Better-Than-Takeout Thai Noodle Salad with Peanut Dressing | picklesnhoney.com #vegan #thai #noodles #salad #recipe #lunch #dinner

Thai Noodle Salad with Peanut Dressing

What’s the one sauce/dressing that just about everyone loves without fail? Today, I’m so excited to share my latest take on the condiment that can make just about any dish crave-worthy: peanut dressing! My version is a super quick blender recipe that uses creamy peanut butter, soy sauce (feel free to sub tamari), toasted sesame oil, fresh lime juice, garlic, ginger, and a little sriracha for heat. It’s simple but so delicious, and I think you’ll join me in risking your fingers* to get every last bit out of your blender and into your mouth.

*I’m totally kidding, please use a spatula and not your fingers.

Better-Than-Takeout Thai Noodle Salad with Peanut Dressing | picklesnhoney.com #vegan #thai #noodles #salad #recipe #lunch #dinner

This dressing gets even better though, because it’s going on an easy, better-than-takeout Thai Noodle Salad with lots of rice noodles, shredded green cabbage and carrots, cilantro, basil, and scallions (I put scallions on everything). I’m so smitten with shredded vegetables right now, after re-discovering the shredder attachment on my food processor and realizing it takes all of one minute to shred an entire head of cabbage, or a whole bunch of carrots. And have you tried fresh cilantro and basil together? The best!

Top your Thai noodle salad with chopped salty peanuts, toasted sesame seeds, and a squeeze of fresh lime juice, then devour. I dare you not to eat noodle salad for lunch, dinner, and lunch again the next day. Yes—this meal is that good.

Better-Than-Takeout Thai Noodle Salad with Peanut Dressing | picklesnhoney.com #vegan #thai #noodles #salad #recipe #lunch #dinner

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Thai Noodle Salad with Peanut Dressing

Better-Than-Takeout Thai Noodle Salad with Peanut Dressing | picklesnhoney.com #vegan #thai #noodles #salad #recipe #lunch #dinner

Thai Noodle Salad with Peanut Dressing

Vegan, Gluten Free,

Serves: 4-6


Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

This vegan Thai Noodle Salad is so good, you'll want to skip the takeout in favor of a homemade meal. Quick-cooking rice noodles and fresh vegetables get tossed in the dreamiest of peanut dressings. Light and refreshing, but so satisfying at the same time—this is definitely a salad you'll want to have on repeat.

Better-Than-Takeout Thai Noodle Salad with Peanut Dressing | picklesnhoney.com #vegan #thai #noodles #salad #recipe #lunch #dinner

Thai Noodle Salad with Peanut Dressing

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Ingredients

For the peanut dressing:

  • ½ cup creamy salted peanut butter
  • ¼ cup soy sauce
  • 3 tablespoons water
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pure maple syrup
  • 1½ tablespoons sriracha (or to taste)
  • 2 medium garlic cloves
  • 1-inch piece fresh ginger, peeled

For the salad:

  • 8 ounces Pad Thai rice noodles
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 small bunch cilantro, chopped
  • 3/4 ounce fresh basil leaves, chopped
  • 2 green onions, thinly sliced

For serving:

  • lightly salted roasted peanuts, chopped
  • toasted sesame seeds
  • lime wedges

Cuisine: Vegan, Gluten Free Servings: 4-6

Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins

This vegan Thai Noodle Salad is so good, you'll want to skip the takeout in favor of a homemade meal. Quick-cooking rice noodles and fresh vegetables get tossed in the dreamiest of peanut dressings. Light and refreshing, but so satisfying at the same time—this is definitely a salad you'll want to have on repeat.

Instructions

  • Make the dressing: Add all of the ingredients to a blender and blend until smooth. Transfer to a large mixing/serving bowl.
  • Make the salad: Cook the noodles according to the package directions. Add the noodles to the bowl of dressing, along with the cabbage, carrots, cilantro, basil, and green onions. Gently toss to combine. Garnish with chopped peanuts, sesame seeds, and lime wedges. Serve immediately.

Notes [2]

For extra protein, serve your salad with the crispy baked tofu from my Banh Mi Salad Recipe.

This Thai Noodle Salad was inspired by my Vegan Peanut Cold Sesame Noodles (a reader favorite!).

