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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
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.

Nutrition

Calories: 333kcalCarbohydrates: 51gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 246mgPotassium: 648mgFiber: 7gSugar: 13gVitamin A: 5615IUVitamin C: 36mgCalcium: 133mgIron: 4mg