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+ servings

Vegan Thai Noodle Salad

This cold Vegan Thai Noodle Salad is the perfect meal for a steamy hot day!

Course Salad
Cuisine Thai
Yields 2 to 4 servings
Author Dianne Wenz


  • 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 cooked shelled edamame
  • 2 carrots, shredded or julienned
  • 1 cup mung bean sprouts
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup fresh basil leaves, lightly packed, chopped
  • 1/2 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


  1. 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.
  2. While the noodles are cooling, whisk together the lime juice, tamari, rice vinegar, garlic chili paste, and toasted sesame oil in a small bowl.
  3. If the noodles are long, you may want to cut them with kitchen scissors after they cool.
  4. Place the noodles in a large bowl along with the edamame, carrots, and mung bean sprouts. Mix in the dressing. Add the cucumber, basil, cilantro, scallions, and chili, and gently toss to combine.
  5. Divide the salad among 4 plates or bowls. Sprinkle with peanuts and sesame seeds. Garnish with lime wedges.