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    Home » Recipes » Vegan Recipes

    Vegan Thai Noodle Salad

    Published: Jul 20, 2022 · Modified: Apr 26, 2023 by Dianne · This post may contain affiliate links

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    Vegan Thai Noodle Salad with text overlay
    Vegan Thai Noodle Salad with text overlay
    Vegan Thai Noodle Salad with text overlay
    Vegan Thai Noodle Salad with text overlay
    Vegan Thai Noodle Salad with text overlay

    Cold Thai Noodle Salad is the perfect meal for a steamy hot day! Made with glass noodles, vegetables, edamame, and a spicy dressing, it's great for either lunch or dinner. This easy recipe is vegan and gluten-free.

    Vegan Thai Noodle Salad with text overlay

    Thai Inspired Cold Noodle Salad

    We've reached that time of year when it's too hot to cook. Even with air conditioning, the idea of heating up the kitchen on a hundred degree day seems ridiculous. So for meals, I’ve been preparing salads and sandwiches, as well as cold noodle dishes.

    thai noodle salad with fork limes, garlic chili paste, scallions, cilantro, peppers, edamame, and peanuts

    This Thai-inspired noodle salad is one of my favorites for this time of year. I don't even turn on the stovetop to boil the water – I use my electric kettle instead. Gadget cooking at its finest!

    two bowls of noodles with edamame, limes, peppers, scallions, and garlic chili paste

    Glass Noodles

    I'm guessing that glass noodles get their name from the fact they're clear once they've been cooked. They're a lifesaver on hot days, because they only need a little hot water to reconstitute them.

    bowl of noodle salad with cilantro, limes, garlic chili paste, edamame, limes, and scallions

    They’re made from plant-based starches such as rice, mung bean, or potato, and they’re sold dry. Also known as bean threads, cellophane noodles, or thin rice noodles, they can be found in the Asian food aisle in the grocery store.

    They’re usually packaged and bundles, and once reconstituted, they can be quite long, so they might need to be snipped with kitchen shears.

    noodles, garlic chili paste, sesame seeds, edamame, cucumbers, sprouts, carrots, cucumbers, tamari, limes, scallions, peanuts, vinegar, sesame oil, basil, cilantro

    What You Need

    • Cellophane noodles
    • Lime juice
    • Tamari
    • Rice vinegar
    • Garlic chili paste
    • Toasted sesame oil
    • Agave
    • Edamame
    • Carrots
    • Mung bean sprouts
    • Cucumber
    • Basil 
    • Cilantro
    • Scallions
    • Red chili pepper
    • Peanuts
    • Sesame seeds
    • Lime

    See the recipe card for the exact amounts.

    making noodles collage

    How to Make Thai Noodle Salad

    This recipe is super easy to make!

    • First you reconstitute the noodles by placing them in a large bowl with hot water for 4 minutes. You drain them and rinse them and then allow them to cool.
    • While the noodles are cooling, you whisk together the lime juice, tamari, rice vinegar, garlic chili paste, and toasted sesame oil in a small bowl.
    • Then you toss together the noodles and dressing until they noodles are well coated.
    • Next you mix in the edamame, carrots, mung bean sprouts, cucumber, basil, cilantro, scallions, and chili, and gently toss to combine.
    • Finally you garnish your noodles with chopped peanuts, sesame seeds, and lime wedges.
    thai noodle salad with fork and spoon, limes, scallions, cilantro, peppers, edamame, and peanuts

    Recipe Notes

    This recipe is incredibly versatile, and can be made using just about anything veggies have on hand.

    You can serve your noodles cold or at room temperature.

    If you follow a gluten-free diet, make sure your noodles and tamari are gluten-free.

    thai noodle salad with fork and spoon, limes, scallions, cilantro, peppers, edamame, and peanuts
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    thai noodle salad with fork and spoon, limes, scallions, cilantro, peppers, edamame, garlic chili paste and peanuts square

    Vegan Thai Noodle Salad

    Dianne
    This cold Vegan Thai Noodle Salad is the perfect meal for a steamy hot day!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Course Salad
    Cuisine Thai
    Servings 4 servings
    Calories 333 kcal

    Ingredients
      

    • 4 ounce package cellophane noodles
    • 2 tablespoons lime juice
    • 2 tablespoons tamari
    • 2 tablespoons rice vinegar
    • 1 tablespoon garlic chili paste
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon agave
    • 1 ½ cup edamame shelled
    • 2 carrots shredded or julienned
    • 1 cup mung bean sprouts
    • ½ English cucumber thinly sliced (about 1½ cups)
    • ½ cup fresh basil leaves lightly packed, chopped
    • ½ cup fresh cilantro leaves lightly packed, chopped
    • 2 scallions thinly sliced
    • 1 red chili pepper thinly sliced
    • 2 tablespoons toasted peanuts chopped
    • 2 tablespoons sesame seeds
    • 1 lime cut into wedges

    Instructions
     

    • Place noodles in a large bowl and cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse the noodles. Allow to cool.
    • While the noodles are cooling, whisk together the lime juice, tamari, rice vinegar, garlic chili paste, and toasted sesame oil in a small bowl.
    • If the noodles are long, you may want to cut them with kitchen scissors after they cool.
    • Place the noodles in a large bowl along the dressing and toss to combine. Add the edamame, carrots, mung bean sprouts, cucumber, basil, cilantro, scallions, and chili, and gently toss to combine.
    • Divide the noodles among 4 plates or bowls. Sprinkle with peanuts and sesame seeds. Garnish with lime wedges.
    Calories: 333kcal | Carbohydrates: 51g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 246mg | Potassium: 648mg | Fiber: 7g | Sugar: 13g | Vitamin A: 5615IU | Vitamin C: 36mg | Calcium: 133mg | Iron: 4mg
    Tried this recipe?Tag @diannewenz on Instagram!
    two bowls of noodles with edamame, limes, peppers, scallions, and peanuts

    Other warm weather recipes you might enjoy include:

    • Peanutty Pad Thai Zoodles
    • Sesame Noodles
    • Zucchini Noodles with Spinach Pesto
    • Carrot Noodles with Peanut Sauce from Vegan for Everyone by Laura Theodore
    spooning peanut sauce

    More Noodle Recipes Include:

    • Thai-Inspired Tofu Noodle Bowls
    • Tofu and Shirataki Noodle Stir-Fry
    • Tahini Noodles
    • Stir-Fry Noodles with Spicy Peanut Sauce
    two bowls of stir-fry with edamame, mushrooms, bell pepper, garlic, scallions, and lime
    « Chocolate Cherry Nice Cream
    Soy Curl and Kimchi Tacos »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Cadry

      August 22, 2016 at 8:10 am

      Such a good idea! I love cold noodles, but I always forget about making them. This dish looks perfect for this balmy time of year.

    2. Becky Striepe

      August 22, 2016 at 8:36 am

      This looks like a perfect summer supper! I love Thai flavors!

    3. Dianne

      August 22, 2016 at 3:44 pm

      Thank you, Becky!

    4. Dianne

      August 22, 2016 at 3:44 pm

      Thank you, Cadry!

    Trackbacks

    1. 49 Vegan, Gluten-Free & Sugar-Free Take-Along Lunches - Ricki Heller says:
      September 2, 2016 at 11:01 PM

      […] Vegan Thai Noodle Salad from Dianne’s Vegan Kitchen […]

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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