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Home » Nut free Recipes » Thai Peanut Noodle Salad

Thai Peanut Noodle Salad

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Thai peanut noodle salad is an easy weeknight meal that is ready in under 30 minutes.  The Thai inspired vegan peanut sauce is the perfect addition to this elegant noodle recipe.

Thai Peanut Noodle Salad

This Thai Peanut Noodle Salad?  Dang it’s good.  It’s easy to get in a rut of eating rice and roasted veggies for every meal when you eat mostly vegetables.  But this knocked me right out of that rut.

Let’s digress for a moment.  I haven’t shared much of my food journey with you guys yet, and plan to do a separate post about that soon.  But, part of that story involves an eating disorder that ruled my life for years.  During that time I would fantasize about eating peanut butter and not feeling horrible about about it afterwards.  That fantasy has come true.  I eat peanut butter every single day.  Sometimes twice in a day.  And I even put it on my noodles and in chickpea wraps.  Dream come true.

I’m not making light of this difficult period in my life, but truly rejoicing in the freedom that a plant-based diet has blessed me with.  I was reflecting this morning about the fact that I haven’t looked at a nutrition label in years.  I haven’t even given calories a thought since I started eating a mostly whole foods plant-based diet.  Why?  First, because whole foods (fruits and vegetables) generally don’t have nutrition labels.  Second, because eating whole foods is so good for your body you can generally eat as much unprocessed food as you want without gaining weight. This includes peanut butter.

Speaking of peanut butter, let’s get back to this Thai peanut noodle salad.

Thai Peanut Noodle Salad

How to make Thai Peanut Noodle Salad

Thai peanut noodle salad is not a new idea.  There are variations of this floating all over the web, and for very good reasons.  This salad is a perfect addition to your weeknight meal rotation since it is quick to make, full of nutrition and packed with flavor.  This salad can be eaten cold or hot and easily doubles if you want to make extra for lunch tomorrow.  Which you should.

Start by boiling your rice noodles.  While the noodles are cooking, heat a few tablespoons of water in a large skillet over medium high heat. Add the pepper and carrots and sauté for 4-5 minutes, until softened slightly, adding more water as necessary to prevent sticking. Add the green onion and cook one minute. Turn off the heat.

Next, make the sauce: combine all ingredients for the peanut dressing in a small bowl. Whisk until smooth.   Add more water as necessary to create a smooth, pourable sauce.  (Sidenote: this sauce is so great on things besides noodles too, including Chickpea Lettuce Wraps.) Add the noodles and the peanut dressing to the pan with the veggies and stir to thoroughly coat the noodles.  Sprinkle with peanuts and cilantro if desired.

Done!  Seriously it is that simple.

Thai Peanut Salad Ingredients

Substitutions

  • The vegetables I give in the recipe are merely suggestions.  You can use any vegetables you have in your fridge that need to be used up.  Cabbage, broccoli and cauliflower would all be welcome additions to this salad.  Serve this on a bed of greens to add even more veggies to your meal.
  • You can easily make this salad nut-free by subbing tahini for the peanut butter and sesame seeds for the peanuts.  If you have a nut and sesame allergy, sunflower butter and sunflower seeds are a good substitution.
  • For a grain free option swap the noodles for zucchini noodles.

And now you have a Thai salad that everyone can eat!  Hooray! Enjoy!

If you enjoyed this recipe, you may also like:

Tofu Pad Thai
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Thai Peanut Noodle Salad

Thai Peanut Noodle Salad
Print Recipe
4.84 from 12 votes

Thai Peanut Noodle Salad

Thai peanut noodles are a healthy weeknight meal that is packed full of flavor and ready in 20 minutes.  
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Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Thai
Keyword: gluten-free, Thai, Vegan
Servings: 4 servings
Calories: 427kcal
Author: Maggie

Ingredients

  • 8 ounces rice noodles or gluten-free linguine
  • 1 red bell pepper, thinly sliced
  • 2 medium carrots, shredded
  • 2 green onions, thinly sliced
  • 1/4 cup peanuts, chopped
  • cilantro, chopped for garnish, optional

For the peanut dressing:

  • 6 tablespoons peanut butter
  • 1 tablespoons sriracha or to taste
  • 1 tablespoon rice vinegar
  • 2 garlic cloves minced
  • ½ teaspoon ginger finely minced (or ⅛ tsp ground ginger)
  • 2 tablespoons soy sauce or coconut aminos
  • 4 tablespoons hot water or more to adjust consistency

Instructions

  • Cook noodles according to package directions, drain and rinse with cold water. Set aside.
  • While the noodles are cooking, heat a few tablespoons of water in a large skillet over medium high heat. Add the pepper and carrots and sauté for 4-5 minutes, until softened slightly, adding more water as necessary to prevent sticking. Add the green onion and cook one minute. Turn off the heat.
  • Make the sauce: combine all ingredients for the peanut dressing in a small bowl. Whisk until smooth.   Add more water as necessary to create a smooth, pourable sauce
  • Add the noodles and the peanut dressing to the pan with the veggies and stir to thoroughly coat the noodles.  Cook over medium heat to warm through. Sprinkle with peanuts and cilantro if desired. 

Notes

Nut Free Option: You can make this salad nut-free by subbing tahini for the peanut butter and sesame seeds for the peanuts.  If you have a nut and sesame allergy, sunflower butter and sunflower seeds are a good substitution.
Grain Free Option: swap the rice noodles for zucchini noodles.  Sauté the zucchini noodles along with the pepper in carrots.
Serve hot or cold. If serving cold, refrigerate for at least one hour to chill and up to 2 days. If the noodles seem a little dry when you’re ready to eat, toss them with a little water. Enjoy!
Nutrition Facts
Thai Peanut Noodle Salad
Amount per Serving
Calories
427
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Sodium
 
499
mg
22
%
Potassium
 
415
mg
12
%
Carbohydrates
 
57
g
19
%
Fiber
 
8
g
33
%
Sugar
 
6
g
7
%
Protein
 
14
g
28
%
Vitamin A
 
6087
IU
122
%
Vitamin C
 
44
mg
53
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love or think my readers will find useful.

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Previous Post: « Chocolate Chip Cookie Dough Dip
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Reader Interactions

Comments

  1. Nisha

    April 2, 2019 at 7:40 pm

    This recipe was so easy and SO packed with flavor! Delicious!

    Reply
  2. Lyndsay

    April 2, 2019 at 8:36 pm

    This was so delicious!

    Reply
  3. Charlene Krepel

    May 25, 2020 at 8:37 pm

    Your photos are beautiful! And now I know what i’m making for dinner tomorrow! I think I have all these ingredients on hand. Thanks!

    Reply
    • Maggie

      May 26, 2020 at 8:20 am

      Thank you Charlene! I appreciate that. I hope you enjoy this salad, it is something we eat often at our house and love it so much!

      Reply

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Welcome!

Maggie Wescott Cooking
Hi! I’m Maggie and I’m so excited you stopped by! I am a vegan and gluten free chef and bring my expertise and love for food, health and wellness to Alternative Dish.  My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies.  I believe that everyone can still eat healthy, delicious food despite their dietary restrictions. Read on to find flavorful recipes to suit almost any dietary lifestyle…

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