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Carly says

    I cannot wait to make this! I’ve made your peanut sauce in the past and it seriously blew my mind. I really did go to town getting every last bit of it out of my blender – I probably looked like a crazy person but I didn’t even care. Worth it!!!

    1. haha I know the feeling! It’s such a shame to let any peanut sauce go to waste. I wish the Vitamix blenders were easier to navigate. I end up using a small spatula to get as much out as possible! 🙂

  2. Carol says

    Would cashews work instead of peanuts? My son has a peanut allergy.

    1. Tom says

      I’d probably toast the cashews for a bit if replacing peanuts to enhance the flavour.

      1. Good call, Tom! Toasting them would be even better!

    2. Yes! Cashews should work perfectly!

  3. Tina says

    I know what will be on our July 4th buffet!

    1. Yay! That’s going to be one epic buffet, if I do say so myself. 😉

  4. Alli says

    This looks so good! I love all things Thai and noodles (and peanut sauce)…so yeah this is perfect! 😉

    1. Same! Thai food is my favorite.

  5. Izzy says

    I made this for dinner last night using red cabbage and OMG, it was incredible! You weren’t kidding about the peanut dressing!

    1. I love red cabbage, so I bet that was delicious (and so colorful!). No exaggeration on the peanut sauce—it’s totally addictive. 🙂

  6. Mary says

    Peanut dressing is my favorite, and any salad that has noodles is right up my alley. 😉

    1. Salads with noodles (and/or potatoes) are the best!

  7. Emily says

    I’m wondering how almond butter would work instead of peanut butter, since this is what I have in my pantry! This recipe looks awesome, and it is so satisfying to cook at home 🙂

    1. Almond butter will be great! I also have an almond butter udon noodle recipe that you may like. 🙂

  8. Janice says

    Made this last night and it is delicious! I used whole wheat spaghetti as it was all I had (which was OK; heftier fettuccini noodles would’ve been better) and I’m not a fan of rice noodles. Also threw in a bag of broccoli slaw I had, for extra veggie goodness. Since we don’t have a blender I made the sauce in our food processor and found I had to grate the ginger into the bowl.

    In the past my nonvegan husband has made the peanut noodles from the Chloe Coscarelli cookbook which are great, but I love how you don’t even need to cook this sauce! I’ll be making this often for work lunches this summer. Thanks for the yum!

    1. Thank you for commenting, Janice! I love that you used spaghetti and added broccoli slaw (I need to try adding slaw the next time I make this 🙂 ). Good to know that the sauce works in a food processor too, so long as you grate the ginger.

    2. Bethan Strange says

      Ugh this looks too good not to make! Thank you for the lunch recipe for next week at work! 😊 Delicious recipes, as always.

      1. Amanda says

        Thank you for the kind words, Bethan! I hope you enjoy the noodle salad! 🙂

  9. Some sort of noodle dish with a peanut dressing might be my most favorite thing to eat – ever. I cannot wait to make this. P.S. It’s only 8am and my stomach is growling from these photos. 🙂

    1. We’re on the same page with noodles + peanut sauce! 🙂

  10. Frieda Coleman says

    Hi I’m wondering what food processor/blade do you use to shred veggies?

  11. eva says

    just made this! only modifications were additions of veggies i had sitting in the fridge…1/2 of a yellow bell pepper, and a 1/4 of a cucumber…we all loved it! and have leftovers for lunch tomorrow…great recipe…thanks! eva

  12. mary says

    Ok I”m making this – love the ingredients. I find vegan food can be so “mushy” this sounds like it is packed with flavor and has some crunch!
    Thanks!

    1. Amanda says

      Yes! This definitely has some crunch and the dressing is SO good!

  13. Paige says

    Hi, Amanda. My mom and I are peanut sauce fanatics, and this is the best sauce we’ve ever made–silky, spicy and flavorful. It will be in regular rotation in my house! Like another commenter, we used red cabbage and it was pretty as well as delicious. I just discovered your blog, and it’s quickly become a favorite. Thank you!

    1. Amanda says

      Thank you so much for the awesome feedback, Paige! Your comment totally made my day. 🙂

  14. Kerry says

    This recipe is the best!! I’ve made it twice and love the flavors. I add crispy pan fried tofu on top.
    Thanks for the recipe!

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