This Thai Noodle Salad is packed with veggies, and tossed in a delicious sweet and spicy peanut sauce. Made with rice noodles, it’s both gluten-free and vegan. The perfect healthy, satisfying and refreshing meal!
(Originally posted on August 15, 2017 ; Updated process pictures, tips and FAQs on January 3, 2020)
I normally don’t think pasta when I think salad. But this Thai noodle salad is pretty much the best of two worlds: the pleasure of eating pasta and the satisfaction of eating salad. Full of fresh, vibrant veggies, and delicious rice noodles, topped with a savory and sweet peanut sauce, it’s the ultimate healthy comfort food.
Why This Recipe Works
- High in protein and fiber, this is a filling plant-based meal.
- The warmth of molasses helps create a sweet sauce that is not overly sweet.
- Sliced scallion, fresh red pepper, carrots and lime juice add a fresh quality that pairs well with the rich peanut sauce.
- This dish can be served cold or warm, depending on taste. Make ahead and serve straight from the fridge, or toss warm noodles in sauce and serve warm.
How to Make Thai Noodle Salad
And This is the Amazing Result…
- This dish can be made ahead of time and chilled in the fridge until ready to serve. No need to heat; it’s delicious served cold.
- For an oil-free option, substitute 2 TBS of water for the 2 TBS sesame seed oil.
- While you can substitute syrup, honey or agave for the molasses, it will impact the flavor. Molasses has a warmth that is absent in other sweeteners. Plus, it’s a great source of iron! We use regular molasses, not blackstrap.
- Don’t sub dried ginger for fresh. Fresh ginger brings a freshness and warmth you won’t get with dried.
Where do I buy fresh ginger root? This should be available in the produce section of your grocery store. If your store does not carry it (though most should), you can purchase fresh ginger root on Amazon.
What kind of noodles do you use? We use Thai Kitchen Gluten Free Stir Fry Rice Noodles. They’re both vegan and gluten-free.
What goes with noodle salad? Because of the fresh veggies, we serve as a stand alone dish. It’s a complete meal on it’s own!
Can I make this without the oil? Yes! Substitute water for the oil.
Can I use whole wheat noodles? Yes, just cook them according to the instructions on the package.
Do you use regular molasses, or blackstrap molasses? We use regular because it has a milder flavor.
What can I substitute molasses with? You could easily substitute honey or maple syrup.
Some of my favorite vegan recipes
- Kale and Brussels Sprout Salad
- Tofu Stir Fry with Sweet and Spicy Peanut Sauce
- Air Fryer Portobello Bruger
- Chilled Corn Soup
- Avocado Cucumber Soup
- Butterbean Burgers: When Vegans Go Southern
★ Did you make this Thai Noodle Salad? Please give it a star rating below! ★
Thai Noodle Salad with Sweet and Spicy Peanut Sauce
- 14 oz. Thai rice noodles
- 2 Tbsp. sesame oil
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce gluten-free
- 1/4 cup molasses
- 2 Tbsp. Sriracha
- 1/4 cup lime juice
- 1 tsp. fresh ginger peeled, grated
- 1 Tbsp. garlic minced
- 2 carrots ribboned
- 2 green onions thinly sliced diamonds
- 4 oz. fresh baby spinach
- 1 red bell pepper thinly sliced
- 1/4 cup roasted peanuts crushed
- 1 limes for garnish
- Cook noodles according to directions listed on package.
- Meanwhile, for the sauce - In a small bowl, add sesame oil, peanut butter, soy sauce, molasses, Sriracha, lime juice, ginger, and garlic. Whisk to combine.
- Drain and rinse noodles, then add to a large mixing bowl. While still warm (and before they become sticky), add sauce and mix well to coat thoroughly.
- Add carrots, spinach, and bell peppers and mix to combine. Then top with green onions and peanuts.
- Serve warm, cold, or at room temperature. Enjoy!
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE, VISIT OUR DISCLOSURE PAGE.