Hey, let me tell you about this awesome Thai Noodle Salad. It’s seriously one of my top picks! You can eat it hot or cold, and guess what? You can make it ahead of time, like a few days before!
I’ve always loved Thai Noodle Salads. Imagine slurping up noodles coated in a delicious mix of sweet and savoury peanut sauce – it’s just unbeatable! And when you throw in lots of colourful veggies and fresh herbs – boom! Everyone loves it. Trust me, this salad is a real winner!
This vegan Thai Noodle Salad is great for planning. It stays fresh in the fridge for 3-4 days, perfect for quick lunches or dinners when you’re busy. Plus, if you want to add some extra flavour, just toss in some tasty Sesame Ginger Tofu or baked chicken – it’s so yummy!
So whether you’re craving a tasty meal during the week or something to impress your friends, this Thai Noodle Salad is the way to go!
Thai Noodle Salad Recipe
Ingredients
- 12 Ounces dry noodles rice or soba noodles work great
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 cups Shredded purple cabbage
- 2 cups Shredded/grated carrot
- 4 Scallions sliced
- 1 cup Edamame defrosted
- Peanut sauce check out the recipe below
- 1/2 cup chopped Cilantro for garnish
- 1/2 cup Crushed peanuts Optional
Instructions
- Bring a big pot of salted water to a boil.
- Cook noodles according to the package instructions.
- While the noodles are cooking, prep your veggies. Slice them into long, thin strips. Pro tip: Use a mandoline for the cabbage to make life easier. For the carrot, a grater works, but if you want to save time, give it a quick pulse in a food processor.
- Once the noodles are cooked, rinse them under cold water and transfer them to a large serving bowl.
- Add in your sliced veggies and give everything a good stir.
- Pour about half of the peanut sauce over the noodles and veggies, and mix it all up. Keep adding sauce until it’s as saucy as you like it. (And yes, “sauciness” is totally a word!)
- Feel free to get creative with your toppings! Sprinkle on some fresh cilantro, scallions, peanuts, and maybe a few sesame seeds for good measure.
Notes
- Use any kind of noodle you like: rice, soba, or regular spaghetti.
- Get creative with veggies or add protein like baked tofu, tempeh, chicken, or chickpeas.
- Store leftovers in the fridge for up to 5 days.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 425 kcal |
| Protein | 13g |
| Carbohydrates | 40g |
| Fibre | 7g |
| Sugar | 13g |
| Calcium | 83mg |
| Iron | 4mg |
| Vitamin A | 5031IU |
| Vitamin C | 79mg |
What Are the Best Noodles to Buy?
I suggest using dried rice noodles for this salad. I like the wider pad Thai style, but thinner ones work fine too. Sometimes, after cooking, the noodles can stick together. If that happens, just rinse them under cool water and gently separate them with a fork or your fingers before mixing them with the other ingredients.
Can I Make This Salad Ahead of Time?
Definitely! You can prepare all the salad ingredients in advance, and they’ll stay fresh for about three days. The dressing can be made and kept for up to five days in a sealed container. When you’re ready to eat, just mix everything.
If you’re serving it on the same day, mix the ingredients with some dressing so the noodles don’t stick together. Add extra toppings like chopped peanuts, cilantro, and green onions before serving. Leftovers will still taste good for 3 to 4 days, but they might get a bit wilted.
Do You Eat Thai Noodles Hot or Cold?
For the best taste, enjoy Thai noodles while they’re still hot. If they cool down, they might stick together. So, eat them while they’re nice and hot and enjoy your meal!