Sharing this very easy recipe today, for Vegan Thai Noodle Salad with Peanut Sauce. It’s vegan and gluten-free, using chickpea pasta for a protein-packed, healthy, and satiating meal. Enjoy this noodle salad cold, with fresh crunchy veg. Best of all, it can be made in under 30 minutes.
Certainly, this dish is tasty and flavourful. Plus, you can meal prep this recipe and enjoy during the week for lunch or a quick dinner. I also love to bring this salad to potlucks and bbq’s. Certainly, it’s a hit with all types of eaters, vegan or not.
Now, let me tell you exactly how to make this Vegan Thai Noodle Salad.
Vegan Thai Noodle Salad
For this recipe you will need:
- chickpea pasta
- purple cabbage
- green onion
As you can see, the ingredients are fresh and colourful. Serve this Thai noodle salad cold for optimal taste.
To make, you will start by cooking your chickpea pasta, this will give it time to cool. Prepare the fresh veg (chop and grate) and combine with the chickpea pasta. Then, add your peanut sauce and mix to combine. Certainly, it’s an easy and straightforward recipe that you can throw together effortlessly.
The very best peanut sauce
Truly, this peanut sauce dressing is the very best! I love it on this cold pasta salad, and other Thai inspired recipes. To make it, you will need:
- all-natural peanut butter
- rice vinegar
- maple syrup
- sesame oil
- cayenne pepper
Combine the ingredients together in a small mixing bowl,. Then pour over your pasta salad.
Tips for making this Thai noodle salad
Typically, cooking your pasta is saved to the end of recipes, But since this Thai noodle salad is served cold, it’s best to cook the noodles first to give it time to cool.
I like to cook my pasta until it’s just al-dente, so as not to have an overcooked pasta salad. In fact, the pasta will continue to cook after straining as it cools.
For this recipe, I have used chickpea pasta, which has a faster cooking time than traditional. I cooked this pasta for about 3 minutes until just al dente. The length of time it will take to cook your pasta will depend on the type of pasta you use, and the brand. Check package instructions for recommended best results.
Finally, to stop the pasta from sticking together as it cools, I like to drizzle with a bit of oil. Add your strained pasta back to the pot, drizzle with 1-2 tbsp oil and mix to combine. Then cover with a tea towel and let pasta cool as you prep the rest of your ingredients.
Meal Prepping this Thai Noodle Salad:
This recipe is great for meal prep! Make it on a Sunday and scoop servings into air tight containers to enjoy through the week. This pasta salad will keep for up to 3 days, and even longer if using traditional pasta over chickpea (I find chickpea pasta dries out quicker). So if you wanted to meal prep for the entire work week (5 days) than consider swapping the chickpea pasta for whole wheat pasta, kamut, rice or traditional. (Keep in mind, it may affect the recipe being gluten-free)
Other recipes you might like:
If you’re digging this recipe for my Thai Noodle Salad. You might also like these pasta inspired recipes:
- Easy Vegan Mac and Cheese
- Sweet Potato Alfredo Noodles
- Eggplant and Lentil Vegan Meatballs
- Fresh and Herby Summer Pasta
- Vegan Zucchini Lasagna
Shop my Kitchen:
I’m often always asked what items I like to use in the kitchen. So, I’ve included my favourites for making this recipe below. You can also find more of my favourite kitchen essentials and products on my Shop page.
(commissions earned as an affiliate. I only recommend products I know and love).
This is the cast iron pot I use to cook pasta.
These are the mixing bowls I have. For this recipe I used the 1.5 qt bowl in Nordic Blush, and the 4.2 qt bowl in Black
So there we have it, a very simple and easy to prepare Thai inspired pasta salad with the very best peanut sauce. Enjoy for lunch or dinner, and meal-prep for a quick dish during the week. It’s also a great recipe to bring to a potluck, bbq, or dinner with friends. It’s vegan, gluten-free, and protein-packed using chickpea pasta. Certainly that’s a winning combo to please a crowd. I absolutely love this Thai noodle salad and think you will to!
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Thai Noodle Salad with Peanut Sauce
- 5 cup chickpea pasta
- pinch sea salt
- 1-2 tbsp sesame oil
- 1 cup purple cabbage shredded
- 1 cup carrots grated
- 1 cup cucumber chopped
- 4 green onions chopped
- 1/3 cup peanuts chopped
- 1/3 cup cilantro chopped
For the Peanut Sauce
- 1/4 cup + 2 tbsp all-natural peanut butter
- 1/4 cup water
- 3 tbsp rice vinegar
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 clove garlic
- 1/4 tsp cayenne pepper
- In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes. Pasta will continue to cook as it cools).
- Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil and stir gently. Cover with a tea towel and let cool.
- In a large mixing bowl add shredded cabbage, carrots, chopped cucumber,
and onions. Add cooked pasta.
- Prepare peanut sauce in a small bowl by whisking together peanut butter, water, rice vinegar, tamari, maple syrup, sesame oil, garlic and cayenne.
- Pour peanut sauce over pasta salad and mix gently to combine. Sprinkle
with green onion, peanuts, and cilantro. Mix again.