This thai noodle sauce with creamy peanut sauce is the perfect side dish for a party!

Thai Noodle Salad with Peanut Sauce [Vegan]






Cooking Time




For the Base:

  • 16 ounces (dry) noodles of choice (rice, soba, etc.)
  • 4–6 cups sliced veggies of choice (bell pepper, cabbage, carrots, broccoli, etc.)
  • 4 scallions, sliced
  • 1/2 cup cashews or peanuts, chopped
  • Cilantro for garnish

For the Sauce:

  • 3/4 cup peanut or almond butter
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons maple syrup
  • 3 tablespoons rice vinegar
  • 1/4 – 1/2 cup warm water
  • 4–6 tablespoons soy sauce
  • 1 teaspoon ginger powder
  • 3 cloves garlic, minced
  • Juice from 1 lime


  1. Bring a large pot of water to a boil.
  2. Cook pasta according to package instructions.
  3. Wash your veggies and slice then into long, thin, strips. I like to use a mandolin for the cabbage to make it easier.
  4. When the pasta is done cooking, rinse it with cold water and add it into a large serving bowl.
  5. Add in the veggies and stir together.
  6. Make your sauce by mincing the garlic and then whisking all remaining ingredients together in a bowl until well combined. Adjust seasonings as desired or add more water to thin it out.
  7. Pour the sauce over the pasta using as much or as little as you like.
  8. Top with fresh cilantro, scallions, peanuts, and sesame seeds.

Nutritional Information

Per Serving: Calories: 168 | Carbs: 11 g | Fat: 12 g | Protein: 6 g | Sodium: 118 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.