Thai Noodle Salad with Peanut Sauce, Carrot and Cucumber The cold vegan noodle salad of your dreams!

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE, CARROT AND CUCUMBER | CherryBlossomKitchen.com

Sometimes you just want noodles in salad form and this cold Thai Noodle Salad with Peanut Sauce, Carrot and Cucumber will satisfy your craving! It’s cool, it has that irreplaceable mouth-feel that only noodles give you; along with a creamy savory peanut sauce, and some crunchy veg for awesome texture. In a word, it’s ‘SPECTACULAR!’

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE, CARROT AND CUCUMBER | CherryBlossomKitchen.com

It’s 98 degrees with a heat index of about 115 here in Texas; so a cool, creamy salad is just the thing to make on days that you definitely don’t want to turn on your oven or grill outside. The ingredients are easy to find, and you probably already have most of them in your pantry. It’s simple to put together; the only hard part is waiting for it to sit for a bit while the flavors blend! I admit I snuck in a few bites, it’s impossible not to!

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE, CARROT AND CUCUMBER | CherryBlossomKitchen.com

 

Vegan Thai Noodle Salad with Peanut Sauce, Carrot and Cucumber
Author: 
Recipe type: Salad
Cuisine: Thai, Asian
Serves: 4 servings
 
A lovely, cold noodle salad with a delectable Thai peanut sauce, crunchy carrots and cool cucumbers.
Ingredients
  • 2 tbl Sesame oil
  • 1 pound rice noodles (or spaghetti type noodle)
  • Sauce:
  • ⅔ cup peanut butter, smooth or cruncy
  • ⅓ cup coconut aminos (or tamari soy sauce)
  • ¼ cup sherry (or 2-3 tsp vanilla extract)
  • 2 tbl water
  • 1 tbl red wine vinegar
  • 3 tbl packed light brown sugar
  • 3 tbl sesame oil
  • 3 garlic cloves, minced
  • 1 tbl fresh ginger, minced
  • ½ tsp crushed red pepper flakes
  • Vegetable add-ins
  • 2 carrots, very finely chopped
  • 1 cucumber, peeled and halved lengthwise, seeded and diced
  • 4 scallions, very thinly sliced (see 'Pro Tip' in notes)
Instructions
  1. For the noodles:
  2. Bring a large pot of water to a boil.
  3. Add the pasta and cook according to package directions (or until al dente)
  4. Drain in a colander and rinse under cold water.
  5. Drain again well, removing as much water as possible.
  6. Place the noodles in a very large bowl and add the 2 tbl sesame oil
  7. Toss the noodles with tongs to thoroughly coat.
  8. For the sauce:
  9. Whisk all sauce ingredients together in a large bowl (do not include the vegetables)
  10. Pour the sauce on the noodles and toss to coat.
  11. Sprinkle on the carrots, cucumbers and half of the scallions.
  12. Toss again to combine.
  13. Let sit at room temperature for 30 minutes so the flavors can blend.
  14. Before serving, sprinkle on the remaining scallions.
Notes
Use a very sharp knife to slice scallions, as a dull knife will bruise them and release irritants.

You should be able to find the ingredients at your grocery store, but, if you can’t find Brown Rice Pasta, you can find the brand I use here, or the Coconut Aminos can be found here

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE, CARROT AND CUCUMBER | CherryBlossomKitchen.com

Enjoy!

If you make this recipe, be sure to take a pic, post it, and tag me on Instagram! @cherryblossomkitchen AND #cherryblossomkitchen

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