How do I prevent the chickpea pasta from sticking together?

After cooking, strain the pasta, rinse it with cold water, and drizzle with sesame oil before letting it cool, as instructed in the recipe steps.

Can I prepare the peanut sauce in advance?

Yes, you can whisk together the peanut butter, water, rice vinegar, tamari, maple syrup, sesame oil, garlic, and cayenne ahead of time and store it separately until ready to use.

What vegetables are best for this noodle salad?

The recipe specifically calls for shredded purple cabbage, grated carrots, chopped cucumber, and green onions to create a vibrant and crunchy texture in the salad.

How should I store any leftover Thai Noodle Salad?

Store the salad in an airtight container in the refrigerator for up to 2-3 days, as the fresh vegetables are best enjoyed soon after preparation.

Is it possible to adjust the spice level of the peanut sauce?

Absolutely, you can increase or decrease the 1/4 teaspoon of cayenne pepper in the sauce to suit your personal preference for heat.

6 years ago

Thai Noodle Salad with Peanut Sauce
[Vegan]

HS By: Hannah Sunderani

Author Bio

Hannah Sunderani started the blog Two Spoons to bring you plant-based recipes worth sharing. Her... Read More

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Vibrant Thai noodle salad featuring chickpea pasta, shredded purple cabbage, carrots, cucumber, and green onions, generously coated in a creamy peanut sauce and garnished with chopped peanuts and cilantro.

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Discover more recipes with these ingredients

Peanut Butter

Thai Noodle Salad with Peanut Sauce [Vegan]

Dairy Free

Vegan

A very easy and healthy Vegan Thai Noodle Salad with the very best peanut sauce. Made with chickpea pasta, it's protein-packed, gluten-free, and healthy.

Ingredients You Need for Thai Noodle Salad with Peanut Sauce [Vegan]

For the Pasta:

5 cups chickpea pasta
Pinch sea salt
1-2 tablespoons 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 and 2 tablespoons all-natural peanut butter
1/4 cup water
3 tablespoons rice vinegar
2 tablespoons tamari
2 tablespoons maple syrup
1 tablespoon sesame oil
1 clove garlic
1/4 teaspoon cayenne pepper

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How to Prepare Thai Noodle Salad with Peanut Sauce [Vegan]

In a large pot, bring water to a boil. Add a generous pinch of sea salt and pour in the 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 the 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.