Thai Noodle Salad with Peanut Dressing

Thai Noodle Salad with Peanut Dressing

Our Thai Noodle Salad with Peanut Dressing recipe is inspired by The Happy Pear. A year ago I took a course by them and I fell in love with that recipe. We changed it up a little bit to suit our taste and we have been making it since. Our friends and family keep asking us to make it every time we have a gathering that involves food. And the best part, it’s vegan and gluten-free if made with gluten-free soy sauce.

This Thai noodle salad is served cold or at room temperature. It’s perfect for the summer as it contains raw cucumber, carrots and cabbage making it really refreshing and healthy!

Summertime comes with too many dinners, lunches and outings so we end up eating more than we want and not as healthy as we would at home. This salad is our “get on track” dish. Making it on Monday makes us feel like we are starting the week on the right track.

Ingredients to make the best Thai Noodle Salad

Thai Noodle Salad with Peanut Dressing

Fresh ingredients. For this salad, we use cucumber, carrots and cabbage. We thinly slice or shred the ingredients.

Tofu. It can be cooked in a pan with a little bit of oil, soy sauce and maple syrup or baked following our Baked Tofu Recipe. Both ways are a delicious option to prepare the tofu.

Rice Noodles. We use white rice noodles but feel free to use brown rice noodles or buckwheat noodles for example.

Peanuts. The more the merrier! Toasted peanuts will give your salad that extra crunch that makes it even more enjoyable.

Fresh Cilantro. We add chopped cilantro as the last ingredient to give our Thai noodle salad a fresher and more summery taste.

Umami Peanut Dressing. A simple but amazing peanut dressing packed with umami flavours. Our favourite part of this Thai noodle salad is the dressing. Deep in flavour and so yummy! It’s made out of peanut butter, gluten-free soy sauce, rice vinegar, maple syrup, lime juice and sesame oil. It doesn’t need anything else, trust me!

How to prepare our Thai Noodle Salad with Peanut Dressing Step by Step

  • Following the packet instructions, soak the rice noodles in water until they are soft and ready to go in your salad.
  • Thinly cut or shred the carrots, cabbage and cucumber. These three ingredients are quite hardy so try to get them cut as thin as possible. Cucumber can be left a bit bigger as it’s softer.
  • Heat some coconut oil in a pan and add the tofu. When it starts to golden, add the soy sauce and maple syrup. If you prefer to bake the tofu, check our recipe for Baked Tofu. Set aside to cool.
  • Toast some peanuts in a pan. Don’t add any oil as they need to be toasted, not fried. Set aside to cool.
  • Prepare the dressing, mixing smooth peanut butter, soy sauce, rice vinegar, maple syrup, lime juice and sesame oil.
  • Combine the fresh ingredients, tofu, peanuts and noodles in a big salad bowl. Add the peanut dressing and mix well until all the ingredients are incorporated.
  • Add chopped cilantro on the top and your salad will be ready to serve. If you enjoy spicy food, add a pinch of chilli flakes.
Thai Noodle Salad with Peanut Dressing

Have a look at our other yummy Thai Recipes

Thai Red Curry with Tofu

Vegetarian Pad Thai with Tofu

Vegan Thai Drunken Noodles

Vegan Massaman Curry

Thai Green Curry with Tofu

Thai Noodle Salad with Peanut Dressing
Print Recipe
5 from 1 vote

Thai Noodle Salad with Peanut Dressing

Summer Thai Noodle Salad with a delicious Peanut Dressing. Vegan and Glunten-free
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: Peanut Dressing, Thai Noodle Salad
Servings: 4 people

Ingredients

Ingredients for the Thai Noodle Salad

  • 250 g noodles
  • 1 cucumber
  • 2 carrots
  • 1/4 of a small cabbage
  • 1 block of tofu firm
  • 1 tablespoon soy sauce gluten-free
  • 1 teaspoon maple syrup
  • 1/4 cup peanuts
  • 1/2 cup chopped cilantro

Ingredients for the Peanut Dressing

  • 1 1/2 tablespoon smooth peanut butter
  • 1 1/2 tablespoon soy sauce gluten-free
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice

Instructions

  • Following the packet instructions, soak the rice noodles in water until they are soft and ready to go in your salad.
  • Thinly cut or shred the carrots, cabbage and cucumber. Cucumber can be left a bit bigger as it's softer.
  • Heat some coconut oil in a pan and stir fry the tofu. When it starts to golden, add the soy sauce and maple syrup. Set aside to cool.
  • Toast the peanuts in a pan. Don't add any oil as they need to be toasted not fried. Set aside to cool.
  • In a small bowl, prepare the dressing mixing the smooth peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil and lime juice
  • Combine the fresh ingredients, tofu, peanuts and noodles in a big salad bowl. Add the peanut dressing and mix well until all the ingredients are incorporated.
  • Add chopped cilantro on the top and your salad will be ready to serve.

Notes

If you enjoy spicy food, add some chilli flakes.
thai-noodle-salad

1 COMMENT

  1. 5 stars
    Excellent recipe! I will add less noodles and double the dressing next time! I love all the textures and colors in this dish and the dressing is amazing.

LEAVE A REPLY






Please enter your comment!
Please enter your name here