Best 2 Vegan Thai Noodle Salad Recipes

Embark on a culinary journey to the vibrant streets of Thailand with our collection of tantalizing vegan Thai noodle salad recipes. These delightful dishes burst with authentic flavors, showcasing the perfect balance of sweet, sour, salty, and spicy notes. From the classic Pad Thai to the refreshing Som Tum, each recipe offers unique textures and a symphony of flavors that will transport your taste buds to the heart of Thailand.

Indulge in the delightful Pad Thai, a harmonious blend of chewy rice noodles, crisp vegetables, and a luscious peanut sauce. Savor the tangy and refreshing Som Tum, a spicy green papaya salad that awakens your senses with its zesty lime dressing. Embark on a flavor-packed adventure with the fiery Yum Woon Sen, a glass noodle salad that packs a punch with its spicy chili dressing. Craving a burst of freshness? Try the vibrant Larb Salad, a savory minced mushroom salad that tantalizes with its aromatic herbs and tangy dressing. Elevate your culinary skills with our comprehensive guide, which includes detailed instructions, helpful tips, and stunning images to guide you through each recipe. Dive into the vibrant world of Thai noodle salads and create a memorable dining experience right in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

THAI NOODLE SALAD (VEGAN)

Thai Noodle Salad (Vegan) image

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.

Provided by VegSocialWorker

Categories Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

8 -10 ounces rice noodles (or cellophane)
1 cup unsalted peanuts
4 tablespoons minced gingerroot
1 hot red chili peppers, seeds removed or 1/2 teaspoon crushed red pepper flakes
2 -3 garlic cloves (optional)
1/4 cup chopped fresh basil or 1/4 cup of fresh mint
1/2 cup shredded carrot (optional)
1/2 cup diced cucumber (optional)
1/2 cup red sweet bell pepper, slices (optional)
baked tofu, cubes (optional)
mung bean sprouts (optional)
1/2 cup lemon juice or 1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup sugar
chopped unsalted peanuts (optional, for garnish) (optional)

Steps:

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

Nutrition Facts : Calories 504.7, Fat 20.7, SaturatedFat 3.4, Sodium 1115.2, Carbohydrate 73.5, Fiber 3.5, Sugar 14, Protein 9.9

VEGAN THAI NOODLE SALAD

Vegan Thai Noodle Salad image

This is a delicious and flavorful salad. Udon noodles can be purchased at health food stores, Asian food stores and at most supermarkets.

Provided by Alison

Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes

Time 25m

Yield 7

Number Of Ingredients 16

Ingredients

8 ounces Udon noodles
½ cup unsalted crunchy peanut butter
½ cup milk
1 teaspoon grated fresh ginger
1 clove garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon dark sesame oil
⅛ teaspoon crushed red pepper flakes
1 cucumber, julienned
2 cups fresh bean sprouts
2 carrots, grated
6 green onions, thinly sliced
¼ cup chopped fresh mint
1 head romaine lettuce
1 cup chopped peanuts

Steps:

In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.

Nutrition Facts : Calories 390 calories, Carbohydrate 36.9 g, Cholesterol 1.4 mg, Fat 22.6 g, Fiber 5.8 g, Protein 14.7 g, SaturatedFat 3.5 g, Sodium 739.9 mg, Sugar 8.2 g

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your salad the best flavor.
Don't overcook the noodles: You want the noodles to be tender but still have a bit of a bite to them.
Make the dressing ahead of time: This will allow the flavors to meld and develop.
Add the dressing to the salad just before serving: This will prevent the noodles from getting soggy.
Garnish the salad with fresh herbs and chopped peanuts: This will add a pop of color and flavor.

Conclusion:

This vegan Thai noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this salad is sure to please everyone at your table. So next time you are looking for a healthy and flavorful meal, give this vegan Thai noodle salad a try. You won't be disappointed!