Thai Noodle Salad

This vegan Thai noodle salad is a colorful, fresh and delicious dish that is just as yummy as it is nourishing.

This recipe is so full of flavor and texture, and it is a real crowd pleaser! It is like a little party in your mouth.

If you are wanting to explore more plant based cooking and eating, this is a great recipe for that as well. Chocked full of fresh, crunchy veggies and so much vibrant color.

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How to make Thai noodle salad

First gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this Thai noodle salad recipe, you will need the following ingredients:

• cooked, cold noodles – I prefer and recommend standard rice noodles in this recipe. Rice vermicelli, cooked ramen noodles or brown rice noodles are also great options.
• Air fryer tofu
• Thai Peanut Sauce
• romaine lettuce
• red cabbage
• green onions/ scallions
• sliced mushrooms
• red bell pepper
• yellow bell pepper
• orange bell pepper
• cucumber
• dry roasted peanuts – optional for topping
• chopped cilantro
• Lime wedges for lime juice

If you have a store-bought peanut sauce you love, feel free to use that. It is easy to make a homemade peanut sauce/ dressing with a few basic ingredients.

My homemade Thai peanut sauce has the following ingredients:

• Sriracha
• Tamari (or soy sauce)
• Peanut butter
• lime juice
• sesame oil
• maple syrup
• water

When I am using this for drizzling over a salad, I sometimes use a little extra water to make it a bit thinner.

Assembling Thai noodle salad

First, make the air fryer tofu, and mix up the Thai peanut sauce. Set aside.

Add the lettuce and cabbage to a large bowl and top with the scallions, mushrooms, peppers, cucumber and tofu.

Drizzle the thai peanut sauce over the salad.

And then toss everything together until well combined.

Serve cold , and drizzle a little more dressing on top, if desired.

Optional garnish/ topping suggestions: green onion, fresh cilantro, chopped peanuts, sesame seeds.

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Print

Thai Noodle Salad

Course Main Course, Salad

Cuisine American, Asian, Thai

Keyword Thai noodle salad, Thai noodle salad recipe

Servings 4

Author Marjorie @APinchOfHealthy

Ingredients

• Air fryer tofu
• Thai Peanut Sauce
• 2 cups rice noodles cooked and cooled
• 3 cups romaine lettuce – sliced
• 1 cup purple cabbage shredded
• ¼ cup scallions chopped
• 1 cup mushrooms sliced
• 1 red bell pepper – sliced into strips
• 1 yellow bell pepper – sliced into strips
• 1 orange bell pepper – sliced into strips
• 1 medium cucumber
• ⅓ cup dry roasted peanuts – optional for topping
• ¼ cup chopped cilantro
• Lime wedges

Instructions

1. Make the tofu
2. Mix up the thai peanut sauce
3. Add the lettuce and cabbage to a large bowl and top with the scallions, mushrooms, peppers, cucumber and tofu. Drizzle the thai peanut sauce over the salad and toss.
4. Serve cold topped with chopped peanuts, cilantro and lime.