Thai Peanut Noodle Salad
by Marly McMillen
Creamy Thai peanut noodle salad with crispy tofu, crunchy veggies, and a zesty peanut sauce. A crave-worthy cold noodle dish that’s fresh, filling, and full of flavor.
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Some recipes feel like instant classics, and this Thai peanut noodle salad is one of them. Imagine tender noodles tossed in a creamy peanut sauce, paired with crisp veggies and golden tofu. It’s that perfect harmony of sweet, salty, tangy, and spicy in every bite—like a takeout favorite, only fresher and easier to make at home. I’ve tested and tweaked this recipe until it became a go-to in my kitchen, and I’m excited to share it with you.
My New Comfort Food Favorite
My version of meal prep involves preparing several easy and reliable dishes that we can serve throughout the week.
I have my tried-and-true, reliable dishes, like tofu stir-fry and black bean burritos. I love it when a new recipe comes along that is a must-add to my regular rotation. This Thai noodle salad is one of those dishes.
The combination of cool noodles, crunchy vegetables, and bold peanut sauce works, regardless of the season.
Plus, it’s a reliable “what’s for dinner?” answer that feels comforting, satisfying, and nourishing.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Noodles – Use protein noodles like edamame, chickpea, or lentil noodles for extra protein. Regular spaghetti, udon, or rice noodles also work.
- Extra-firm tofu – Press for 15 minutes to remove water before crisping. Look for vacuum-packed tofu in the refrigerated produce section.
- Soy sauce – Use tamari for gluten-free or low-sodium soy sauce if you prefer less salt.
- Cornstarch – Helps tofu crisp up. Arrowroot powder is a great sub.
- Sesame oil – Adds a nutty depth. Toasted sesame oil gives even more flavor.
- Red cabbage – Shredded thin for crunch and color; bagged coleslaw mix is a shortcut.
- Red bell pepper – Sweet and crisp. Sub yellow or orange if needed.
- Carrot – Julienne or shred for ease. Pre-shredded carrots are a time-saver.
- Green onions – Bright and fresh; use both white and green parts.
- Cilantro – Adds herbal lift. Skip if it’s not your favorite.
- Roasted peanuts – A must for crunch. Sunflower seeds work for nut-free.
- Edamame – Protein-packed, found in the freezer section.
- Peanut butter – Creamy style works best. Sunflower seed butter for nut-free.
- Maple syrup – Natural sweetness that balances the sauce. Honey works if not vegan.
- Rice vinegar – Adds brightness. Lime juice works as a swap.
- Sriracha – Heat with tang. Use chili flakes if you prefer.
Marly’s Tips
Use pre-shredded coleslaw mix instead of chopping cabbage and carrots. It will help bring this meal to the table even faster!
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Thai Noodle Salad
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.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
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.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Vegan Recipes
If you love this recipe, here are more favorites to try:
How to Make Thai Peanut Noodle Salad
Step One: Cook the Noodles
Cook noodles according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
Step Two: Crisp the Tofu
Cube tofu and toss with soy sauce and cornstarch. Heat sesame oil in a skillet and cook until golden on all sides, about 10–12 minutes.
Step Three: Mix the Sauce
Whisk peanut butter, soy sauce, maple syrup, vinegar, sriracha, and water until smooth. Adjust the thickness by adding more water, if needed.
Step Four: Coat the Tofu
Add a spoonful of sauce to the hot tofu, tossing to coat. Remove from heat.
Step Five: Assemble the Salad
In a large bowl, combine noodles, tofu, cabbage, bell pepper, carrots, green onions, and cilantro. Pour the sauce over and toss well.
Step Six: Finish & Serve
Top with peanuts, extra lime, and edamame. Serve chilled or at room temperature.
Frequently-Asked Questions
Can I make this ahead of time?
Yes—keep the sauce and tofu separate until serving.
What kind of noodles work best?
Protein noodles, rice noodles, udon noodles, or even spaghetti all work with this recipe.
Is this recipe spicy?
The spice is mild, but you can increase sriracha or add chili flakes for added heat.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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