Vegan Thai Noodle Salad Recipes

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE

Vegan Thai Noodle Salad with Peanut Sauce image

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein!

Provided by Sylvia Fountaine

Categories Vegan

Time 30m

Yield 6

Number Of Ingredients 17

Ingredients

6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix of red cabbage, carrots and radish, shredded or grated
1 red bell pepper, finely sliced
3 scallions, sliced
½ bunch cilantro, chopped (or sub basil and mint)
1 tablespoon (or less, or more) jalapeño, finely chopped
¼-½ cup roasted, crushed peanuts ( optional garnish)
3 thin slices ginger- cut across the grain, about the size of a quarter.
1 fat clove garlic
¼ cup peanut butter ( or sub almond butter!)
¼ cup fresh orange juice ( roughly ½ an orange)
3 tablespoon fresh lime juice ( 1 lime)
2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
3 tablespoons honey, agave, or maple syrup
3 tablespoons toasted sesame oil
½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
½ teaspoon salt

Steps:

Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Nutrition Facts : ServingSize 1 1/8 cups, Calories 286 calories, Sugar 13.3 g, Sodium 374 mg, Fat 13 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 0 mg

THAI NOODLE SALAD

Thai Noodle Salad image

Provided by Talitha Case

Categories Salad

Yield 4 people

Number Of Ingredients 16

Ingredients

2 carrots (julienned or grated if you don't own a julienne peeler)
3 spring onions (finely chopped)
1 long red chilli (finely sliced (remove seeds if you prefer))
1 large cucumber (diced)
½ red cabbage (shredded)
20 g fresh mint leaves (torn finely)
20 g fresh coriander (torn finely)
250 g Vermicelli noodles (cooked according to packet instructions)
½ cup soy sauce (or tamari)
2 thumb-sized pieces of ginger (peeled)
⅓ cup maple syrup
2 cloves garlic
2 limes (juiced)
2 tbsp sesame oil
1 tbsp olive oil
2 tsp rice wine vinegar

Steps:

Start by adding all the prepared vegies into a large salad bowl along with the cooked rice noodles
Blend all the dressing ingredients in a food processor until smooth.
Pour up to ¾ of the dressing over salad, and toss to combine. Reserve the remainder for your guests to add more if they like.
Optional: Add marinated cooked tofu on top of the salad
Garnish with sesame seeds, peanuts and an extra wedge or two of fresh lime.

THAI NOODLE SALAD (VEGAN)

Thai Noodle Salad (Vegan) image

This recipe is very versatile. I use it as a base and add different types of veggies depending on what we have on hand. The optional ingredients listed below are some of the variations I like to add. I usually make this with basil and mint. This is from Paulette Mitchell's The 15-Minute Vegetarian Gourmet.

Provided by VegSocialWorker

Categories Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

8 -10 ounces rice noodles (or cellophane)
1 cup unsalted peanuts
4 tablespoons minced gingerroot
1 hot red chili peppers, seeds removed or 1/2 teaspoon crushed red pepper flakes
2 -3 garlic cloves (optional)
1/4 cup chopped fresh basil or 1/4 cup of fresh mint
1/2 cup shredded carrot (optional)
1/2 cup diced cucumber (optional)
1/2 cup red sweet bell pepper, slices (optional)
baked tofu, cubes (optional)
mung bean sprouts (optional)
1/2 cup lemon juice or 1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup sugar
chopped unsalted peanuts (optional, for garnish) (optional)

Steps:

Bring a pot of water to a boil.
Meanwhile, in a large bowl soak the noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water for an additional 5 minutes, or until they are softened and clear.
Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
In a measuring cup, combine the juice or vinegar, soy sauce and sugar. Stir until sugar is dissolved. If using unrefined sugar, you may need to heat the sauce in the microwave to get it to dissolve.
Pour over salad and toss until dressing is evenly distributed.
Garnish with additional peanuts, if using and serve cold.

Nutrition Facts : Calories 504.7, Fat 20.7, SaturatedFat 3.4, Sodium 1115.2, Carbohydrate 73.5, Fiber 3.5, Sugar 14, Protein 9.9

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