Vegan Thai Noodle Salad with Peanut Sauce
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Vegan Thai Noodle Salad with Peanut Sauce

Vegan Thai Noodle Salad with Peanut Sauce



  • 5 cups chickpea pasta (500 g/17.6 oz)
  • pinch sea salt
  • 12 tbsp sesame oil (30 ml)
  • 1 cup purple cabbage, shredded (100 g)
  • 1 cup carrots, grated (110 g)
  • 1 cup cucumber, chopped (100 g)
  • 4 green onions, chopped
  • ⅓ cup peanuts, chopped (55 g)
  • ⅓ cup cilantro, chopped (8 g)

For the Thai peanut sauce:

  • ¼ cup + 2 tbsp all-natural peanut butter (90 ml)
  • ¼ cup water (60 ml)
  • 3 tbsp rice vinegar (45 ml)
  • 2 tbsp tamari (30 ml)
  • 2 tbsp maple syrup (30 ml)
  • 1 tbsp sesame oil (15 ml)
  • 1 clove garlic, finely chopped
  • ¼ tsp cayenne pepper


  1. In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes. Pasta will continue to cook as it cools). Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil and stir gently. Cover with a tea towel and let cool.
  2. In a large mixing bowl add shredded cabbage, carrots, chopped cucumber, and onions. Add cooked pasta.
  3. Prepare peanut sauce in a small bowl by whisking together peanut butter, water, rice vinegar, tamari, maple syrup, sesame oil, garlic and cayenne.
  4. Pour peanut sauce over pasta salad and mix gently to combine. Sprinkle with green onion, peanuts, and cilantro. Mix again. 


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