Thai Noodle Salad
This Thai noodle salad with peanut dressing is the perfect summer treat! Lovers of a hearty ramen bowl will appreciate this refreshing salad version that brings all the same flavors into the mix and takes less than 30 minutes.
If you’re looking for a mind-blowing summer salad recipe, look no further than this delicious Thai noodles salad. This salad is inspired by the produce commonly used in Thai cuisine, including purple cabbage, fresh carrots, cilantro, and edamame beans. To round it up, it is served with rich, earthy peanut dressing.
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Why You’ll Love This Recipe
- Let’s start with the fact that this Thai noodle salad is absolutely, help-yourself-to-a-second-serving DELICIOUS! The combination of crunchy veggies, noodles, and a peanut butter dressing is to die for.
- The textures in this salad complement each other perfectly. Just enough balance between crunchy and chewy, all covered in creamy peanut sauce.
- Nutritionally, this recipe has everything you need in a meal. Noodles are a wholesome source of carbs, veggies provide fiber and various vitamins, edamame brings plant-based protein, and everything is topped up with peanut sauce for fats.
- You can make a nice big batch and enjoy this Thai noodle salad all week! It is an excellent meal prep option.
- You won’t find any sad “diet” salads here. This dish is vibrant, nutritious, indulgent, and most importantly, won’t leave you hungry.
Key Ingredients
- Rice noodles are light, chewy, and soak up the dressing like a dream. You can also use vegan chow mein noodles.
- Peanut butter dressing is the perfect companion to the veggies, noodles, and edamame beans.
- Edamame is the protein boost that also carries some bite.
- Red cabbage brings colour, crunch, and a satisfying texture contrast.
- Cilantro and green onions are the perfect fresh herbs that lift the whole dish.
Hack It!
- If you’re allergic to peanuts or nuts in general, you can absolutely swap the dressing for something different. Have you tried my amazing everything green sauce?
- This recipe has two ingredients that need to be swapped or omitted if you’re allergic to soy. Instead of edamame, you could try chickpeas, seitan, or both! As for soy sauce, use coconut aminos in the dressing.
- You can use any noodles that you like! If you’re a ramen fan, you could add udon. Try rice noodles, glass noodles, or konjaku for a gluten-free version.
- Equally, you can make use of fresh ingredients available to you. For instance, you could add some parsley, spinach, or even a sweet ingredient like mango.
How to Make Thai Noodle Salad
Step 1: Combine dressing ingredients apart from the water in a small jar or bowl and whisk until smooth. Add water one tablespoon at a time as needed to thin.
Step 2: Prep your noodles. Make sure to drain excess liquids and leave them to cool off. Chop and dice other ingredients in the meantime.
Step 3: Then, assemble the salad. You can create salad jars by layering the dressing and the ingredients in order on top.
Step 3a: These salad jars store well in the fridge for up to 4 days. When ready to enjoy, transfer to a plate or simply shake the jar to mix.
Step 4: Alternatively, make salad in a large bowl. Add all ingredients, pour on the dressing, and toss.
Step 5: Enjoy immediately. Top tip: add some sesame seeds, fresh cilantro, or lime juice to serve.
Frequently Asked Questions
For a meal prep version, layer the ingredients starting with the peanut dressing in jars and seal for refrigeration. Store in the fridge for up to four days.
Yes! Just defrost before adding. That’s the kind I use most often.
To me, barely at all. Sweet chili adds a tiny kick, just enough to feel. If you don’t tolerate spice, you can add some maple syrup instead.
On the other hand, if you love spicy food, adjust the heat by adding extra hot sauce or red chili flakes.
More Plant-Based Noodle Recipes
- One Pan Curry Noodles
- Spring Noodle Soup
- Creamy Thai Red Curry Noodles
- Cold Sesame Noodles
- Fiery Gochujang Noodles
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The Recipe: Thai Noodle Salad
Ingredients
Peanut dressing
- ⅓ cup peanut butter
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce, tamari if gluten-free
- 1 lime, juiced
- 3 tbsp water, or more to thin
For the salad
- 2 cups cooked noodles, rice noodles or vegan chow mein noodles are best
- 1½ cup edamame, thawed if using frozen
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 1 red onion, small, diced
- 2 cup red cabbage, thinly sliced
- 1 handful cilantro, diced
- 3 green onions, diced
- 3 tbsp peanuts, crushed
Equipment
- Saucepan if noodles need cooking
- jars with lids for meal prep
Instructions
- First, prepare the peanut dressing. Combine all ingredients apart from the water in a small jar or bowl and whisk until smooth, adding water one tablespoon at a time as needed to thin.
- Then, make the salad. You can create salad jars by layering the dressing the ingredients in order on top if desired, or make in a large bowl. Add all ingredients, pour on the dressing, and toss.
- Enjoy immediately, or store in a sealed container in the fridge for up to four days.
Notes
- If you’re allergic to peanuts or nuts in general, you can absolutely swap the dressing for something different. Have you tried my amazing everything green sauce?
- This recipe has two ingredients that need to be swapped or omitted if you’re allergic to soy. Instead of edamame, you could try chickpeas, seitan, or both! As for soy sauce, use coconut aminos in the dressing.
- You can use any noodles that you like! If you’re a ramen fan, you could add udon. Try rice noodles, glass noodles, or konjaku for a gluten-free version.
- Equally, you can make use of fresh ingredients available to you. For instance, you could add some parsley, spinach, or even a sweet ingredient like mango.