Go Back
Vegan 15-Minute Vegan Thai Peanut Noodle Salad

Vegan 15-Minute Vegan Thai Peanut Noodle Salad

Want a fast, flavorful cold dinner that tastes like a takeout upgrade? This Vegan 15-Minute Vegan Thai Peanut Noodle Salad delivers creamy, nutty peanut sauce, crunchy veggies, and slurpy noodles — all tossed cold and ready in a flash. Yes, it really takes about 15 minutes of hands-on time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10
Course: DINNER
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Thai Noodle Salad
  • 12 oz dry noodles brown rice noodles, linguini, soba, or pad Thai rice noodles
  • 1 red bell pepper sliced into long thin strips
  • 2 cups shredded red cabbage
  • 2 cups shredded or grated carrot
  • 1 cup edamame defrosted if frozen
  • 4 green onions chopped
  • Optional: bean sprouts for serving
  • Peanut Dressing
  • 1/2 cup all-natural peanut butter peanuts + a little salt
  • 1/3 cup water adjust for consistency
  • 2 1/2 Tbsp low-sodium soy sauce or tamari
  • 2 Tbsp maple syrup
  • 1 1/2 Tbsp apple cider vinegar or rice vinegar
  • 1 clove garlic minced
  • 1/2 tsp dried ginger or 1 tsp fresh grated
  • For serving
  • Crushed peanuts
  • Chopped cilantro
  • Sesame seeds
  • Lime wedges
  • Optional: sriracha or chili flakes for heat

Equipment

  • Large pot for boiling noodles
  • Colander or strainer
  • Large mixing bowl (big enough to toss everything)
  • Small bowl or jar for whisking dressing (or a blender)
  • Measuring cups & spoons
  • Knife and cutting board
  • Grater or box shredder (for carrots)
  • Optional: mandoline or spiralizer (if you like thin strips)

Method
 

  1. Cook the noodles. Boil noodles according to package directions. Don’t overcook — aim for al dente. Drain and rinse under cold water until they feel cool. This stops cooking and keeps them springy.
  2. Prep the veggies. Slice the red pepper, shred cabbage and carrots, chop green onions, and defrost edamame if needed. Toss them into a large bowl.
  3. Make the peanut dressing. Whisk peanut butter, water, soy sauce, maple syrup, vinegar, garlic, and ginger in a bowl or jar until smooth. Add more water to reach a pourable consistency. Taste and adjust: more maple for sweetness, more soy for salt, or a squeeze of lime for brightness.
  4. Combine. Add cooled noodles to the veggies. Pour about half the dressing over the salad and toss. Taste, then add more dressing until you hit your preferred sauciness.
  5. Garnish & serve. Top with crushed peanuts, cilantro, sesame seeds, and a lime wedge. Serve cold or at room temperature.
  6. Pro tip: Start with half the dressing. You can always add more, but you can’t take it out if you overdress. That’s a rule I learned the hard way.

Notes

Nutrition (approx. per serving)
  • Calories: ~250 kcal
  • Protein: ~5 g
  • Carbs: ~39 g
  • Fat: ~8 g
    (These values reflect the full recipe divided by 10.)