Vegan Thai Noodle Salad

Do you like pasta, crunchy veggies, and Asian-inspired flavors? If so, this tasty salad is the one for you! 

The best part is it’s so quick and easy to make. You simply smother the noodles and vegetables with a creamy peanut sauce that has a lovely combination of sweet, savory, and spicy flavors.

It’s perfect as a make-ahead meal for weekday lunches or wowing a crowd at get-togethers. Your friends and family will love the vibrant colors and loads of nutritious veggies. 

This cold noodle salad checks all the boxes. It’s quick to throw together, has tons of healthy vegetables, is saucey, and absolutely delicious! The only cooking involved is for the noodles. 

It’s fully customizable, so feel free to use any leftover vegetables you have on hand and of course whatever type of pasta you prefer!

Unlike most Asian noodle recipes, this one is vegan because it doesn’t have fish sauce, oyster sauce, honey, meat, or egg-based noodles.

Reasons To Love This Asian Noodle Salad

• Easy
• Quick
• Refreshing
• Low-calorie
• Veggie-filled
• Customizable
• Very little cooking
• Great for meal-prep

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Ingredients and Substitutions

• Noodles – Any type of vegan, long noodle will work such as ramen, glass noodles, rice noodles, thin spaghetti, gluten-free, etc.
• Vegetables – I use carrots, english cucumber, scallions, cabbage, and bell peppers. You can absolutely add-in any other veggies that you like or have on hand!
• Cilantro – Use more or less depending on how much you like cilantro.
• Nuts – Crushed peanuts, cashews, or almonds add a lovely crunch.

For the Peanut Sauce

• Soy Sauce – Opt for the low-sodium version if you can. Liquid aminos or tamari would work too. 
• Maple Syrup – Agave nectar or brown sugar can be used if needed.
• Peanut Butter – If yours is really thick, you can thin it out with some water. 
• Sesame Oil – Just a bit adds a wonderful flavor profile.
• Vinegar – Rice wine vinegar is so good here but white or apple cider vinegar work in a pinch.
• Sriracha – Vegan sriracha gives the sauce a subtle, spicy kick. Or use hot chili oil.
• Ginger – Use half a teaspoon of ground ginger or 2 teaspoons of fresh.
• Garlic – Fresh or powdered garlic works.

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Heat a large pot of water to a boil.

Meanwhile, stir the sauce ingredients together to break up the peanut butter. I like to use a small mason jar for this to give it a vigorous shake before pouring it later. Let the sauce sit in the fridge for a few minutes while preparing the other ingredients so the flavors can come together.

Add the noodles to the boiling water and cook them to al dente according to their package instructions. You don’t want to overcook them so they don’t get too mushy in the salad. Rinse them immediately after draining their water to stop the cooking process and to keep them from sticking.

Cut all of the vegetables and place them in a large mixing bowl while the noodles are cooking.

Shake the sauce and pour it into the large bowl along with the noodles. Toss everything together until it’s well combined. Enjoy the salad right away or chill it for later. 

Add-In Ideas

• Tofu
• Kale 
• Onion
• lettuce
• Spinach
• Edamame
• Bean sprouts

No-Waste Ideas

• Use the rest of your carrots, green onions, and cabbage in these Stir Fry Noodles or Egg Roll in a Bowl.
• Enjoy Cucumber Sandwiches or Mediterranean Couscous Salad with leftover English cucumber.

Make Ahead & Storage

This Thai noodle salad is perfect to make ahead or use for meal prep. Completely assemble it and store it in the refrigerator for 4 days in a sealed dish. Give it a good stir to redistribute the peanut sauce just before serving it.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.