Lean Lunches

Thai Noodle Salad With Peanut Sauce

A simple delicious recipe that is loaded up with healthy veggies. It’s vegan, gluten-free and super light, making it perfect for a mid week lunch or large gathering.

Thai Noodle Salad With Peanut Sauce


  • 6 ounces dry noodles (brown rice noodles, pad Thai style rice noodles, soba noodles)
  • 4 cups mix of cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • 1/2 bunch cilantro, chopped
  • 1 Tbsp (or less, or more) jalapeño, finely chopped)
  • 1/4-1/2 cup roasted, crushed peanuts (garnish)

Thai Peanut Sauce

  • 3 thin slices ginger – cut across the grain, about the size of a quarter
  • 1 fat clove garlic
  • 1/4 cup peanut butter (sub almond butter)
  • 1/4 cup fresh orange juice (roughly half an orange)
  • 3 Tbsp fresh lime juice (1 lime)
  • 2 Tbsp soy sauce or GF Braggs Liquid Amino Acids
  • 3 Tbsp honey or agave
  • 3 Tbsp toasted sesame oil
  • 1/2-1 tsp cayenne pepper (or a squirt of sriracha sauce)
  • 1/2 tsp salt


  1. Cook Noodles: Cook pasta according to directions on package. (See notes for rice noodles) Drain and chill under cold running water.
  2. Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
  3. Toss: Place shreeded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
  4. Taste: Adjust the salt (to your liking), add chili flakes if you want and serve, garnishing with roasted peanuts and cilantro and a lime wedge.


If cooking pad Thai style rice noodles, add the noodles to a pot boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. 

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