Best 2 Thai Noodle Salad Vegan Recipes

THAI NOODLE SALAD (VEGAN)

Steps:

• Bring a pot of water to a boil.
• Meanwhile, in a large bowl soak the noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water for an additional 5 minutes, or until they are softened and clear.
• Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
• In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
• In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
• In a measuring cup, combine the juice or vinegar, soy sauce and sugar. Stir until sugar is dissolved. If using unrefined sugar, you may need to heat the sauce in the microwave to get it to dissolve.
• Pour over salad and toss until dressing is evenly distributed.
• Garnish with additional peanuts, if using and serve cold.

VEGAN THAI NOODLE SALAD

Steps:

• In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
• Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
• In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.