Vegan Thai Noodle Salad with the BEST EVER Spicy Peanut Lime Sauce
This Vegan Thai Noodle Salad has a cornucopia of colors and is tossed in the BEST EVER Spicy Peanut Lime sauce. This cold noodle salad is gluten-free adaptable and comes together in only 30 minutes.
- Prep Time: 20
- Cook Time: 6
- Total Time: 26 minutes
- Yield: 6 Serving 1x
- Category: Salad
- Method: Boil, Blend
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
For The Salad
- 250g white (thick cut) rice noodles or brown (thick cut) rice noodles *
- 2 tbsp vegetable or sesame oil (optional)
- 1 cup carrot, shredded
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 2 cups crispy lettuce, thinly sliced
- 1/2 cucumber, sliced vertically, deseeded and thinly sliced
- 2 stalks green onion, thinly sliced (or sub for 1/4 cup chives)
- 250g firm tofu
- 1/4 cup chopped unsalted peanuts (can sub cashews)
- 2 tbsp black sesame seeds
- Fresh herbs: cilantro, thai basil, mint, lemon balm
- Lime wedges for serving
- Garnish with edible pansies (optional)
For The Dressing
- 1 1/2 cups smooth peanut butter (Room temperature)*
- 1/2 cup soya sauce (tamari for gluten-free)
- 1/4 cup apple cider vinegar
- 1/3 cup maple syrup
- 1/4 cup + 1 tbsp fresh squeezed lime juice (4 limes) *
- 4 tbsp Siracha (or to taste)
- 1/4 cup hot water to thin (more if needed)
Instructions
- Bring a medium pot of water to a boil. Add rice noodles and allow to soak for 4-6 minutes. Loosen with a fork and check on them every few minutes. They should be tender not mushy when ready. Strain and rinse with cold running water, tossing until the water runs clear.
- Add to mixing bowl and sprinkle with a 2 tbsp vegetable oil to prevent noodles from sticking.
- Make the dressing by whisking together all ingredients in a small bowl. You can also use a blender or food processor. Taste and adjust flavors as desired.
- Add the dressing to the noodles and toss until thoroughly combined.
- Divide noodles into serving bowls and top with vegetables, tofu, herbs and garnishes.
- Serve.
Notes
*See post for recipe substitutions and adaptations.
*See tip in post for how to get the most juice out of your limes
-If serving a large group toss vegetables with the noodles and dressing. Top with tofu and garnishes.
-If sharing after the salad has been chilled, allow the salad to come to room temperature for about 30 minutes so the fats in the dressing can soften.
-Refriderate leftovers in a sealed container for up to 5 days.