsp maple syrup or agave
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sriracha or chili paste (adjust to taste)
  • 1 tsp sesame oil
  • 23 tbsp water (to thin, as needed)

Instructions

  1. Cook the Noodles: Prepare the rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.
  2. Prep the Vegetables: Thinly slice or shred the carrots, red bell pepper, cabbage, and cucumber. Chop the scallions and cilantro.
  3. Make the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, minced garlic, grated ginger, sriracha, sesame oil, and water until smooth.
  4. Assemble the Salad: In a large mixing bowl, combine the cooked noodles, chopped vegetables, and dressing. Toss everything together until well coated.
  5. Garnish & Serve: Top with roasted peanuts, sesame seeds, and extra cilantro. Serve immediately or refrigerate for enhanced flavor.

Notes

Add Protein: Toss in tofu, tempeh, chickpeas, or edamame.
Different Noodles: Swap rice noodles for soba, whole wheat spaghetti, or zucchini noodles.
Nut-Free Option: Use sunflower seed butter and swap peanuts for toasted pumpkin seeds.
Spice it Up: Add extra sriracha or red pepper flakes.
Extra Crunch: Include shredded Brussels sprouts or water chestnuts.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: salad , main course, side dish
  • Method: no cook
  • Cuisine: thai

Keywords: Vegan Thai Noodle Salad Peanut Dressing Noodle Salad Thai-Inspired Cold Noodle Salad Easy Vegan Meal Prep Healthy Asian Noodle Salad