I’m excited to share my rice noodle salad recipe with you! This salad is perfect for warm days when you want something fresh and crunchy. It’s packed with vibrant veggies and has a creamy peanut sauce that really ties it all together.
Solves the need for quick, plant-based Thai noodle lunches on a budget, portable meals, and fresh flavor without heavy prep or takeout.
I often find myself juggling dietary needs, so this recipe is a lifesaver. My family has gluten allergies, and I love how rice noodles offer a great gluten-free option. It means I can whip up a tasty meal that everyone can enjoy without worrying.
The best part? You can whip this up in about 30 minutes! Prepping takes roughly 15 minutes, and cooking the noodles is quick, too. Plus, it’s easy to customize with your favorite proteins or veggies, so it suits any taste.
If you want to try something sweet to go along with this dish, I recommend checking out Brown Butter Cupcakes. They’re a nice treat after a light meal like this one!
Table of contents
Why You Will Love This Recipe
- Fresh and Crunchy Texture This salad features a beautiful mix of fresh veggies and rice noodles, making each bite satisfying and refreshing. It’s a delightful crunch in every forkful.
- Rich Flavor with Peanut Sauce The peanut sauce adds a creamy and nutty taste that really elevates the dish. It gives every bite a delicious depth that you’ll love.
- Quick and Easy Preparation You can whip this salad up in under 30 minutes, making it a great option for busy weeknights or a last-minute meal idea. Perfect when you’re short on time.
- Flexible and Customizable This recipe’s adaptable nature means you can easily swap proteins or veggies to suit your dietary needs or preferences, ensuring everyone can enjoy it.
Quick Vegan Thai Noodle Salad
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: cold salad
- Cuisine: Thai
- Diet: Gluten Free, Vegan
Description
A refreshing and colorful Thai noodle salad made with rice noodles and a peanut sauce dressing, perfect for a light meal.
Ingredients
- 12 ounces (340g) dry rice noodles, rinsed
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cups (150g) shredded purple cabbage
- 2 cups (250g) shredded/grated carrot
- 4 scallions, sliced
- 1 cup (150g) edamame, defrosted
- 1 batch peanut sauce
- 1/2 cup (15g) chopped cilantro for garnish
- Optional: 1/2 cup (75g) crushed peanuts
Instructions
- Cook & Rinse Noodles: Start by cooking the rice noodles in boiling water until they are tender but still have a bit of bite. Once they are done, drain them and rinse them under cold water. This step is crucial to stop the cooking process and avoid sticking. If you skip the rinse, you might end up with a clumpy mess.
- Mix Peanut Sauce: In a bowl, whisk together the peanut butter with soy sauce, lime juice, and a splash of warm water until it is smooth and silky. The aroma should fill your kitchen. Be cautious with the amount of water; adding too much can make the sauce too runny.
- Toss in Veggies: In a large bowl, combine your favorite chopped veggies (red bell pepper, yellow bell pepper, purple cabbage, carrot, scallions, and edamame) with the noodles. Mix gently to avoid squishing the delicate pieces; you want to see vibrant colors popping.
- Drizzle & Mix Sauce: Pour the peanut sauce over the noodle and veggie mixture. As you gently mix, the noodles should start to shine with sauce. Be careful not to drown the salad; too much sauce can weigh it down and mask the fresh flavors.
- Garnish & Serve: Top the salad with chopped peanuts and fresh cilantro for added crunch and freshness. This step elevates the dish visually and aromatically. If you skip this garnish, the salad may taste one-dimensional.
Notes
- Storage Tips: Store in an air-tight container in the fridge for up to 5 days. To keep the salad fresh, store components separately and combine just before serving.
- Expert Tips: To prevent your noodles from sticking together after cooking, rinse them under cold water immediately. Using a mandoline can help achieve thin and uniform slices of vegetables. When serving, drizzle the peanut sauce incrementally to find the right balance of flavors without making the salad too saucy. If the peanut sauce appears too thick, thin it with a splash of warm water for the desired consistency.
- Reheating Instructions: This salad is served cold, so no reheating is necessary.
- Serving Suggestions: Pair with grilled chicken or fish for a protein boost. Serve chilled with lime wedges and garnish with extra crushed peanuts and cilantro for enhancement.
- Recipe Variations: You can substitute rice noodles with soba noodles if desired. If allergic to peanuts, switch to a different sauce.
- Ingredient Notes: When choosing bell peppers, look for firm and shiny options for juiciness. For cabbage, select firm heads with no wilted leaves. Fresh and firm carrots will add the best sweetness and crunch. If edamame is unavailable, frozen peas can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 6.5g
- Sodium: N/A
- Fat: 18.9g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 52.1g
- Fiber: 5.6g
- Protein: 8.6g
- Cholesterol: 0mg
Ingredient Notes
- Rice noodles: These are the base of our salad, giving it that lovely chewy texture. Make sure to rinse them well after cooking to keep them from sticking together.
- Red bell pepper: I love the sweet crunch they add. When you pick them, go for ones that are firm and shiny; they’ll be juicier!
- Yellow bell pepper: They bring a little sweetness too! Try to choose ones that feel heavy for their size, as it means they’re juicy and fresh.
- Purple cabbage: This adds a pop of color and crunch to the mix! Firm heads are the best choice, look for ones without any wilted leaves.
- Carrot: I like to shred or grate them for that extra crunch. Fresh, firm carrots are key; they’ll be sweeter and tastier in your salad.
- Scallions: These give an oniony kick that complements everything. Choose bunches with crisp green tops, and don’t be shy about using both white and green parts!
- Edamame: They add a unique texture and a protein boost. If you can’t find them, frozen peas work just fine in a pinch.
- Peanut sauce: This creamy sauce ties everything together! You can whip up a homemade version or grab your favorite from the store, just check for a good balance of flavors.
- Cilantro: Chopped fresh, it gives a refreshing finish. If you’re not a fan, fresh parsley is a nice substitute that still adds brightness.
- Crushed peanuts: They’re totally optional but add a satisfying crunch. If you’re looking for a nut-free version, sunflower seeds work well too!
- Rice noodles: These are the base of our salad, giving it that lovely chewy texture. Make sure to rinse them well after cooking to keep them from sticking together.
- Red bell pepper: I love the sweet crunch they add. When you pick them, go for ones that are firm and shiny; they’ll be juicier!
- Yellow bell pepper: They bring a little sweetness too! Try to choose ones that feel heavy for their size, as it means they’re juicy and fresh.
- Purple cabbage: This adds a pop of color and crunch to the mix! Firm heads are the best choice, look for ones without any wilted leaves.
- Carrot: I like to shred or grate them for that extra crunch. Fresh, firm carrots are key; they’ll be sweeter and tastier in your salad.
- Scallions: These give an oniony kick that complements everything. Choose bunches with crisp green tops, and don’t be shy about using both white and green parts!
- Edamame: They add a unique texture and a protein boost. If you can’t find them, frozen peas work just fine in a pinch.
- Peanut sauce: This creamy sauce ties everything together! You can whip up a homemade version or grab your favorite from the store, just check for a good balance of flavors.
- Cilantro: Chopped fresh, it gives a refreshing finish. If you’re not a fan, fresh parsley is a nice substitute that still adds brightness.
- Crushed peanuts: They’re totally optional but add a satisfying crunch. If you’re looking for a nut-free version, sunflower seeds work well too!
Recipe Tips
- If you notice your noodles sticking together, try rinsing them under cold water right after cooking to keep them separate.
- When slicing vegetables, a mandoline can help achieve thin and uniform slices, which adds a nice texture to your salad.
- For a salad that isn’t too saucy, consider adding the peanut sauce incrementally and tasting as you go to find the right amount.
- If your salad gets soggy after a few days, keep the components in separate containers and mix them right before serving.
- When the peanut sauce feels too thick, a splash of warm water can help thin it out while allowing you to adjust the flavors nicely.
Serving Suggestions
Pair this rice noodle salad with grilled chicken or fish for a satisfying meal. Serve it chilled with lime wedges for added freshness.
This salad works well as a side dish for summer parties or family potlucks. It also complements picnics and vegan gatherings quite nicely.
Garnish with extra crushed peanuts and cilantro for a more vibrant presentation. A drizzle of lime juice can also amplify flavor and brightness.
Recipe variations
- You can use 12 ounces of soba noodles instead of rice noodles to create a different texture in your salad.
- Add 2 tablespoons of lime juice and 1 tablespoon of soy sauce to intensify the flavors and add a zesty kick.
- Either top off with 1 cup of baked tofu for protein or use 1 cup of chickpeas for a different protein option.
- You can easily scale the recipe by doubling the quantities, using 24 ounces of noodles and 4 cups of vegetables, to feed more people.
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How to Store?
To keep your rice noodle salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the fridge for up to 5 days while maintaining freshness.
Freezing: Place salad in a freezer bag, seal it tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Separation: Store dressing separately in a small airtight container. This prevents salad from becoming soggy. It stays fresh for up to 5 days.
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If you enjoyed this rice noodle salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
