Are you craving a pad thai noodle salad? Forget takeout! This vegan Thai Noodle Salad is a lighter, gluten-free alternative to the popular Thai dish that’s filled with crunchy veggies and bright flavor.
We don’t often get to enjoy Thai food out in restaurants because of the limited vegan, vegetarian, and Kosher options. Thai cuisine uses a lot of fish sauce and shrimp paste, so over the years, we’ve come up with a few versions of our own. We wanted to recreate one of the most popular dishes with this recipe, and we love how the fresh and crispy veggies are paired with rice noodles and a citrusy peanut dressing. It’s our take on a Thai noodle salad recipe that is evocative to Pad Thai... Trust us, you’ll want to make it again and again!
Which Noodles to Use in Pad Thai Salad
We love the Explore Cuisine brand of red rice pad thai noodles. They’re easy to cook and come out delicious every time! Pad thai is usually made with rice noodles, but be sure to check your packaging if you’re sensitive to gluten just to make sure they’re safe.
Thai Noodle Salad Ingredients
This easy Thai salad recipe starts with red rice pad thai noodles cooked to perfection, drained, and rinsed. We included spiralized carrots, zucchini, sprouts, and crumbled tofu for protein, then finished it all off with a citrusy peanut sauce for some heat and a burst of flavor! This easy Thai salad can also be served with our peanut sauce, which is always a crowd favorite.
Vegetarian Thai Salad
Our recipe has crumbled tofu added in, which we think adds some delicious plant-based protein. You can add any protein you prefer into this Thai salad recipe, or leave it out completely!
How to Store Thai Noodle Salad
This is a wonderful salad to make ahead. It can be stored in the fridge for 3-4 days and still taste delicious! We love having it on hand as an easy side dish for dinner, a nutritious snack, or an easy lunch.
Other Vegan Thai Food Recipes
- Vegan Thai Lettuce Cups with Peanut Sauce
- Thai Green Papaya Salad
- Moroccan Harissa Carrot Salad
- Thai Style Soup
- Avocado Tomato & Lentil Salad
- Spiralized Cucumber & Carrot Salad
- Warm Purple Kale Farro Salad Bowl
- Veggie Noodle Salad with Orange Peanut Dressing
- Thai Coconut Soup
The Story Behind This Recipe
Having a great memory can be both a blessing and a curse. It definitely has its disadvantages ( especially when it comes to arguments or bad/embarrassing things that have happened), but overall I think it is a good thing. It's almost like having a photo album of your life stuck in your head.
I remember the first time I had Chinese food (bad memory); the first time I had sushi (good at first, not so good afterward); the first time I had Thai food (great memory).
Let me talk about this one for a minute.
To be completely honest, for the life of me I can't remember what I ate. At all. What I do remember, however, is that I was a teenager and I was in Israel visiting my sister. I took a month-long trip with some friends, and we had an incredible time. The highlight though was getting the chance to spend a few days with my sister, whom I hadn't seen in a long time. So that is the memory I associate with Thai food.
We don't get much of a chance to enjoy Thai food around here (not a lot of vegan/vegetarian/kosher options) so over the years we've come up with a few versions of our own. We wanted to recreate one of the most popular dishes with this recipe.
This gluten-free, vegan Pad Thai salad has Red Rice Noodles as a base. Slightly chewy, hearty, and made with organic red rice, these noodles are a delicious way to incorporate whole grains into your diet. Tossed with spiralized carrots. zucchini, sprouts, and crumbled tofu for an extra protein boost, and a citrusy spicy peanut sauce for some heat and a burst of flavor.
Did you like this Vegan Pad Thai Salad recipe? Leave us a rating! Did you love it? Share it or leave us a comment on Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!
This is a sponsored post. All opinions are ours.Print
Forget take out! This Vegan Pad Thai Salad is a lighter, gluten-free alternative to the popular Thai dish.
- 8 ounces Explore Cuisine Red Rice Pad Thai Noodles
- ½ cup orange juice
- 2 tbsp peanut butter
- 4 tsp tamari sauce
- 2 tsp grated fresh ginger
- 14oz extra firm tofu, crumbled
- 2 large carrots, spiralized
- 2 large zucchini, spiralized
- 6 scallions, sliced
- ¾ cup soybean sprouts
- ½ cup chopped cilantro (optional)
- For the sauce:
- ¼ cup lime juice
- ¼ cup coconut sugar
- ¼ cup tamari sauce
- ¼ tsp marinated red pepper flakes
- Cook the Red rice Pad Thai noodles according to the package instructions. Drain and rinse with cold water. Set aside
- In a small bowl, whisk together the orange juice, peanut butter, soy sauce and ginger until smooth
- Heat a large non stick skillet over medium heat. Add the orange juice mixture and the crumbled tofu, toss well and cook for 5-7 minutes
- To prepare the sauce, combine all the ingredients in a small bowl and mix well
- To assemble the dish, combine the cooked noodles, carrots, zucchini, scallions, sprouts, cooked tofu and cilantro in a large bowl. Add the sauce and toss well. Can be served warm or cold
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
- Serving Size: ⅙
- Calories: 295
- Sugar: 15.7
- Sodium: 430
- Fat: 7
- Saturated Fat: 1.1
- Unsaturated Fat: 4.7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 9.2
- Cholesterol: 0
Keywords: Pad Thai, vegan Pad Thai, Salad, how to make vegan Thai food