Vegan Thai Noodle Salad

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thai noodle salad

My all-time favourite Thai noodle salad. Make this today and tomorrow’s lunch is sorted!

Raw ingredients make up the bulk of this Thai noodle salad. Meaning this is the perfect meal for a summer picnic or when you are wanting something incredibly flavourful that will yield plenty of leftovers without spending hours in the kitchen over a hot stove/oven.

This recipe is for a large Thai noodle salad and the reason for that is, each time I’ve gone to make it myself, I always find myself returning for a second helping (at least) and it’s not because it’s not filling – the noodles (and tofu if using) give it oomph that will fill your belly just fine, it’s the flavours made up of ginger, sesame, maple, garlic and chili that will have your tastebuds demanding an encore!

To make up a nice big batch of this Thai noodle salad that will easily feed 4 people or have your next day’s meal prep sorted you’ll need the following:

Equipment: Large Salad bowl, food processor, Saucepan for rice noodles and the ingredients below.

A hot tip: for a mega meal, make sure you use tofu or do as I do and marinate your tofu in a satay sauce and pile on top of this salad. It’s so good that I rarely order this out anymore. We don’t have that many decent Thai restaurants around us anyway but when you can make a huge serving of this for relatively little dollars, why would you fork out the big bucks.

Come one, come all, get your Thai noodle salad fix right here.



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Thai Noodle Salad

Course Salad
Cuisine Thai
Keyword Noodles, salad, tofu
Servings 4 people


  • 2 carrots julienned or grated if you don’t own a julienne peeler
  • 3 spring onions finely chopped
  • 1 long red chilli finely sliced (remove seeds if you prefer)
  • 1 large cucumber diced
  • ½ red cabbage shredded
  • 20 g fresh mint leaves torn finely
  • 20 g fresh coriander torn finely
  • 250 g Vermicelli noodles cooked according to packet instructions


  • ½ cup soy sauce or tamari
  • 2 thumb-sized pieces of ginger peeled
  • cup maple syrup
  • 2 cloves garlic
  • 2 limes juiced
  • 2 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 tsp rice wine vinegar


  1. Start by adding all the prepared vegies into a large salad bowl along with the cooked rice noodles
  2. Blend all the dressing ingredients in a food processor until smooth.
  3. Pour up to ¾ of the dressing over salad, and toss to combine. Reserve the remainder for your guests to add more if they like.
  4. Optional: Add marinated cooked tofu on top of the salad
  5. Garnish with sesame seeds, peanuts and an extra wedge or two of fresh lime.

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