Vegan Thai Noodle Salad with Creamy Peanut Sauce
Discover our delicious Thai noodle salad recipe, 100% vegan with a creamy peanut sauce. Perfect for meal prep! Quick, healthy & packed with crunchy veggies. Get ready to fall in love with your new favorite healthy obsession!
Ingredients
- 6 ounces brown rice noodles or soba noodles, thin rice vermicelli noodles, spaghetti, linguine
- 4 cups mixed crunchy vegetables shredded or finely chopped (red cabbage, carrots, red bell pepper, green onions, frozen shelled edamame thawed)
- Generous handful fresh cilantro
- Generous handful fresh basil optional
- Fresh mint optional
- Roasted peanuts chopped (optional, for garnish)
- Sesame seeds optional, for garnish
- Toasted cashews optional, for garnish
- For the Creamy Peanut Sauce:
- ½ cup creamy natural peanut butter or almond butter, tahini, sunflower seed butter for nut-free
- 2-3 tbsp soy sauce or tamari for gluten-free
- 2-3 tbsp fresh lime juice
- 1 tbsp sesame oil preferably toasted
- 1-2 tbsp grated fresh ginger
- 2 cloves minced fresh garlic
- 1-2 tbsp maple syrup or agave nectar
- 1-2 tbsp teaspoons chili-garlic sauce or red pepper flakes adjust to taste
- 2-4 tbsp warm water to adjust consistency
Instructions
- Prepare the Noodles: Bring a pot of water to a boil. Add your chosen noodles and cook according to package directions until *al dente* – they should be tender but still have a slight bite. For cold salads, some prefer to overcook them slightly so they stay soft in the fridge. Once cooked, drain the noodles and immediately rinse them thoroughly with cold water. This stops the cooking process and prevents them from sticking together. Set aside.
- Prep Your Veggies: While the noodles are cooking, finely chop or shred all your vegetables. Aim for uniform, thin pieces so they integrate well and absorb the sauce evenly. Place them in a large bowl.
- Whip Up the Creamy Peanut Sauce: In a medium bowl or a food processor, combine the peanut butter, soy sauce, lime juice, sesame oil, grated ginger, minced garlic, maple syrup, and chili-garlic sauce (if using). Whisk thoroughly until smooth. Gradually add warm water, one tablespoon at a time, until the sauce reaches your desired pourable consistency – it should be creamy but not too thin. Taste and adjust seasonings if needed (more lime for tang, more syrup for sweetness, more soy sauce for saltiness).
- Assemble the Salad: Add the cooled noodles to the large bowl with the chopped vegetables. Pour about half of the creamy peanut sauce over the mixture. Toss everything together gently until all the noodles and veggies are evenly coated. Add more sauce if you prefer it saucier.
- Serve & Garnish: Divide the salad into serving dishes. Garnish with chopped peanuts, sesame seeds, fresh cilantro, or any other herbs you love. Serve immediately, or chill in the fridge for a refreshing cold noodle salad.
Notes
1.Customize Your Crunch: Feel free to experiment with your favorite crunchy veggies! Consider adding shaved napa cabbage, julienned zucchini, or even finely diced broccoli florets.
2.Boost the Protein: For an even heartier meal, add baked or pan-fried tofu, crispy tempeh, or roasted chickpeas. Marinate your tofu in a little extra soy sauce and sesame oil before cooking for extra flavor. Edamame is already a fantastic protein source in this salad.
3.Spice It Up (or Down): If you love heat, add a bit more chili-garlic sauce or a pinch of red pepper flakes to your sauce. If you prefer it milder, simply reduce or omit the spicy elements.
4.The Power of Freshness**: Don't skip the fresh lime juice, ginger, and garlic – they truly make the sauce sing!
5.Make Ahead Magic: If you're preparing this for meal prep, you can store the sauce separately from the noodles and veggies. This prevents the salad from getting soggy and ensures maximum freshness when you're ready to eat. Toss everything together just before serving.
2.Boost the Protein: For an even heartier meal, add baked or pan-fried tofu, crispy tempeh, or roasted chickpeas. Marinate your tofu in a little extra soy sauce and sesame oil before cooking for extra flavor. Edamame is already a fantastic protein source in this salad.
3.Spice It Up (or Down): If you love heat, add a bit more chili-garlic sauce or a pinch of red pepper flakes to your sauce. If you prefer it milder, simply reduce or omit the spicy elements.
4.The Power of Freshness**: Don't skip the fresh lime juice, ginger, and garlic – they truly make the sauce sing!
5.Make Ahead Magic: If you're preparing this for meal prep, you can store the sauce separately from the noodles and veggies. This prevents the salad from getting soggy and ensures maximum freshness when you're ready to eat. Toss everything together just before serving.