Description
This Thai Peanut Noodle Salad is a fresh, flavorful, and easy-to-make dish featuring tender rice noodles, crisp vegetables, plant-based protein, and a creamy natural peanut sauce. It perfectly balances savory, tangy, and slightly sweet flavors, making it ideal for lunch, light dinner, or a vibrant side dish that’s quick to prepare and full of color.
Ingredients
Scale
Noodles
- 200g rice noodles
Peanut Sauce (natural)
- 1/3 cup creamy peanut butter (natural)
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce (natural)
- 1 tbsp maple syrup (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp fresh lime juice
- 1/4 tsp chili flakes or fresh chili (optional)
- Warm water as needed for thinning
- Pinch of natural gelling agent (optional)
Vegetables and Protein
- 1 medium grated carrot
- 1/2 cup thinly sliced bell peppers (mixed colors)
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 200g firm tofu (plant-based), diced
- 2 tbsp crushed peanuts (plant-based), for garnish
Instructions
- Prepare the Noodles: Cook the rice noodles according to the package instructions until tender but still slightly firm. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside to cool.
- Make the Peanut Sauce (natural): In a bowl, whisk together peanut butter (natural), apple cider vinegar, soy sauce (natural), maple syrup (natural), vegetarian Worcestershire sauce (natural), fresh lime juice, and chili flakes if using. Add warm water gradually to reach desired dressing consistency. Optionally, stir in a pinch of natural gelling agent as the sauce cools for a thicker texture.
- Prepare the Vegetables and Protein: Chop the carrot, bell peppers, cucumber, and cilantro. Dice the tofu (plant-based) into bite-sized cubes and lightly pan-fry or bake until golden and slightly crispy.
- Toss Everything Together: In a large bowl, combine cooled noodles, chopped vegetables, tofu, and peanut sauce (natural). Gently toss until everything is evenly coated. Adjust seasoning with extra lime juice or soy sauce (natural) if needed.
- Garnish and Serve: Sprinkle crushed peanuts (plant-based) and additional fresh cilantro on top. Serve immediately or chill for 15-20 minutes to let flavors meld.
Notes
- Rinse noodles well after cooking to keep them from clumping and ensure a springy texture.
- Adjust peanut sauce thickness gradually with warm water for a creamy, pourable dressing.
- Add fresh herbs like cilantro or basil just before serving to preserve vibrant color and fragrance.
- Control spiciness by adding chili flakes last and in small amounts.
- Toast crushed peanuts lightly in a dry pan to deepen their flavor.
- Store leftover salad and sauce separately in airtight containers in the refrigerator for up to 2 days for best freshness.
- For warming, gently reheat noodles and tofu only; add fresh veggies and sauce cold to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Thai peanut noodle salad, plant-based peanut sauce, rice noodle salad, fresh vegetable salad, gluten free salad
