30-Minute Thai Peanut & Noodle Salad (Vegan)
This Thai-inspired pasta salad is made with chickpea pasta noodles, and filled with chopped veggies, like purple cabbage and cucumber, and grated carrots. Toss it all in a homemade peanut sauce for an easy 30-minute meal. Recipe is vegan and gluten free, and a terrific idea for dinner tonight!
Servings 6 people
Calories 528kcal
Ingredients
- 12 oz chickpea pasta (350g/5 cups)
- 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 finely chopped
- 1/4 tsp chili flakes
Instructions
- 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.
Video
Notes
Pasta salad will keep in fridge for up to 3 days.
Nutrition information is a rough estimate.
Nutrition
Calories: 528kcal | Carbohydrates: 63g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Sodium: 427mg | Potassium: 341mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3920IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg