Thai Noodle Salad

A crave-worthy cold noodle salad tossed in a creamy peanut sauce, loaded with fresh veggies and crispy tofu. It’s the perfect mix of sweet, salty, tangy, and spicy—with a solid boost of plant-based protein!

Course Main Course

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 480kcal

Author Marly McMillen

Equipment

1 Always Pan

Ingredients

For the Salad:

8 oz protein noodles
1 14-oz block extra firm tofu
1 tablespoon soy sauce (substitute tamari for gluten-free)
1 tablespoon cornstarch
1 tablespoon sesame oil
1 cup red cabbage , shredded
1 medium red bell pepper , thinly sliced
1 large carrot , julienned or shredded
2 medium green onions , sliced
½ cup chopped fresh cilantro
¼ cup roasted peanuts (for topping)
1 cup edamame shelled
lime wedges (for serving)

Optional Add-Ins:

Cucumber ribbons, snap peas, shredded romain, chili flakes for heat.

Peanut Sauce:

¼ cup peanut butter
2 tablespoons soy sauce (substitute tamari for gluten-free)
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon rice vinegar (substitute lime juice)
1 teaspoon sriracha
3 tablespoons water

Instructions

For the Salad:

Cook the noodles: Cook the noodles according to package directions. Rinse under cold water, drain well, and set aside.
Crisp the tofu: Toss tofu cubes with soy sauce and cornstarch (if using) for extra crisp. Heat sesame oil in a nonstick skillet over medium-high. Cook tofu until golden and crispy on all sides, about 10–12 minutes.
Prep the peanut sauce: In a bowl or jar, whisk together peanut butter, soy sauce, maple syrup, vinegar or lime, sesame oil, sriracha, and water. Adjust consistency and seasoning to taste—add more water to thin, more lime for brightness, or more maple for sweetness.
Sauce the tofu: Add 1-2 tablespoons of the peanut sauce to the tofu in the skillet. Stir to coat. Remove from heat.
Assemble the salad: In a large mixing bowl, combine the noodles, tofu, cabbage, bell pepper, carrot, green onions, and cilantro. Drizzle the peanut sauce over and toss until everything is well coated.
Serve and enjoy: Serve chilled or at room temperature. Top with chopped peanuts and extra lime wedges before serving.

Storage Instructions

Keep leftovers in an airtight container in the fridge for up to 3 days. Store tofu and noodles separately if making ahead, and toss with sauce just before serving for best texture.

Notes

Tips & Variations

Make-ahead: The salad can be prepped in advance, but keep the tofu and sauce separate until just before serving for best texture.
Nut-free option: Sub sunflower seed butter for peanut butter, and use roasted seeds instead of peanuts.
Add crunch: Crushed ramen noodles or crispy wonton strips add a fun texture twist.

Nutrition