Name: Easy Vegan Thai Noodle Salad with Peanut Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 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; 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; 1/2 teaspoon dried ginger; Crushed peanuts; Chopped cilantro; Sesame seeds; Bean sprouts

Easy Vegan Thai Noodle Salad with Peanut Dressing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

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.

Author: Shane Martin
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

Scale

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

1/2 cup all-natural peanut butter (ingredients should be peanuts and a little salt)
1/3 cup of water
2 1/2 Tbsp. low-sodium soy sauce or tamari
2 Tablespoons of maple syrup
1 1/2 Tablespoon of apple cider vinegar or rice vinegar
1 clove of garlic
1/2 teaspoon dried ginger

For serving

Crushed peanuts
Chopped cilantro
Sesame seeds
Bean sprouts

Cook Mode Prevent your screen from going dark

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