Thai Noodle Salad

Thai Noodle Salad


Recipe posted: 11th February 2021

A healthy, veggie packed meal that will make as a great lunch or dinner.


Healthy lunch idea

I'm always looking for recipe ideas that can serve as multiple lunches throughout the week. This recipe is just it! You can add and throw in pretty much anything you love into this salad.


Ingredients in thai noodle salad

To make this, I used egg noodles because it's what I had on hand. To keep this vegan or even as a healthier option you can use rice noodles.

Peanuts or cashews can be used in this recipe.

Use shredded cabbage, carrots and onions.

I used chicken because I'm not vegan but you can use pretty much any protein you prefer or leave it out all together.

To make the dressing, you will need peanut butter, garlic, lemon juice, soy sauce, maple syrup/honey and water.

Tools you will need to make this

You won't need much to make this recipe and you can easily use what you already have on hand.

You will need:

  • 1 big mixing bowl
  • 1 small mixing bowl
  • 1 cutting board

For measuring: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, 1 cup.


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Recipe and photographs by The Heavenly Bakes

Thai Noodle Salad

A healthy, veggie packed meal that will make as a great lunch or dinner.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Thai
Keyword: appetizer, healthy, healthyrecipes, mealprep, noodles
Servings: 2 servings


For Noodle Salad

  • 1/2 cup peanuts/cashews
  • 3.5 oz 100g noodles of choice
  • 2 teaspoons sesame oil/olive oil
  • 1 tablespoon soy sauce
  • 3 cups mixed shredded cabbage and carrots
  • 1/4 cup sliced onion
  • 1 cup protein of choice optional - tofu/shredded chicken
  • 2 tablespoons parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For Dressing

  • 1 minced garlic
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 3 tablespoons water to thin it out


  • Start by cooking the noodles according to package instructions.
  • Finely chop the peanuts/cashews and set aside.
  • In a large mixing bowl, add the shredded cabbage mix and onions.
  • Once the noodles have been cooked and cooled slightly, add to the cabbage mix. Add the tofu/chicken (if using), salt, pepper, soy sauce, sesame oil and parsley and mix together until combined.
  • Add the peanuts on top.
  • Make the dressing by combining everything together in a small bowl. Add more water if you want to thin it out even more.
  • Serve together, chilled.

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Hey there!

I'm CJ, creator of The Heavenly Bakes. In this recipe blog you will find a variation of recipes, ranging from dessert, dinner, lunch and even breakfast. Most recipes are made healthier but you will find a mix of everything here. Traditional recipes, vegan, gluten-free, dairy-free and many more. I can't wait to see what you whip up!

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