Thai Noodle Salad

(This salad can be prepared to eat right away or can be done as a meal prep and will hold for up to 4 days!)

Prep Time

20 minutes

Cooking Time

10 minutes (noodles only)


4 servings



  • 8 oz Brown Rice / Quinoa Spaghetti, dry
  • 1 1/2 cups shelled edamame
  • 2 small red bell peppers, chopped
  • 4 green onions, chopped
  • 2 cups bean sprouts OR 2 cups shredded purple cabbage
  • 2 cups shredded carrots (about 2 large carrots)
  • 2 cups shredded zucchini (about 1 large zucchini)
  • 1/2 cup cilantro, chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 cup sesame seeds
  • 1/4 cup peanuts, halves and or pieces


  • 4 tablespoons peanut butter
  • 1/4 cup water
  • 2 tablespoons amino acids
  • 1 lime, juiced
  • 2 garlic cloves
  • 2-inch piece fresh ginger, peeled


  1. Cook pasta according to package directions. Remove from heat, drain and rinse well with cold water.
  2. While the pasta is cooking, prepare all the vegetables and set aside.
  3. Prepare dressing – Add all of the dressing ingredients to a food processor and blend until smooth.
  4. Prepare Salad (for now or for meal prep)
    1. EATING NOW – Layer your salad into 4 bowls – Pasta, edamame, vegetables, herbs (save peanuts and seeds for topping), toss with dressing, sprinkle peanuts and seeds on top.
    2. MEAL PREP- Layer salad into 4 containers – start with dressing, add – noodles, edamame, bell peppers, green onions, bean sprouts or cabbage, cilantro, basil, shredded carrots, shredded zucchini, sesame seeds, peanuts. Seal and store for up to 4 days.


  • You can use any pasta you like. I use the Organic Quinoa/Brown Rice spaghetti from Trader Joe’s for the fiber and protein it has.
  • If you prefer to not use soy, you could substitute raw English Peas for the edamame. Don’t cook them, or just cook them very slightly so they still have a good chew to them.
  • I like using peanut butter for this recipe, but you could also use almond butter if you prefer. Nut allergy? Try making it with sunflower seed butter. Make sure whichever nut butter you use; you make it organic!
  • I used a “salad shooter” for shredding both the carrots and the zucchini. If you prefer, you could spiralize it and make “coodles” and “zoodles”.
  • You could add 1 tablespoon toasted sesame oil to the dressing, although I think the nut butter gives you enough fat.
  • You could use Coconut Amino Acids if you prefer to not use a soy base, or you could omit it and add some rice vinegar for flavor.
  • I didn’t add any salt to this recipe, but if you’re not using the amino acids, you will want to add some salt.
  • This recipe gives you a vegan, complete protein, but if you’d like to add animal protein you could add cooked shrimp or chicken but add it on top of the veggies if you’re meal prepping so it’s not sitting in the dressing.

This recipe was adapted from Raw Pad Thai Mason Jar Salad with Kelp Noodles, by Fit Living Eats, Carly Paige

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