Thai Noodle Salad (Vegan) Recipe

Name: Thai Noodle Salad (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 ounces rice noodles (or cellophane); 1 cup unsalted peanuts; 4 tablespoons minced gingerroot; 1 hot red chili peppers, seeds removed or 1/2 teaspoon crushed red pepper flakes; 2 -3 garlic cloves (optional); 1/4 cup chopped fresh basil or 1/4 cup of fresh mint; 1/2 cup shredded carrot (optional); 1/2 cup diced cucumber (optional); 1/2 cup red sweet bell pepper, slices (optional); baked tofu, cubes (optional); mung bean sprouts (optional); 1/2 1/2 cup lemon juice or 1/2 cup white vinegar; 1/4 cup soy sauce; 1/4 cup sugar; chopped unsalted peanuts (optional, for garnish) (optional)

Servings: persons

8 -10 ounces rice noodles (or cellophane)
1 cup unsalted peanuts
4 tablespoons minced gingerroot
1 hot red chili peppers, seeds removed or 1/2 teaspoon crushed red pepper flakes
2 -3 garlic cloves (optional)
1/4 cup chopped fresh basil or 1/4 cup of fresh mint
1/2 cup shredded carrot (optional)
1/2 cup diced cucumber (optional)
1/2 cup red sweet bell pepper, slices (optional)
baked tofu, cubes (optional)
mung bean sprouts (optional)
1/2 1/2 cup lemon juice or 1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup sugar
chopped unsalted peanuts (optional, for garnish) (optional)

1
Bring a pot of water to a boil.
2
Meanwhile, in a large bowl soak the noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water for an additional 5 minutes, or until they are softened and clear.
3
Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
4
In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
5
In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
6
In a measuring cup, combine the juice or vinegar, soy sauce and sugar. Stir until sugar is dissolved. If using unrefined sugar, you may need to heat the sauce in the microwave to get it to dissolve.
7
Pour over salad and toss until dressing is evenly distributed.
8
Garnish with additional peanuts, if using and serve cold.

1130

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 -10 ounces rice noodles (or cellophane), 1 cup unsalted peanuts, 4 tablespoons minced gingerroot, 1 hot red chili peppers, seeds removed or 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Thai Noodle Salad (Vegan) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Noodle Salad (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions