Vegan Thai Noodle Salad with the BEST EVER Spicy Peanut Lime Sauce
Vegan Thai Noodle Salad with the BEST EVER Spicy Peanut Lime Sauce - Rice noodle salad with bright, colorful veggies and fresh herbs, topped with chopped peanuts and tofu all tossed in THE BEST Spicy Peanut Lime Sauce. It is packed with protein, healthy fats, is vegan, gluten free and has major flavor!
Ingredients
- For The Salad:
- 250 g white thick cut rice noodles or brown (thick cut) rice noodles *
- 2 tbsp vegetable or sesame oil optional
- 1 cup carrot shredded
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1 cup purple cabbage thinly sliced
- 2 cups crispy lettuce thinly sliced
- 1/2 cucumber sliced vertically, deseeded and thinly sliced
- 2 stalks green onion thinly sliced (or sub for 1/4 cup chives)
- 250 g firm tofu
- 1/4 cup chopped unsalted peanuts can sub cashews
- 2 tbsp black sesame seeds
- Fresh herbs: cilantro, thai basil, mint, lemon balm
- Lime wedges for serving
- Garnish with edible pansies optional
- For The Dressing:
- 1 1/2 cups smooth peanut butter Room temperature*
- 1/2 cup soya sauce tamari for gluten-free
- 1/4 cup apple cider vinegar
- 1/3 cup maple syrup
- 1/4 cup + 1 tbsp fresh squeezed lime juice 4 limes *
- 4 tbsp Siracha or to taste
- 1/4 cup hot water to thin more if needed
Instructions
- Bring a medium pot of water to a boil. Add rice noodles and allow to soak for 4-6 minutes. Loosen with a fork and check on them every few minutes. They should be tender not mushy when ready. Strain and rinse with cold running water, tossing until the water runs clear.
- Add to mixing bowl and sprinkle with a 2 tbsp vegetable oil to prevent noodles from sticking.
- Make the dressing by whisking together all ingredients in a small bowl. You can also use a blender or food processor. Taste and adjust flavors as desired.
- Add the dressing to the noodles and toss until thoroughly combined.
- Divide noodles into serving bowls and top with vegetables, tofu, herbs and garnishes.
- Serve.
Notes
Notes
*See post for recipe substitutions and adaptations.
*See tip in post for how to get the most juice out of your limes
-If serving a large group, toss vegetables with the noodles and dressing. Top with tofu and garnishes.
-If sharing after the salad has been chilled, allow the salad to come to room temperature for about 30 minutes so the fats in the dressing can soften.
-Refrigerate leftovers in a sealed container for up to 5 days.
Recipe by: Susan Pratt
*See post for recipe substitutions and adaptations.
*See tip in post for how to get the most juice out of your limes
-If serving a large group, toss vegetables with the noodles and dressing. Top with tofu and garnishes.
-If sharing after the salad has been chilled, allow the salad to come to room temperature for about 30 minutes so the fats in the dressing can soften.
-Refrigerate leftovers in a sealed container for up to 5 days.
Recipe by: Susan Pratt