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Close up view of a bowl of Thai noodle Salad

Thai Noodle Salad


Forget restaurant takeout! This Vegan Thai Noodle Salad is bright, light, savory, and nutty and it will remind you of the popular Thai dish, Pad Thai.


Units Scale
  • 8 ounces Explore Cuisine Red Rice Pad Thai Noodles
  • 1/2 cup orange juice
  • 3 tbsp peanut butter
  • 4 tsp tamari sauce
  • 2 tsp grated fresh ginger
  • 14oz extra firm tofu, grated or crumbled ( see note 1)
  • 2 large carrots, spiralized
  • 2 large zucchini, spiralized
  • 1 cup shredded red cabbage
  • 6 scallions, sliced
  • 3/4 cup soybean sprouts
  • 1/2 cup chopped peanuts
  • Chopped fresh cilantro (optional)
  • For the sauce:
  • 1/3 cup lime juice
  • 1/3 cup coconut sugar, you may use regular sugar or brown sugar, if not available.
  • 1/3 cup tamari sauce or soy sauce, if not gluten-free
  • 1/4 tsp marinated chopped red cherry peppers, Sambal Olek, sriracha (optional for heat)


  1. Cook the Red rice Pad Thai noodles according to the package instructions. Drain and rinse with cold water. Set aside
  2. In a small bowl, whisk together the orange juice, peanut butter, soy sauce, and ginger until smooth
  3. Heat a large nonstick skillet over medium heat. Add the grated tofu and the orange juice mixture. Mix well and cook for 15 minutes on medium-high heat or until is drier and crumbly.  (See note 2)
  4. To prepare the sauce, combine all the ingredients in a small bowl and mix well
  5. To assemble the dish, combine the cooked noodles (see note 3), carrots, zucchini, cabbage scallions, sprouts, and cooked tofu in a large bowl. Add the sauce and toss well.  Top with chopped peanuts. Can be served cold or at room temperature. 


  1. Grating the tofu will give it a better texture for this dish, if you prefer not to grate it, crumble it into little tiny pieces.
  2. Tofu cooking time will depend on what tofu you are using and the amount of moisture in the tofu.
  3. If the Pad Thai noodles are stuck together after cooking run them through cold water.

Post originally published on June 3, 2020

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai


  • Serving Size: 2 cups
  • 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

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