Thai Peanut Salad

One of my absolute favorite salads! – this Thai Peanut salad is so crunchy and vegetable packed but also has noodles and the creamiest, spicy-sweet peanut dressing. The tempeh or tofu is optional but highly recommended – the marinade is to die for and adds such great flavor to the salad! It’s ideal as a main meal or as a side salad. 



  • 5 oz. brown rice noodles
  • 2 whole carrots – ribboned or thinly sliced
  • 1/3 cup cilantro
  • 1 1/2 cups of spinach – chopped
  • 1 cup red cabbage – thinly sliced
  • 2 green onions – chopped
  • 1 red or orange bell pepper – thinly sliced

Peanut Tempeh or Tofu

  • 8 oz. tempeh or tofu
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. peanut butter or almond butter
  • salt to taste
  • 1 1/2 Tbsp. toasted sesame oil
  •  2 Tbsp. soy sauce (or tamari)
  • 2-3 Tbsp. maple syrup
  • 2 Tbsp. lime juice


  • 1/3 heaping cup of peanut or almond butter
  • 3 Tbsp. soy sauce (or tamari)
  • 2-3 Tbsp. maple syrup
  • 1 tsp. chili garlic sauce or red pepper flakes
  • 1 juiced lime
  • 1/4 cup – 1/3 cup water to thin


  1. Cut tempeh or tofu into bit sized pieces (I like mine thinly cut but that’s just preference) – place in large sealable bag or Tupperware
  2. Whisk the combination of red pepper flakes, peanut butter, salt, toasted sesame oil, soy sauce, maple syrup, and lime juice until well combined – pour into bag with tempeh or tofu and marinade for at least 2 hours (the longer, the better and more flavorful)
  3. Cook brown rice noodles according to package – drain and set aside to cool
  4. Chop up the salad ingredients and mix together in a large mixing bowl – set aside
  5. Preheat oven to 400 degrees
  6. Place the ingredients under “dressing” into a high speed blender – blend on high until well combined – add water until its reached desired consistency – refrigerate
  7. After the tofu marinates for at least 2 hours, place the tempeh on a baking sheet and bake at 400 degrees for 25-30 minutes or until crispy and golden.
  8. Place all ingredients together in serving bowls and enjoy!
*Store the salad, dressing, noodles, and tempeh/tofu separately in the fridge for up to 5 days.



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