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Thai Noodle Salad

Active Time: 20 minutes
Total Time: 20 minutes
  • Vegan
  • Vegetarian
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Why we love it:

This craveable, satisfying, simple homemade version of a chain restaurant staple will thrill your whole family. Guaranteed. Warning - make double dressing because you’ll want to put it on everything else all week too.


  • 3 Limes (zest and juice, divided)
  • 14 cup Soy Sauce
  • 14 cup Chili Paste (such as sambal oelek)
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Honey
  • 12 teaspoon Sesame Oil (toasted)
  • 3 cloves Garlic
  • Fresh Ginger (1 inch piece, peeled and finely chopped)
  • 12 teaspoon Kosher Salt (to taste)
  • 14 teaspoon Black Pepper
  • 13 cup Vegetable Oil
  • 1 pound Portobello Mushroom
  • 1 package Lo Mein Noodles (or ramen noodles)
  • 1 Mango
  • 2 Carrots
  • 1 pint Cherry Tomatoes
  • 1 Avocado
  • 14 cup Coconut, unsweetened (flakes)
  • 12 bunch Cilantro (chopped)
  • 12 bunch Basil
  • 2 cups Arugula
  • 14 head Green Cabbage
  • 14 cup Chopped Peanuts

Cooking Instructions


    Meanwhile, zest one of the limes and juice them all into a large bowl or bullet style blender. Add the soy sauce, chili paste (such as sambal oelek), fish sauce, honey and sesame oil. If using a blender, you can add the garlic and ginger whole, if whisking in a bowl mince them finely first. Add a pinch of salt and freshly ground black pepper. Blend or whisk.

    Then add the oil and blend again or whisk well.


    Remove stems then slice into ½” wide strips. Place in a separate bowl or tupperware and cover with about ⅓ of the total marinade/dressing. Reserve the rest because it’s the dressing! Set it aside for now.

    Marinate the mushrooms for up to 1 day and at least 10 minutes.

  • 4. NOODLES

    Meanwhile, get the noodles cooking according to the package instructions. When done, drain and cool down quickly under a cold water stream.

  • 5. SALAD

    Dice the mango; shred the carrots on a box grater - or finely slice; halve the tomatoes. Leave the avocado aside for now though. If desired, toast the coconut to enhance the flavors. Chop the herbs a little, but not too finely, large pieces are good here. Add all to a really large bowl.

  • 6. GREENS

    To the salad veggies, add washed and dried arugula. Finely shred the cabbage and add it. Chop peanuts or add them as is.


    Heat a broiler for the mushrooms. You could also use a grill pan on the stovetop if preferred or a BBQ grill. Cook the mushrooms for about 3 minutes on both sides or until done and tender.


    Toss the noodles into the greens and things and toss with about ½ of the remaining dressing. Now toss in the mushrooms. Add more dressing if needed.

    Dice and add the avocado and most of the peanuts.

  • 9. SERVING

    Serve big delicious mounds on large plates. Garnish with remaining peanuts or a few more herb leaves to look nice. Leftovers are ok for about a day, but it’s not a dish that improves with time.

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  • VEGAN:
    omit fish sauce or use a vegan kind and use brown sugar instead of honey
    sautéed shrimp or salmon would be a nice add on. You can marinate it in some of the dressing before cooking. Do this with or instead of the mushrooms
    used cubed tofu, or go pescatarian if you eat fish
    raw Dino kale or lettuce of any kind
  • MANGO:
    omit or try pineapple, jicama or cucumbers
    omit, or try sunflower seeds, pepitas, almonds, cashews or walnuts
    use sriracha
    omit or use vegan fish sauce, left it in here because many of the vegetarians are “pescatarians” actually
    soba, udon or even regular spaghetti would work. Instead of noodles, just omit them, or try a cup or more of lentils, quinoa, or brown rice
    plenty for kids of all kinds to dig into here, just serve their portions separately and perhaps leave the hot sauce out of the dressing/marinade and add it later for those who like it

Prep Ahead & Use It Up

  1. Make the marinade and dressing
  2. Marinated the mushrooms for up to 1 full day before cooking
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