A fresh, bold, flavor-packed Thai noodle salad with spicy Asian peanut sauce. This cold noodle salad is perfect for a vegan lunch, dinner, or meal prep. Ready in 30 minutes.
Love bold, delicious meals? Try my zucchini mushroom stir fry or tofu egg roll in a bowl next. Both work great with a drizzle of Asian peanut sauce.
Salads are a staple for me—I love them all. Give me a good dressing to drizzle, and I’m happy.
This crunchy Thai noodle salad has been on repeat for a while now, and I’m still not over it. The mix of spicy, sweet, and tangy flavors, the way the noodles soak up the rich, peanutty sauce, the fresh crunch of veggies, it’s just so good.
And the spicy peanut sauce, I always double it. Because extra sauce is a must (at least in my house), and it never goes to waste. It’s perfect drizzled over my maple-glazed sticky tofu bowl, or used as a dip for fresh vegan spring rolls.
Why this recipe works
- Layered texture & flavor : Crisp cabbage, tender noodles, and a creamy, rich peanut sauce keep every bite interesting.
- A perfect creamy & crunchy balance: The Asian peanut sauce coats the cold noodles, while crunchy peanuts and fresh vegetables add contrast.
- Perfect for vegan meal prep: It stays fresh and flavorful, making it a great make-ahead meal.
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Substitutions & additions
- Noodles: Use brown rice stir-fry noodles, pad thai noodles, soba noodles, ramen, spaghetti, or zucchini noodles for a light option.
- Protein: Use crispy baked tofu, crispy sticky tofu, air fryer maple sriracha tofu, edamame, or tempeh.
- Veggies & toppings: Add mango, pineapple, bean sprouts, or avocado. Top with crushed peanuts, chopped cashews, or sesame seeds.
- Dressing adjustments: For more tang, add lime juice. For more creaminess, stir in 1–2 tablespoons of coconut milk. To sweeten, add 1 tablespoon hoisin sauce. For extra spice, increase chili sauce or add sriracha.
Tested tips
- Use fresh basil, chopped cilantro, and mint: these herbs add fresh flavor and balance to the salad. Adjust based on preference.
- Chop everything first: This makes assembly smooth and stress-free.
- Rinse noodles in cold water: This prevents them from sticking and keeps them light.
- Double the Asian peanut dressing: Some like it saucier, and it’s perfect for leftovers.
If you love Asian-inspired dishes like this, try my easy stir fry sauce, sticky maple soy glaze, or egg roll sauce for quick weeknight meals.
Storage & Meal prep
This cold Thai noodle salad is perfect for meal prep. Store the components separately and toss just before eating to keep everything crisp.
- Refrigeration: Store leftovers in an airtight container for up to 3 days. The noodles may absorb some sauce, so toss them with a little water or extra peanut sauce before serving.
- Meal Prep: Store noodles, veggies, and sauce separately. Toss with dressing just before serving to maintain texture.
- Freezing: Not recommended, as rice noodles and fresh veggies lose texture when thawed.
For a refreshing drink, try my strawberry hibiscus lemonade or iced green tea lemonade.
Thai Noodle Salad with Spicy Asian Peanut Sauce FAQs
Swap with almond, cashew, or sunflower seed butter for a nut-free version. The flavor will vary slightly, but it works well.
Rinse them under cold water after draining. A tiny drizzle of toasted sesame oil also helps keep them separate.
Yes! Store noodles, veggies, and sauce separately and toss fresh before eating to keep everything crisp.
Yes! Thai basil has a slightly spicier, more anise-like flavor. Regular basil is milder and sweeter. If using Thai basil, start with a little less and adjust to taste.
Mildly spicy from the spicy peanut sauce, but you can adjust. Omit for a mild version, or add extra sriracha or hot sauce for heat.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Thai Noodle Salad with Spicy Asian Peanut Sauce
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Ingredients
- 8 ounces thin rice noodles, brown rice, vermicelli, or regular
- 2 cups red and/or green cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 red bell pepper, thinly sliced
- ½ cucumber, thinly sliced or diced
- 3 scallions, green onions, sliced
- ½ jalapeño, minced, optional, remove seeds for less heat
- ½ cup edamame, thawed, optional
- ¼ cup fresh cilantro, chopped
- ¼ cup basil, chopped
- ¼ cup mint, optional, chopped
- ½ cup cashews or peanuts, optional, crushed
- 1 recipe spicy thai peanut sauce, see Notes
- 1 recipe crispy baked tofu, optional but suggested
- Lime wedges, for serving, optional
Instructions
- Press the tofu (if using): Wrap in a clean towel, place a heavy object on top or use a tofu press. Let it sit for 15-30 minutes while you prep the other ingredients.
- Cook the noodles: Follow package instructions. Drain and rinse under cold water to prevent sticking.
- Make the peanut sauce: Prepare the sauce if you haven’t already.
- Chop the veggies: Slice the cabbage, carrots, bell pepper, cucumber, scallions, and jalapeño. Chop the cilantro, basil, and mint.
- Assemble the salad: In a large bowl (for individual servings, see Notes), toss the noodles with a generous portion of peanut sauce until well coated. Add the chopped vegetables and gently mix. Add more peanut sauce as needed.
- Garnish and serve: Sprinkle with crushed peanuts or cashews, then top with fresh herbs. Serve chilled or at room temperature with tofu on top or on the side. Add lime wedges if using.
Notes
- Extra sauce? Double the peanut sauce if you like a saucier salad, are adding crispy tofu, or want leftovers. It keeps for 5 days and works great on almost everything (I always double it).
- Meal prep tip: Store the sauce separately and mix just before eating to prevent fogginess.
- For a fresher presentation: Serve noodles in individual bowls, drizzle with sauce, and toss to coat. Then, add veggies and gently mix just before eating.
- Serving options: Enjoy cold or at room temperature.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This salad has it all, and the peanut sauce is seriously good. I make it for lunch or a light dinner—especially when I want something filling but not heavy. So good!