Thai Peanut Noodle Salad

This 15-minute Thai Peanut Noodle Salad is everything you need for a light lunch or dinner. Plant-based and with a delicious peanut sauce.

This Vegan Thai Peanut Noodle Salad is everything a great salad should be: vibrant, filling, satisfying, and anything but boring.

If you’re looking for a dish that’s quick to make, packed with fresh vegetables, and bursting with bold flavor, you’ve found your new go-to.

I make this Thai-inspired salad when I want something quick, colorful, and seriously delicious. 15 minutes. One bowl. No fuss.

This noodle salad is made with spiralized zucchini, crisp carrots, crunchy cabbage, and tender rice noodles. Then it is tossed in a creamy, zesty peanut-lime dressing that hits the perfect balance of savory, sweet, tangy, and nutty. It’s refreshing and light, perfect for hot summer months!

Why you’ll love this recipe:

• It’s fast & easy. With just a bit of chopping and a quick soak for the noodles, this salad comes together in about 15 minutes. No stove required!
• It’s meal-prep friendly. This is the kind of dish that you can prep ahead and have ready to grab and go. Pack it for work lunches, picnics, or quick weeknight dinners. Just keep the dressing separate and pour it over the salad right before serving so the veggies remain crisp.
• It’s nourishing & balanced. You’ve got fiber from the veggies, carbs from the noodles, and healthy fats + protein from the peanut butter and sesame oil — all in one bowl.
• It’s vegan, gluten-free, and customizable. Swap in your favorite veggies, use almond butter instead of peanut butter, or add tofu or edamame for extra protein.

Whether you’re eating plant-based full time or just looking to add more veggies to your meals, this noodle salad delivers big on both flavor and feel-good nutrition. It’s also incredibly versatile: enjoy it cold on a hot day, serve it alongside grilled skewers at your next BBQ, or top it with crushed peanuts and chili flakes for a spicy kick.

Trust me, once you taste that peanut dressing, you’ll be hooked. Pro tip: make a double batch of the dressing and thank me later 😉

Let’s dive into the recipe!

Thai Peanut Noodle Salad Ingredients

Here’s everything you’ll need to make this delicious salad, along with a few quick tips to make it even better:

Rice noodles: Choose flat rice noodles (like pad Thai style) or thin vermicelli depending on your preference. Cook the noodles according to package instructions, then rinse under cold water to stop cooking and prevent sticking.

Zucchini: Spiralize or julienne into noodle shapes (aka “zoodles”). These add a fresh, crisp contrast to the rice noodles and help lighten the dish. You can also swap the zucchini with some cucumbers!

Carrots: Peel and julienne, shred, or spiralize. Adds crunch, color, and subtle sweetness.

Cabbage: Red or green cabbage both work; red cabbage adds a vibrant color and a slight peppery bite. Thinly slice with a mandolin or sharp knife.

Spring onion (scallion): Ue both the white and green parts for flavor and garnish. Adds a mild oniony note that complements the peanut dressing.

Unsalted peanuts for crunch. Optional: Toast them lightly in a dry pan to enhance their nutty flavor and add crunch.

And here are the ingredients for the Peanut Dressing:

Peanut butter: Use smooth peanut butter for a creamy texture; opt for natural, unsweetened varieties for the best flavor balance. You can also substitute almond or cashew butter if needed.

Lime juice: Adds brightness and acidity to balance the richness of the peanut butter. Use fresh lime for the best flavor.

Maple syrup: Provides a hint of natural sweetness to complement the savory elements. You can substitute with agave or another liquid sweetener.

Sesame oil: Adds a deep, nutty, aromatic flavor that’s signature in Thai-inspired dressings. A little goes a long way!

Water: Helps thin the dressing to your desired consistency. Start with 1 tbsp and add more gradually. Optionally, you can use a splash of soy sauce or tamari for extra umami.

How to make Thai Peanut Noodle Salad

Ready to whip up the best-ever Vegan Thai Peanut Noodle Salad? Here’s how to do it, with some handy tips to make it extra tasty!

Prepare the rice noodles

Place rice noodles in a large heatproof bowl. Pour boiling hot water over them until fully submerged. Let them soak for 4–5 minutes (or follow the exact time on the package, as it may vary by brand and thickness). Stir gently with tongs halfway through to prevent clumping.

