Crunchy creamy Thai noodle salad
Maartje 30 May 2026A vibrant and flavourful Thai noodle salad with crunchy vegetables, creamy dressing and fried tofu for a satisfying meal.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Level
- Medium
- Servings
- 5 servings
Ingredients
5 servings
5
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Salad
200 g rice noodles 
100 g green kales 
½ red cabbage 
3 carrots 
1 yellow pepper 
1 red pepper 
4 spring onions stalks
1 cup fresh coriander 
½ cup peanuts 
1 lime
Tofu
600 g extra-firm tofu 
1 tbsp sriracha 
4 tbsp soy sauce
Dressing
6 tbsp maple syrup or honey 
3 tbsp sesame oil - 1 tbsp sriracha
4 tbsp fresh ginger 
3 garlic cloves 
1 orange 
5 tbsp peanut butter - 3 limes
- 6 tbsp soy sauce
Method
- Start by cutting your extra-firm tofu into cubes. Add the tofu to a bowl and season with soy sauce and sriracha.
- Bake your tofu at 200c until golden brown, about 30 minutes.
- Chop the remaining salad ingredients.
- Massage the kale with some lime juice and sesame oil.
- Cook your noodles according to the instructions on the packet.
- Make the dressing by adding all the ingredients to a blender and blending until smooth.
- Assemble your salad and pour half of the dressing over it. Keep the rest for serving.
- Enjoy!
Nutrition (per serving)
- 550kcal
- Energy
- 25g
- Protein
- 60g
- Carbohydrates
- 25g
- Fat
Protein 18% Carbohydrates 42% Fat 40%
All nutrition values
- Calories
- 550 kcal
- Protein
- 25 g
- Carbohydrates
- 60 g
- of which sugars
- 20 g
- Fat
- 25 g
- of which saturated
- 4 g
- Fibre
- 8 g
- Salt
- 3 g
Values provided by the cook.
Allergens
Contains
- Gluten
- Peanut
- Soy
- Sesame
- Nightshades
May contain
- Sulphites
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
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