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Vegan Thai Noodle Salad with Peanut Sauce

This Thai Noodle Salad is delicious and loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or social gatherings.


  • 6 oz dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
  • 4 cup mix of red cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper finely sliced
  • 3 scallions sliced
  • 1/2 bunch bunch cilantro, chopped (or sub basil and mint)
  • 1 tbsp jalapeño finely chopped
  • 1/4-1/2 cup roasted, crushed peanuts  (optional garnish)

Thai Peanut Sauce

  • 5 thin slices ginger cut across the grain, about the size of a quarter.
  • 2 cloves garlic
  • 1/2 cup peanut butter (or sub almond butter)
  • 1/2 cup fresh orange juice approx. 1 large orange
  • 1/4 cup soy sauce 
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 1 - 1/2 tsp cayenne pepper
  • 1 tsp salt


  • Cook pasta according to directions on package. Drain and chill under cold running water.
  • Blend the Peanut Sauce while noodles are cooking. Blend the peanut sauce ingredients together using  a blender until smooth.
  • Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  • Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted and cilantro and a lime wedge.


Noodles: If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
Recipe by Feasting at Home