Vegan Thai Noodle Salad

Cold noodle salads like this vegan Thai noodle salad recipe reminds me of summer! It's full of vegetables and mangos in a light, tasty dressing.

I love summer salads like this Thai noodle salad recipe when the summer heats up. And when it only takes 15 minutes to prepare dinner, it's a win-win! This vegan Thai Noodle Salad is summer fresh with mangoes, veggies, and buckwheat soba noodles in a simple tangy Asian dressing.

Jump to:

• Cold Vegan Thai Noodle Salad Ingredients
• Vegan Thai Noodle Salad Ingredient Substitutions
• Thai Noodle Salad Dressing Ingredients
• Thai Noodle Salad Dressing Ingredient Substitutions
• How to Make a Thai Noodle Salad
• Recipe FAQs
• Tips
• More Vegan Salad Recipes to Enjoy!
• 📖 Recipe
• 💬 Reviews

Cold Vegan Thai Noodle Salad Ingredients

• Soba Noodles: Soba noodles are gluten-free and made from buckwheat.
• Mame: Mame is shelled edamame, which can be found in the produce section or in the freezer department.
• Red Bell Pepper: Red bell pepper is sweet and vibrant in color, which is beautiful in this Thai noodle salad recipe.
• Cucumber: Cucumber slices adds a fresh, summery flavor to the salad.
• Mango: I love sweet mango added to salads.
• Cilantro: Cilantro is said to have a fresh, citrusy, and soapy taste (to some) — depending on who you ask — and is also called Chinese parsley. On the other hand, its seeds are often referred to as coriander, a nutty- and spicy-tasting spice.
• Garlic: Fresh garlic adds a warm taste to the dressing.
• Maple Syrup: Maple syrup is used instead of refined sugar.
• Rice Vinegar: Compared to white distilled vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavor. It's commonly used in marinades and salad dressings and for pickling vegetables.
• Lime Juice: Fresh lime juice is preferred for the best flavor.
• Green Onions: Green onions add extra color, freshness, and flavor.
• Peanuts: Peanuts add texture, crunch and a savory flavor as a garnish (optional)
• Red Pepper Flakes: Red pepper flakes enhance the flavors in the salad and give it a bit of heat.

Vegan Thai Noodle Salad Ingredient Substitutions

• Choose any noodles you prefer. Rice noodles work well as another gluten-free option.
• Green peas and fresh fava, and lima beans are suitable substitutes for edamame.
• Baby bell peppers are similar to red bell peppers, and they offer a variety of colors.
• Try zucchini instead of cucumber.
• The best substitute for mango is peach due to its similar level of sweetness and texture. However, nectarines, apricots, papaya, cantaloupe, and kiwi can all be used as suitable alternatives to mango.
• Instead of cilantro, try adding Thai basil!
• Substitute ¼ teaspoon garlic powder for 1 fresh garlic clove. Substitute ½ teaspoon garlic flakes for 1 fresh garlic clove.
• Date syrup or agave nectar substitutes maple syrup.
• The closest match to rice vinegar's sweet-to-sour ratio is apple cider vinegar.
• Use bottled lime juice if fresh lime juice isn't available.
• Spring onions are similar to green onions.
• You can still safely eat seeds and seed butter if you're allergic to peanuts and tree nuts. Popular substitutes include pumpkin seeds, sunflower seeds, and chickpeas.
• Omit the red pepper flakes if sensitive to spicy ingredients.

Thai Noodle Salad Dressing Ingredients

• Rice Vinegar: Rice vinegar is naturally sweet and perfect for this vegan thai noodle salad recipe.
• Soy Sauce: I prefer using low-sodium soy sauce.
• Garlic: Fresh, minced garlic gives the dressing a rich flavor.
• Lime Juice: I prefer fresh squeezed lime juice; for a more lime-forward dressing, zest the lime, too.
• Maple Syrup: Maple syrup provides natural sweetness without refined sugar.
• Red Pepper Flakes: Red pepper flakes provide additional flavor and a little spice. Add more for a spicier dressing, or less for less heat.

Thai Noodle Salad Dressing Ingredient Substitutions

• Choose tamari or liquid aminos for a gluten-free option.
• Bottle lime juice works in a pinch.
• Agave or date syrup replaces the maple syrup.
• Skip the red pepper flakes if you are sensitive to spiciness.

How to Make a Thai Noodle Salad

1. Prepare a pot of water with a teaspoon of salt and boil.
2. Once boiling add the soba noodles, stirring them into the boiling water.
3. Reduce the heat to simmer and cook for 5 minutes. Yes, only 5 minutes.
4. Once cooked, drain the noodles in a colander, and run cold water through the noodles, moving the noodles around in the colander, making sure to cool all the noodles.
5. Place the cool noodles in a bowl.
6. In a small bowl or measuring cup, mix the rice vinegar, soy sauce, lime juice, minced garlic, and red pepper flakes. Whisk together.
7. Pour the dressing over the noodles and toss into the noodles.
8. Add the vegetables, mango, and cilantro.
9. Toss with the noodles.
10. Garnish with chopped peanuts.

Recipe FAQs

Tips

• Running cold water through the noodles and then tossing the noodles in the dressing keeps the noodles from drying out.
• If the noodles are dry, add a bit of soy sauce and rice vinegar for leftovers.
• Keep the peanuts separate until serving, as they will lose their crunch once tossed into the salad.
• Leave out the red pepper flakes if you don't care for spicy, or add a smaller amount, taste and add more if desired.
• Frozen edamame (mame) must be cooked and cooled before adding to the salad.

Whip up this simple vegan Thai peanut noodle salad recipe for a quick and easy weeknight meal.

More Vegan Salad Recipes to Enjoy!

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📖 Recipe