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Thai Noodle Salad with Sweet and Spicy Peanut Sauce

Sweet, spicy and savory vegan pasta salad. Serve warm or cold.
Course Salad
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 526kcal
Author Gary White


  • 14 oz. Thai rice noodles
  • 2 Tbsp. sesame oil
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce gluten-free
  • ¼ cup molasses
  • 2 Tbsp. Sriracha
  • ¼ 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
  • ¼ 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!


Store in airtight container in the fridge for up to 4 days.
You can use minced ginger, or grated ginger. I often grate my ginger using a microplane grater.


Calories: 526kcal | Carbohydrates: 58g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Sodium: 1266mg | Potassium: 997mg | Fiber: 6g | Sugar: 22g | Vitamin A: 8745IU | Vitamin C: 60.1mg | Calcium: 122mg | Iron: 3.4mg