Thai Peanut Noodle Salad

When your plate's feeling a little beige and boring, it's time for Thai peanut noodle salad to enter the stage. This delicious mix of noodles and a vibrant ensemble of red bell pepper, shredded carrots, cabbage, and a delicious peanut sauce is an eye-candy feast that can be eaten warm or cold in about 20 minutes.

Just like my Saucy Gochujang Noodles, vegan Thai noodle salad is a refreshing delight! It leaves you feeling great without being heavy or oily, and it's definitely not lacking in flavor. Packed with fresh ingredients, it's absolutely delicious and quick to make.

The Spicy Thai Peanut Sauce is the real star of the show. It has just the right amount of sweetness, savory, and spice. This dish is perfect for a light and refreshing lunch or dinner. It can be customized with different vegetables or plant-based proteins such as tofu or tempeh for a delicious plant-based meal.

For more delicious salads, try Buffalo Cauliflower Salad, Asian Cucumber Salad, and Vegan Greek Pasta Salad. And for a delicious fresh bite of raw veggies, try Vegan Summer Rolls.

Why You'll Love This Recipe

• It's plant-based
• Easy to prepare
• It's customizable. You can add or subtract vegetables, adjust the amount of sauce, and use any noodles to suit your tastes, including rice noodles, udon, ramen, or soba.
• It's packed with veggies, providing vitamins and minerals that are essential for good health
• A good option for those trying to eat healthier
• It is perfect for meal prep. You can make a large batch on the weekend and enjoy it throughout the week for a quick and easy lunch or dinner.
• can be eaten warm or as a cold noodle salad

Ingredients

Here is what you'll need to make this Asian noodle salad. It's very customizable. Think of it as a road map, but with all the detours and pit stops left up to you. See recipe card for suggested quantities.

• This recipe includes sliced carrots, scallions, cabbage, and peppers, but feel free to add vegetables you have on hand, like cucumbers, bean sprouts, and red onions. For less chopping, buy a bag of precut cabbage available at most grocery stores or add broccoli slaw. I love purple cabbage, but green cabbage works well too.
• There is no need to cook any of the vegetables. Raw vegetables are a great source of fiber, which can help keep your digestive system healthy and functioning properly. So keep it easy and keep them raw.
• Noodles: I love the ramen noodles, udon, or soba noodles for this salad.
• Scallions: These are also known as green onions.
• Peanut Butter: I use any peanut butter for this sauce - including the standard 'Jiffy' kind or the natural kind with only peanuts as the ingredient.
• Soy Sauce: Sub with Tamari or liquid aminos for a gluten-free version.
• Sesame Oil: I use toasted sesame for a rich, nutty flavor.
• Maple Syrup: I use agave syrup as a substitute, but brown sugar can also be used.

Variations

• Enhance the salad with additional crunchy vegetables like snap peas or cabbages like Napa, green, or savoy. You can also use a bag of pre-shredded broccoli.
• Use Thai basil instead or in addition to the cilantro.
• Diced mango or pineapple adds a tropical sweetness that pairs well with the peanut dressing.

How to Make Thai Peanut Noodle Salad

Here is the process in pictures. See the recipe card for details.

Step 1: Boil the noodles according to the package instructions.

Step 2: While they boil, make the creamy peanut sauce by placing all the ingredients in a large bowl and whisking them together. Add water as needed to thin it out.

Step 3: Slice up the vegetables and put them into the large bowl with the peanut sauce.

Step 4: Drain and run the noodles through cool water. After draining, add them to the other ingredients and toss well. Top with crunchy peanuts, red pepper flakes, lime wedges, and more fresh cilantro if desired.

Top Tips

• Customize the amount of Thai peanut noodle dressing to your liking. Some people prefer a lighter coating, while others prefer a more generous amount. The dressing soaks up as the salad sits in the refrigerator. Reserve some dressing or make a double batch to freshen up leftovers later.
• If the noodles are left to sit while you prepare the other ingredients, let them sit in cold water after cooking to prevent them from sticking together.
• Use a mandoline to slice the cabbage and peppers really thin and easily if desired.

Serving Suggestions

• This salad is delicious, either chilled or at room temperature, perfect for picnics or potlucks.
• Add toasted sesame seeds or crispy fried shallots for added texture.
• Serve the noodle salad over a bed of mixed greens or baby spinach for a refreshing, leafy base.
• Pair with grilled or roasted vegetables like bell peppers, zucchini, or asparagus for a smoky complement.
• Serve with slices of ripe mango for a sweet and tangy contrast.
• Top with smoked tofu or tempeh.
• Squeeze fresh lime juice over your bowl for a bright, citrusy kick.
• Add a spoonful of chili garlic sauce or sriracha for some extra heat.

Storage

Prepared Salad: If you're storing the whole salad already mixed, store it in an air-tight container in the fridge for 2 days. The noodles will soak up the dressing making the noodles slightly mushy if left in the fridge for too many days. Consider making an extra batch of sauce, if you would like to freshen up the salad.

Separate the Components: If possible, store the noodles, vegetables, and dressing separately to maintain the best texture and flavor. This is great for meal prep to keep the integrity of the salad fresh. When ready to serve, combine the noodles, crunchy veggies, and dressing. Toss well to ensure everything is evenly coated.

Peanut Noodles FAQS

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