Name: Thai Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/3 cup soy sauce; 1/4 cup sesame oil; 1/4 cup rice vinegar; 1/4 cup sweet chili sauce; 2 large garlic cloves (minced); 1 tablespoon fresh ginger (grated); 1/2 teaspoon red chili flakes; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 8 ounces dry rice noodles; 1 medium red bell pepper (finely sliced); 1 cup red cabbage (shredded); 1 cup carrots (shredded,); 1/4 cup spring onions (sliced); Roasted peanuts (to garnish, optional)

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This Thai noodle salad is made with crisp vegetables, rice noodles and a bold dressing. It's just perfect for a quick lunch, potlucks or just a delicious side dish. Ready in just 25 minutes!

Noodles are simply the best food to have around when you're not in the mood for cooking something complicated, and this Thai noodle salad completely proves that point.

I love spicy, boldly flavored lunches and if they're also ready in 20-25 minutes, even better. With this vegan Thai noodle salad, you get lunch sorted super quickl,y even on the busiest of days.

Why you'll love this vegan Thai noodle salad

It's super easy to make your own by swapping in whatever veggies you have on hand.
Stays fresh in the fridge for a couple of days, which makes it great for make-ahead lunches.
Comes together really quickly with minimal cooking.

What you'll need

Rice noodles - I love rice noodles in this salad because they cook quickly and have a chewy texture that soaks up the dressing perfectly.

You can also use pad thai rice noodles, so ba noodles, or transform this into a Thai pasta salad by making it with spaghetti or linguini.

Veggies - I used a mix of red bell pepper, red cabbage, carrots and spring onions. It's a colorful combo with plenty of crunch, and they all hold up nicely against the noodles without going soggy. Feel free to swap in whatever you've got hanging around in the fridge.

Soy sauce - This is the savory, salty base of the dressing. Use low-sodium if you like, so that you can adjust the salt at the end yourself.

Sesame oil - I use toasted sesame oil for that delicious nutty flavor.

Rice vinegar - For the tangy element. Freshly squeezed lime juice also works.

Sweet chili sauce - For that touch of sweet heat that balances all the other ingredients.

Garlic and ginger - Fresh, always! Use a microplane grater so they blend perfectly in the dressing.

Chili flakes - Just a touch of heat, but you can omit if you prefer your salad to be on the milder side.

Peanuts - Totally optional, but they give a nutty crunch on top that I really love!

Pro tip

Don't overcook the noodles! They should be just tender, you really don't want them mushy for this salad.

How to make Thai noodle salad

Cook the noodles according to the package instructions. Drain, then run them under cold water to stop the cooking process. Drain again and set aside.

Meanwhile, make the dressing. In a jar, mix together the soy sauce, sesame oil, rice vinegar, sweet chili sauce, garlic, ginger, red chili flakes, salt and ground black pepper.

Place the cooked noodles in a large mixing bowl, then add the red bell pepper, red cabbage, carrots and spring onions. Pour the dressing over the top and toss well to coat everything evenly.

Adjust the seasoning to taste (you may want to add some more soy sauce, too) and serve topped with extra red chili flakes, sliced spring onions or peanuts if you like.

Substitutions and variations

Add a protein like tofu, tempeh or edamame to make the noodle salad heartier. These crispy air fried tofu bits would go great here!
The veggies can be swapped endlessly depending on what you have on hand: cucumber, snap peas, shredded lettuce, bean sprouts or even thinly sliced zucchini are all great options.
You can finish up the salad with some fresh herbs like cilantro, mint or Thai basil for a bright touch.

Helpful tips for the best Thai noodle salad

This salad is great for prepping ahead since the flavors only get better as they sit. If you're making it in advance, keep the noodles and veggies separate from the dressing until just before serving; that way, the noodles won't soak up all the liquid and turn sticky.
Taste the dressing before adding it to the salad so you can tweak with more soy sauce or sweet chili sauce if you like.
Chill the salad for 20-30 minutes before serving if you have time to let the flavors mingle.

Leftovers and storage

Leftovers hold up really well in the fridge for 2-3 days.
Store them in an airtight container, and if the noodles clump together a bit, just give everything a quick toss with an extra splash of soy sauce or vinegar before serving.
The salad tastes perfect at room temperature so there's no need to reheat.

More vegan Asian-inspired recipes

If you've tried this Thai noodle salad recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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