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!
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 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
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.
What noodles are best?
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!Print
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.
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
- Crushed peanuts
- Chopped cilantro
- Sesame seeds
- Bean sprouts
- 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
- 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
Keywords: vegan thai noodle salad, easy plant-based recipes, vegan potlucks, asian inspired