why make this recipe
Vegan Thai Peanut Noodle Salad is a delicious and fresh dish that is easy to make. It is packed with colorful vegetables and coated in a creamy peanut sauce. This salad is satisfying and healthy, making it a perfect choice for lunch or dinner. It’s also great for meal prep and can be served as a side dish at gatherings. Plus, it’s vegan-friendly, so everyone can enjoy it!
how to make Vegan Thai Peanut Noodle Salad
Ingredients:
- 8 oz rice noodles
- 1 cup bell peppers, sliced
- 1 cup cucumber, julienned
- 1 cup carrots, grated
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp maple syrup or agave
- 1 clove garlic, minced
- 1 tsp ginger, grated
- Water as needed for sauce consistency
Directions:
- Cook the rice noodles according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the bell peppers, cucumber, carrots, green onions, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger. Add water as needed to reach the desired sauce consistency.
- Add the cooked noodles to the vegetable mixture, pour the peanut sauce over, and toss well to combine.
- Serve chilled or at room temperature.
how to serve Vegan Thai Peanut Noodle Salad
Serve this salad either cold or at room temperature. It makes a great lunch or dinner option, and you can also serve it as a side at barbecues or picnics. Garnish with extra cilantro or chopped peanuts for added flavor and texture.
how to store Vegan Thai Peanut Noodle Salad
Store any leftover salad in an airtight container in the fridge. It will stay fresh for about 3-4 days. If the noodles absorb too much sauce after a day, you can add a bit of water or extra peanut sauce when ready to serve.
tips to make Vegan Thai Peanut Noodle Salad
- Make sure to rinse the rice noodles after cooking to prevent them from sticking together.
- Customize the vegetables based on your preference or what’s in season.
- For a spicier kick, add some chili flakes or sriracha to the peanut sauce.
- This salad can be made ahead of time, making it great for meal prep.
variation
For added protein, consider mixing in chickpeas or tofu. You can also use spiralized zucchini or sweet potatoes instead of rice noodles for a lower-carb option.
FAQs
Can I use other types of noodles?
Yes, you can substitute rice noodles with soba noodles or even whole grain spaghetti.
Is this salad gluten-free?
Yes, this salad is gluten-free if you use gluten-free soy sauce or tamari.
Can I make this salad in advance?
Absolutely! This salad can be made a day ahead of time. Just keep the sauce separate until you’re ready to serve to keep the noodles fresh.
Vegan Thai Peanut Noodle Salad
Ingredients
Noodles and Vegetables
- 8 oz rice noodles
- 1 cup bell peppers, sliced
- 1 cup cucumber, julienned
- 1 cup carrots, grated
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
Peanut Sauce
- 1/2 cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp maple syrup or agave
- 1 clove garlic, minced
- 1 tsp ginger, grated
- as needed Water for sauce consistency
Instructions
Preparation
- Cook the rice noodles according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the bell peppers, cucumber, carrots, green onions, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger. Add water as needed to reach the desired sauce consistency.
- Add the cooked noodles to the vegetable mixture, pour the peanut sauce over, and toss well to combine.
Serving
- Serve chilled or at room temperature.