Easy Summer Thai Peanut Noodle salad (Vegan)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with less saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a unique flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is a budget-friendly alternative.

Cook thin rice noodles according to package instructions until tender, about 6-8 minutes.

Drain noodles and rinse under cold water to stop cooking.

In a bowl, mix peanut butter, soy sauce, lime juice, maple syrup, minced garlic, and minced ginger until smooth to create the dressing.

Add cooked noodles to the dressing and toss to coat evenly.

Add shredded cabbage, radish, carrot, zucchini, green onion, red onion, and chopped red Thai chili to the noodle mixture.

Fold in the extra firm tofu, chopped peanuts, and mix well.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Dietary

Allergens