This vegan Thai peanut noodle salad is a delicious and healthy dish that combines chewy rice noodles with crisp vegetables and a creamy peanut sauce.
Perfect for warm days or meal prep, this salad is served cold, making it refreshing and easy to enjoy anytime.
It's quick to assemble and packed with flavors and textures that satisfy the palate.
Why You’ll Love This Recipe
- The rice noodles soak up the tangy peanut dressing, creating a harmonious flavor balance.
- Crunchy vegetables like bell pepper, carrot, and cucumber add texture and freshness.
- The peanut dressing is creamy and flavorful, complementing the noodles and veggies perfectly.
- Serving the salad chilled enhances the flavors and makes for a refreshing dish.
Vegan Thai Peanut Noodle Salad
A refreshing cold vegan rice noodle salad tossed with crunchy vegetables and a creamy, flavorful peanut dressing. Perfect for a quick lunch or light dinner.
- Prep time
- 15 minutes
- Cook time
- 5 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 ounces (225 grams) rice noodles
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup (125 grams) shredded purple cabbage
- 1 cup (130 grams) cucumber, thinly sliced
- 3 green onions, sliced
- 1/4 cup (15 grams) fresh cilantro, chopped
- 1/3 cup (80 ml) smooth peanut butter
- 3 tablespoons soy sauce (use gluten-free tamari if gluten-sensitive)
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon sriracha or chili garlic sauce (optional for heat)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) warm water, to thin sauce if needed
- Salt to taste
Instructions
- Cook the Noodles Prepare rice noodles according to package instructions, usually soaking in hot water for 3-5 minutes until tender. Drain and rinse under cold water to cool. Set aside.
- Prepare Vegetables Thinly slice the red bell pepper and cucumber, julienne the carrot, shred the purple cabbage, slice the green onions, and chop the cilantro. Combine all in a large mixing bowl.
- Make the Peanut Dressing In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha (if using), and minced garlic. Add warm water a tablespoon at a time to loosen the dressing to a smooth, pourable consistency. Taste and add salt if needed.
- Combine Salad Add the cooled noodles to the bowl with the vegetables. Pour the peanut dressing over the top. Toss gently but thoroughly to coat all ingredients with the dressing.
- Chill and Serve Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and serve chilled. Garnish with extra cilantro or chopped peanuts if desired.
Helpful Tips
- Use gluten-free tamari instead of soy sauce if you need a gluten-free version.
- If peanut allergies are a concern, substitute peanut butter with sunflower seed butter for a similar consistency and flavor.
- Add a protein like baked tofu or edamame for a more filling meal.
- For extra crunch, garnish with chopped roasted peanuts or cashews just before serving.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Because the dressing soaks into the noodles over time, the salad is best enjoyed within 24 hours for optimal texture.
Do not freeze this salad as the noodles and fresh veggies will become mushy upon thawing.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad fully and refrigerate it. For best texture, toss and add garnishes right before serving.
Is this recipe gluten-free?
It can be gluten-free if you use gluten-free rice noodles and tamari instead of regular soy sauce.
How spicy is the salad?
The recipe includes optional sriracha for a mild kick, which you can omit or adjust to your taste.
Can I use other vegetables?
Absolutely. Snap peas, shredded kale, or bean sprouts work well in this salad.
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Food Safety and Allergen Notes
Refrigerate the noodle salad within 2 hours and keep it chilled until serving. This recipe contains peanuts and soy and may contain wheat depending on the sauces and noodles used; verify every packaged label.
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