Easy vegan Thai noodle salad with homemade peanut dressing. A healthy and tasty main dish or side perfect for meal prep. Plant-based, easily made gluten-free, and dairy-free.
Two of my favorite things in life are noodles and Thai food. But, as hot as it’s been this summer I just can’t handle turning on a stove and whipping up a big meal. So, lately, most of our meals have consisted of cold noodle salads.
But, this Thai noodle salad, by far, is our absolute favorite!
Delicious noodles, fresh vegetables, and creamy peanut dressing, topped with fresh cilantro add so much flavor and texture. And, if you want more crunch you can top with crushed peanuts or sesame seeds.
This recipe is a great make-ahead dish and will keep for up to 5 days in the refrigerator and it’s super healthy!
You can enjoy it as a side at any gathering or add this grilled marinated tofu to make it an incredibly satisfying and filling meal!
Table of Contents
Thai Noodle Salad Ingredients
For the salad
- Noodles: you can use any noodle you like but I prefer brown rice noodles, linguini, soba noodles, or pad thai rice noodles
- Vegetables: red bell pepper, purple or red cabbage, carrots, edamame, and green onions.
Peanut Dressing
- Peanut Butter: make sure the only ingredients are peanuts and maybe a little salt.
- Soy Sauce: for adding the “umami” flavor in most Asian dishes. Use low-sodium soy sauce or tamari if making this dish gluten-free.
- Maple Syrup: adds sweetness and provides balance with the savoriness of the recipe.
- Acid: apple cider vinegar or rice vinegar
- Spice: garlic and dried ginger
How To Make Vegan Thai Noodle Salad
Start by cooking the noodles according to the package instructions.
While you’re waiting on the noodles to cook start working on the peanut dressing by tossing all of the ingredients into a blender. Easy and done!
Once the pasta has finished cooking, rinse it with cold water and add it to a large bowl. This stops them from cooking and will cool them down as well.
Time to prep the veggies. Start by slicing the red bell pepper into long thin strips using a sharp knife or mandoline slicer. I like to shred the cabbage and carrots using a simple box grater. Add the veggies to the cold noodles and toss until everything is well combined.
Pour about ⅓ of the peanut sauce over the Thai noodle salad and mix everything together. Taste and continue adding the peanut sauce as you desire. Let me just say I use it all, but that’s just me.
If you don’t use all the sauce simply cover and store it in the fridge for up to 3 days.
Finish off by garnishing with fresh cilantro or crushed peanuts. Sprinkle with some red pepper flakes for heat or some freshly chopped mint for a refreshing tingle of flavor.
Recipe Notes, Tips, and Substitutions
Lime juice.
If you are not a fan of rice vinegar or apple cider vinegar, use an equal amount of lime juice. It’s a great replacement and adds a nice essence and flavor to the dressing.
Let it sit!
You can enjoy this Thai noodle salad right away, but it’s best after it’s chilled for at least an hour in the fridge. It allows all of the ingredients to marinate in the dressing and infuse the noodles with all the delicious flavors in the bowl
Garnish with fresh herbs.
Fresh herbs are perfect for cold noodle salads. In addition to fresh cilantro, I like adding regular basil or chopped Thai basil (yes, there is a difference).
Frequently Asked Questions
What other vegetables can I use?
Use whatever veggies you prefer, there’s no wrong way. But, I will say that cucumbers are an excellent and refreshing addition to this recipe.
You can also make this delicious salad a hearty meal with the addition of grilled marinated tofu or baked tofu squares.
What noodles are best?
I prefer using brown rice noodles, pad thai noodles, or soba noodles. Honestly, this is more about preference than anything.
You can even use whole-wheat spaghetti, linguini, or even angel hair pasta.
The main thing to remember when cooking whatever noodles you choose is to be sure and cook them according to the instructions on the package.
How long will vegan Thai noodle salad last?
You can store this recipe in an airtight container in the refrigerator for up to 5 days.
More Vegan Pasta Salad and Noodle Recipes
I hope you enjoy this Easy Vegan Thai noodle salad with peanut dressing. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
PrintEasy Vegan Thai Noodle Salad with Peanut Dressing
Easy vegan Thai noodle salad with homemade peanut dressing. A healthy and tasty main dish or a great side for cookouts and potlucks. Vegan, gluten-free, and dairy-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Category: Vegan Main Dishes, Vegan Side Dishes
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Thai Noodle Salad
- 12 ounces dry noodles (brown rice noodles, linguini, soba noodles, pad thai rice noodles)
- 1 red bell pepper
- 2 cups shredded red cabbage
- 2 cups shredded or grated carrot
- 1 cup edamame (defrosted if needed)
- 4 green onions, chopped
For the Peanut Dressing
- ½ cup all-natural peanut butter (ingredients should be peanuts and a little salt)
- ⅓ cup of water
- 2 ½ Tbsp. low-sodium soy sauce or tamari
- 2 Tablespoons of maple syrup
- 1 ½ Tablespoon of apple cider vinegar or rice vinegar
- 1 clove of garlic
- ½ teaspoon dried ginger
For serving
- Crushed peanuts
- Chopped cilantro
- Sesame seeds
- Bean sprouts
Instructions
- Cook noodles according to package instructions.
- Slice the red bell pepper into long thin strips and shred or grate the cabbage and carrots.
