Best 2 Vegan Thai Noodle Salad Recipes

Are you seeking a flavor-packed and nutritious vegan meal? Look no further than our curated guide to the best vegan Thai noodle salad recipes! Embark on a culinary journey filled with vibrant flavors as we explore a delectable array of recipes that showcase the perfect balance of tangy, sweet, and savory elements. From classic Pad Thai to refreshing spring rolls, and from hearty curries to zesty noodle bowls, we bring you a treasure trove of culinary delights. Whether you are a seasoned vegan or new to the plant-based lifestyle, our diverse selection of recipes is sure to satisfy your cravings and inspire your kitchen adventures.

Check out the recipes below so you can choose the best recipe for yourself!

THAI NOODLE SALAD (VEGAN)

Thai Noodle Salad (Vegan) image

This recipe is very versatile. I use it as a base and add different types of veggies depending on what we have on hand. The optional ingredients listed below are some of the variations I like to add. I usually make this with basil and mint. This is from Paulette Mitchell's The 15-Minute Vegetarian Gourmet.

Provided by VegSocialWorker

Categories Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

8 -10 ounces rice noodles (or cellophane)
1 cup unsalted peanuts
4 tablespoons minced gingerroot
1 hot red chili peppers, seeds removed or 1/2 teaspoon crushed red pepper flakes
2 -3 garlic cloves (optional)
1/4 cup chopped fresh basil or 1/4 cup of fresh mint
1/2 cup shredded carrot (optional)
1/2 cup diced cucumber (optional)
1/2 cup red sweet bell pepper, slices (optional)
baked tofu, cubes (optional)
mung bean sprouts (optional)
1/2 cup lemon juice or 1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup sugar
chopped unsalted peanuts (optional, for garnish) (optional)

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.

Nutrition Facts : Calories 504.7, Fat 20.7, SaturatedFat 3.4, Sodium 1115.2, Carbohydrate 73.5, Fiber 3.5, Sugar 14, Protein 9.9

VEGAN THAI NOODLE SALAD

Vegan Thai Noodle Salad image

This is a delicious and flavorful salad. Udon noodles can be purchased at health food stores, Asian food stores and at most supermarkets.

Provided by Alison

Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes

Time 25m

Yield 7

Number Of Ingredients 16

Ingredients

8 ounces Udon noodles
½ cup unsalted crunchy peanut butter
½ cup milk
1 teaspoon grated fresh ginger
1 clove garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon dark sesame oil
⅛ teaspoon crushed red pepper flakes
1 cucumber, julienned
2 cups fresh bean sprouts
2 carrots, grated
6 green onions, thinly sliced
¼ cup chopped fresh mint
1 head romaine lettuce
1 cup chopped peanuts

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.

Nutrition Facts : Calories 390 calories, Carbohydrate 36.9 g, Cholesterol 1.4 mg, Fat 22.6 g, Fiber 5.8 g, Protein 14.7 g, SaturatedFat 3.5 g, Sodium 739.9 mg, Sugar 8.2 g

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
Don't be afraid to experiment with different flavors. Thai cuisine is all about balance, so feel free to add or adjust ingredients to suit your taste.
Make sure to use a good quality fish sauce. This is a key ingredient in Thai cooking and will add a lot of flavor to your dish.
If you can't find tamarind paste, you can use lemon juice or vinegar as a substitute. However, tamarind paste will give your dish a more authentic flavor.
Serve your Thai noodle salad immediately. This dish is best enjoyed fresh.

Conclusion:

Thai noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be customized to your own taste. With its combination of sweet, sour, salty, and spicy flavors, this dish is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give Thai noodle salad a try.