Best Ever Thai Noodle Salad with Peanut Sauce
Packed with nutritious vegetables, this Thai noodle salad recipe has the best peanut sauce ever! This vegan salad keeps well in the refrigerator for up to 4 days and is perfect for potlucks and Sunday meal preparation.
The other day, I had a craving for a classic dish off the menu at Mizuna, the vegetarian eatery that my friend Tonia and I founded many years ago. Peanut sauce and Thai noodle salad. The most delectable, well-balanced peanut sauce ever is combined with rice noodles and a ton of crunchy vegetables, including bell pepper, radish, carrots, and cabbage!
Perfect for midweek meals and lunches, as well as potlucks and get-togethers, this vegan Thai noodle salad is a terrific salad to make ahead of time and stores nicely in the refrigerator for three to four days. If you’d like, top this with baked chicken or tasty Sesame Ginger Tofu for extra protein. So tasty!
Yes, I may be biased, but this Thai peanut sauce is still my very favorite! I’ve tried many different varieties both here and in Thailand. It’s wonderfully balanced and not overly sweet.
How to make Thai Noodle Salad!
Make the noodles. Six ounces of dry noodles are the first ingredient. Once more, the salad is actually my kind of salad it has a lot more vegetables than noodles. Use any pasta you have in your cupboard, such as brown rice noodles, soba noodles, linguine, or Pad Thai-style rice noodles. Personally, I adore these rice noodles.
Prepare the herbs and vegetables. In a large bowl, combine 4 cups of shredded vegetables, including red cabbage, carrots, bell pepper, radishes, green onions, jalapeño, and cilantro (or basil).
How to Make the Peanut Sauce.
In the mixing dish, mix together the noodles, vegetables, herbs, and peanut sauce.
If desired, garnish with crumbled, toasted peanuts! This Peanut Chili Crunch is another option.
If you like, you can add protein in the form of shrimp, baked or shredded chicken, or crispy or baked tofu.
Which vegetables should I use?
🤜 Red cabbage
🤜 Bell pepper
🤜 Carrots
🤜 Radishes
🤜 Cucumber
🤜 Jicama
use any veggie that will stay crunchy in the salad for several days.
A pleasant contrast is the creamy, mild peanut sauce.
Feel free to add as much spice as you like. For a little extra spice, I prefer to add freshly chopped jalapeño to the salad.
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).
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Thai Noodle Salad with Peanut Sauce
Course: Main Course, Side DishCuisine: ThaiDifficulty: Easy2
servings15
minutes15
minutes286
kcalThis easy and tasty dish for Thai Noodle Salad with Peanut Sauce recipe is full of nutritious vegetables. This gluten-free and vegan salad may be prepared ahead of time and is ideal for large parties or midweek meals.
Ingredients
6 ounces dry noodles (brown rice noodles, pad Thai style rice noodles, soba noodles, linguini)
4 cups of grated or shredded red cabbage, carrots, and radish
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
1/4–1/2 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
1 – 1 1/2 teaspoons cayenne pepper (or a squirt of sriracha sauce)
1 teaspoon salt
Directions
- Cook Noodles: Prepare pasta as directed on the package. (For rice noodles, see notes.) Drain and run cold water over it.
- Blend the Peanut Sauce: Use a blender to blend the peanut sauce ingredients until they are smooth while the noodles are cooking.
- Add the bell pepper, scallions, cilantro, jalapeño, and shredded vegetables to a serving bowl and toss. Throw. Toss again after adding the chilled noodles to the serving bowl. Drizzle some peanut sauce on top and mix thoroughly; you don’t have to use all of it; just enough to coat thoroughly. (The additional sauce can soak up the sauce overnight, so save it for any leftover salad.)
- 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.
Recipe Video
Notes
- Pad Thai type rice noodles should be prepared by adding them to a saucepan of boiling water. Switch off the heat, stir, and soak for two to three minutes until the food is soft. Then, drain and run under cool water. As an alternative, cover the noodles in a baking dish with boiling water, soak them until they are tender, and then drain.
