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Vegan Thai Noodle Salad with Peanut Sauce
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5 from 4 votes

Vegan Thai Noodle Salad with Peanut Sauce

A very easy and healthy Vegan Thai Noodle Salad with the very best peanut sauce. Made with chickpea pasta; it's protein packed, gluten-free and healthy.
Category Main Course, Main Dish
Cuisine North American, Thai
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 people
Author Hannah Sunderani

Ingredients

  • 5 cup chickpea pasta
  • pinch sea salt
  • 1-2 tbsp sesame oil
  • 1 cup purple cabbage shredded
  • 1 cup carrots grated
  • 1 cup cucumber chopped
  • 4 green onions chopped
  • 1/3 cup peanuts chopped
  • 1/3 cup cilantro chopped

For the Peanut Sauce

  • 1/4 cup + 2 tbsp all-natural peanut butter
  • 1/4 cup water
  • 3 tbsp rice vinegar
  • 2 tbsp tamari
  • 2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 clove garlic
  • 1/4 tsp cayenne pepper

Instructions

  • In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes. Pasta will continue to cook as it cools).
  • Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil and stir gently. Cover with a tea towel and let cool.
  • In a large mixing bowl add shredded cabbage, carrots, chopped cucumber,
    and onions. Add cooked pasta.
  • Prepare peanut sauce in a small bowl by whisking together peanut butter, water, rice vinegar, tamari, maple syrup, sesame oil, garlic and cayenne.
  • Pour peanut sauce over pasta salad and mix gently to combine. Sprinkle
    with green onion, peanuts, and cilantro. Mix again.

Notes

Pasta salad will keep in fridge for up to 3 days. 
Nutrition information is a rough estimate.

Nutrition

Calories: 528kcal | Carbohydrates: 63g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Sodium: 427mg | Potassium: 341mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3920IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg