Thai Noodle Salad

This cold Thai noodle salad recipe is an easy gluten free and plant based dinner that is ready in less than 30 minutes! It’s perfect for an easy weeknight dinner or side dish for a party.

Noodles are the best, right? Cold noodle salads like this Thai noodle salad remind me of summer and being a kid because practically all I ate was pasta and noodles.

My version of noodles back then consisted of absolutely zero vegetables, so times have definitely changed, but still. This is the perfect way to satisfy your pasta craving on a warm day.

This recipe is peanuty, fresh, crunchy, satisfying and comes together in under 30 minutes. It’s gluten free since we’re using rice noodles, but you can up the protein with some chicken or shrimp, or make it spicy with lots of red pepper flakes.

There’s tons of different textures in here too which I love. Perfectly cooked noodles, crunchy vegetables, a creamy peanut sauce, and more crunchy toppings like sesame seeds, crushed peanuts or eve cashews if you like! Try my gluten free pasta salad or Asian chicken crunch salad next!

Ingredients needed

Noodles. I used brown rice noodles to keep it gluten free, but you can use soba noodles, white rice noodles or even just spaghetti!

I usually cook pasta al dente, but when it comes to recipes like this Thai noodle salad, I actually like to overcook the noodles just slightly. This ensures they stay nice and soft even as it sits in the fridge.

Veggies. Carrots, bell peppers, and cabbage are the key veggies here. Feel free to mix it up to your liking!

Edamame. Since this recipe is vegan, we’re using some edamame for added protein.

Herbs. I love cilantro and scallions, but even some basil is delicious!

Peanut sauce. My popular Thai peanut sauce adds so much flavor to this dish and even a generous serving of protein thanks to the peanut butter!

How to make this Thai noodle salad

To start, you’ll want to bring a pot of water to a boil. For this recipe you can use either rice noodles, soba noodles, or really any kind of noodle you want. Just cook the noodles according to the package instructions.

Meanwhile, prep the sauce and the veggies. I like to slice the veggies into thin strips using a mandoline, and shred the carrots in a food processor, but you can cut them into larger pieces if you like.

Once the noodles are done cooking, rinse them with cold water.

This will stop them from cooking and also lower the temperature because you want to eat this salad cold. Toss the noodles with the prepared veggies.

Toss about 1/2 the sauce with the noodles/veggies until well combined, then add as much more as you like until it reaches your desired sauciness level. I usually add all of the sauce, but add as much or as little as you like!

Sprinkle on top some chopped cilantro, scallions and crushed peanuts (or no peanuts which I actually prefer!).

Add some extra red pepper flakes for some spice, lime wedges for tang, or serve exactly as is.

How to store

As prepared, this recipe will keep in the fridge for about 5 days. Store it in an air tight container to keep it nice and fresh.

Since all the vegetables are crispy and not soft leafy greens, you can safely store the salad with the sauce/dressing. It won’t get soggy!

Can I add other vegetables?

While I listed some of my favorite additions to this, you can put basically whatever you want in a salad.

You can use any veggies in this recipe or even add some baked tofu, tempeh, chicken, or chickpeas for added protein.

What noodles are best?

I used regular brown rice spaghetti noodles for this dish, but you can use rice noodles, regular spaghetti, vermicelli, whatever you like!

If you’re using regular white rice pad Thai style noodles, you usually just soak those in hot water instead of boiling them.

Always follow the package instructions because different noodles have different cooking methods. Some require boiling, some just require soaking, and all cook times are different!

You’ll also love..

• Mashed Chickpea Tuna Salad
• Thai Quinoa Salad
• Vegan Pasta Salad
• Edamame Salad
• Roasted Fingerling Potatoes

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation. Be sure to comment and leave a review if you like this recipe!

5 from 37 votes

Thai Noodle Salad

by: claire cary

This Thai noodle salad recipe is an easy gluten free and plant based dinner that is ready in less than 30 minutes! It's perfect for an easy weeknight dinner or side dish for a party.

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Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

6

1x2x3x

Ingredients

• ▢ 12 ounces dry noodles (rice, soba, etc.)
• ▢ 1 red bell pepper
• ▢ 1 yellow bell pepper
• ▢ 2 cups shredded purple cabbage
• ▢ 2 cups shredded/grated carrot
• ▢ 4 scallions sliced
• ▢ 1 cup edamame defrosted
• ▢ 1 batch peanut sauce click for recipe
• ▢ ~1/2 cup chopped cilantro for garnish
• ▢ Optional: 1/2 cup crushed peanuts chopped

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil. 
• Cook noodles according to package instructions. 
• Wash your veggies and slice then into long, thin, strips. I like to use a mandoline for the cabbage to make it easier. For the carrot you can use a grater, but I like to chop it up and pulse a few times in a food processor to make life easier. 
• When the pasta is done cooking, rinse it with cold water and add it into a large serving bowl. 
• Add in the veggies and stir together. 
• Pour half the sauce over the pasta and mix together. Keep adding sauce until it reaches your desired sauciness (a real word!).
• I ended up using almost all of the sauce, but you may want less, depending on preference. The sauce stores well in the fridge so don't feel like you need to use it all!
• Top with fresh cilantro, scallions, peanuts, and sesame seeds. 

Notes

You can use any kind of noodle for this dish as rice, soba, or regular spaghetti.

You can use any veggies you want in this recipe or even add some baked tofu, tempeh, chicken, or chickpeas for added protein.

Once prepared, this recipe will store in the fridge for 5 days. 

Serving: 1serving, as written / Calories: 424kcal / Carbohydrates: 52.1g / Protein: 8.6g / Fat: 18.9g / Fiber: 5.6g / Sugar: 6.5g

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