Thai Noodle Salad (Vegan)

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Total Time
25mins
Prep
20 mins
Cook
5 mins

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.

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Ingredients

Nutrition

Directions

  1. Bring a pot of water to a boil.
  2. 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.
  3. Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
  4. In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
  5. In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
  6. 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.
  7. Pour over salad and toss until dressing is evenly distributed.
  8. Garnish with additional peanuts, if using and serve cold.
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