- Once the pasta has finished cooking, rinse it with cold water and add it to a large bowl. Then, add in the veggies and toss until everything is well combined.
- Pour half of the peanut sauce over the pasta and mix together. Taste and continue adding the peanut sauce as you desire. If you don’t use all the sauce simply cover and store in the fridge for up to 3 days.
- Optional: Garnish with fresh cilantro, chopped peanuts, or sesame seeds
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 250
- Sugar: 6.6 g
- Sodium: 189.8 mg
- Fat: 8.1 g
- Carbohydrates: 39 g
- Fiber: 3.9 g
- Protein: 5.1 g
- Cholesterol: 0 mg
OooohMYGoodnesssss!!! I just made this to have for dinner tonight and I had to just ry a bit of it after mixing it all together…WOW! Flavor Bomb! I won’t lie, I ate a big ol bowl of it right then, I just couldn’t wait lol. It is DELISH! I think I could eat this every day and not tire of it, seriously.
I didn’t have any edamame so left it out but will add it next time. Everything else I had and followed the recipe to the letter. PERFECTION. On a hot Florida day, this hits the spot.
Thank you Shane for another keeper.
Great recipe — thanks for a cool and delicious dinner. Like others, I used frozen peas instead of edamame, white cabbage instead of red cabbage (that’s what I had), and added some tabasco and 1/2 cucumber. I’ll definitely make this again.
Great recipe! I made this for 3 omnivores and all really liked it. It was a huge amount but I’m delighted I have lots left over. I substituted frozen, defrosted peas for the edamame since I didn’t have any, and reduced the amount of the maple syrup, and the dish was still excellent. Next time, and there will definitely be a next time, I will probably add some hot sauce.
Thanks for another great recipe.
I doubled the recipe and used Thai rice sticks and swapped the peanut butter for Sunflower butter and added nothing more. Used the sesame seeds and dried cilantro and it was awesome. Most people tried it and a few people looked at my list of ingredients and thought it was “too healthy” to be good. The only thing I might changed is the noodles, as they looked dull yellow and it may be a turn off, so something else wheat free for next time. Thank you Shane!
Making this for lunch today, looks awesome. Thanks for the inspiration!
This is one of the first recipes I’ve made as I’m just transitioning to a plant-based diet and it is phenomenal! So delicious and filling, and I don’t feel like I’m “missing” meat or chicken. One thing I would do if making this for a crowd is to only mix the dressing with the noodles, then combine with the veggies right before serving, strictly from an asthetics standpoint (my red cabbage made everything a delightful shade of pink after a few minutes 🙂 ). Thank you for this wonderful recipe, and I’m looking forward to trying many more!
Wow! This is so delicious! Super easy to make and full of flavor. Now I have something I can take to parties or bbqs and know that everyone will LOVE it. You hit it out of the park again!
I discovered your blog from Rip’s podcast. Love your story!!! This will probably be the first thing I make. Looks so yummy!
Thank you so much, Destiny! I hope you enjoy it and glad you’re here:)
This was awesome. Even my non plant based husband and kids gave it an enthusiastic two thumbs up. Thanks so much for the recipe!
YUMMY!!! This beautiful, tasty Pad Thai salad is perfect. I will definitely be packing it for my school lunches. Thank you Shane!
I tell you what, this recipe is fantastic! I just made it a couple hours ago and I love it! No one else in the house is Vegan so I will be having it all myself. It is a lot but I know after tasting it, I will not have a problem eating it for the next few days. Honestly, I very seldom bother looking up recipes from other sites, you are my go to recipe guy Shane and I can not thank you enough. I had to completely change the way I eat after testing positive for Alpha Gal (please be very safe outdoors people) so your recipes have put the joy back in my cooking and I’m loving having satisfying meals again. I don’t need no stinkin meat. Wish I would have gone Vegan a long time ago for the right reasons and not out of necessity. Thanks again! Keep the awesome recipes coming!
Thank you!!!
Such a beautiful and delicious salad!! Even my non-plant based husband enjoyed it. It was even better the next day. Thank you Shane for another great recipe! 😊
That’s great, Angela! So glad you enjoyed it.
That peanut dressing! Best I’ve tried so far! Thanks so much!
Wow, Cheryl! Thank you so much.
How would you marinate the tofu – in what or what dry seasoning would you us?
And would you add it only before serving?
Ann, here are a couple of recipes we use quite often. And, yes, add it to your individual bowl that way you can control the amount if you wish. Enjoy!
https://shaneandsimple.com/best-grilled-tofu-recipe/
https://shaneandsimple.com/easy-baked-tofu/
Can I use almond butter instead of peanut butter? This looks fantastic!!
Absolutely!
What would be a good replacement for the edamame?
You could leave it out or baby lima beans are actually really good. We found this out a few days ago when we realized we didn’t have any edamame. No one knew! LOL!
Easy vegan Thai noodle salad with homemade peanut dressing. A healthy and tasty main dish or side perfect for meal prep. Plant-based, easily made gluten-free, and dairy-free.
This sounds delicious! Would it be a good candidate to prepare, including with the sauce, in the evening to take to a potluck the next day?
Yes, absolutely! It’s an excellent make-ahead dish.
Thank you!
Sure thing!
Thank you for sharing your yummy recipes. We are sos free, what do you feel your noodle salad would come out if we omitted the maple syrup?
Hi, Mary! Dates are a great sub. Add 2-3 dates to the blender when making the sauce.