Once tender but still slightly firm (al dente), drain and rinse immediately under cold water. This stops the cooking process and helps prevent them from sticking together.

Set the noodles aside to fully cool.

Make the peanut dressing

In a small blender or food processor, combine peanut butter, juice of 1 lime, maple syrup, sesame oil, and a little water (start with 1 tablespoon and add more if needed). Blend until smooth and creamy. The dressing should be rich, but pourable.

Taste the dressing, and adjust if needed: add a pinch of salt or a splash of soy sauce for more depth, or more lime juice for brightness.

Tip: If your peanut butter is very thick, warm it slightly before blending to help it mix more easily.

Prep the vegetables

Spiralize or finely julienne the zucchini and carrots. If you don’t have a spiralizer, a vegetable peeler or box grater also works. Thinly slice the cabbage. You can use a sharp knife or mandolin for ultra-thin shreds. Slice the spring onion and roughly chop the peanuts.

Tip: Toast the peanuts in a dry pan over medium heat for 2–3 minutes until golden and fragrant for extra crunch and flavor.

Assemble the salad

In a large mixing bowl, combine the soaked rice noodles, spiralized zucchini and carrots, shredded cabbage, spring onion, and some chopped peanuts (save a few for topping).

Pour the dressing over the salad and toss gently with tongs or clean hands until everything is evenly coated.

Serve

Transfer the noodle salad to serving bowls and top with some reserved chopped peanuts, sliced green tops of spring onion, and any optional garnishes, like lime wedges, fresh cilantro, or sesame seeds. 

Serve immediately for the freshest texture, or chill for 15–30 minutes before serving for a refreshing cold noodle salad.

Serving ideas

This dish is best served immediately after assembling. Divide it into serving bowls and enjoy!

Here are some more serving ideas:

• In a big sharing bowl: Serve family-style in a large salad bowl, topped with extra chopped peanuts, lime wedges, and fresh cilantro for a vibrant, crowd-pleasing centerpiece. This way, each one can scoop up as much as they want!
• Individual meal prep containers – perfect for lunch on the go! Portion the salad into containers with a separate small jar of dressing to keep everything fresh until ready to eat.
• Lettuce cups: Spoon the salad into large romaine or butter lettuce leaves for a handheld, low-carb serving option that’s great for parties or light bites.
• In mason jars: Layer the dressing at the bottom, followed by noodles, then veggies on top. When ready to eat, just shake it up! Perfect for picnics or work lunches.
• As a Summer picnic side: Serve chilled with grilled tofu skewers, spring rolls, or other plant-based BBQ favorites. The refreshing crunch and peanut flavor pair well with smoky foods.
• In rice paper rolls: Use the salad as a filling for Vietnamese-style rice paper rolls. Serve with extra peanut sauce for dipping. This is a fun twist for parties or light dinners!
• Topped with protein: Serve as a base and top with grilled tofu, tempeh, edamame, or even chickpeas for a more filling meal.

Storage tips

Here is how to keep this dish fresh, crisp, and flavorful:

Refrigeration

• Store this noodle salad in an airtight container in the fridge for up to 2 days.
• Store the dressing separately in a small jar or container. The dressing may thicken in the fridge, so stir in a splash of water or lime juice before serving.
• If you haven’t added the dressing yet, the undressed salad will stay crisper longer (up to 4 days).

Meal Prep Tip

This salad is great for prepping ahead in individual containers (jar salads or meal prep bowls).

Layer it with sturdier ingredients on the bottom (noodles, cabbage) and keep the dressing on the side. Add delicate toppings (like peanuts or herbs) just before eating to maintain crunch.

Avoid Freezing

• This recipe does not freeze well. The rice noodles and fresh veggies can become mushy and watery after thawing, and the peanut dressing may separate.

Reheating

This salad is best enjoyed cold or at room temperature, but if you prefer it slightly warm, gently heat the noodles and veggies (without dressing) in a skillet for 1–2 minutes. Add the dressing off the heat to preserve its creamy texture.

 

More similar recipes:

Vegan Stir-Fried Rice Noodles with Tofu

Vegan Pad Thai with Tofu in Peanut Sauce

Spring Green Soba Noodle Salad

Easy Egg Fried Rice

This recipe is sponsored by Hofer Slovenija.