Vegan Thai Peanut Noodle Salad with Crunchy Vegetables

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing vegan salad of rice noodles tossed in a creamy spicy peanut sauce with crisp vegetables and fresh herbs. This Thai-inspired vegan recipe, ready in about 25 minutes, pairs rice noodles, peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

8 oz rice noodles
1/3 cup creamy peanut butter
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp maple syrup
1 tsp sriracha
1/4 cup, warm water
1 large, julienned carrot
1 medium, thinly sliced red bell pepper
1 medium, thinly sliced cucumber
1/4 cup chopped fresh cilantro
2 stalks sliced green onions
1/4 cup chopped roasted peanuts

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Instructions

Step 1: Cook 8 oz rice noodles according to package instructions until tender. Drain and rinse under cold water to stop cooking.
Step 2: In a medium bowl, whisk together 1/3 cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp maple syrup, 1 tsp sriracha, and 1/4 cup warm water until smooth and creamy.
Step 3: Toss the cooled noodles with the peanut sauce until evenly coated.
Step 4: Add 1 large julienned carrot, 1 thinly sliced medium red bell pepper, 1 thinly sliced medium cucumber, 1/4 cup chopped fresh cilantro, and 2 sliced green onions to the noodles. Toss gently to combine.
Step 5: Garnish with 1/4 cup chopped roasted peanuts and serve chilled or at room temperature for a vibrant vegan Thai-inspired salad.