Summer has finally arrived here in the midwest and all I can think about is cooking with the abundance of produce I see at the market.

I love thai food, but with my peanut and soy allergies I can never enjoy this style of cuisine unless I prepare meals at home and substitute ingredients as needed.

This recipe is phenomenally easy minus the prep-work (lots of vegetable chopping!) and comes together in a quick 30 minutes. Feel free to add chicken or beef if you’d like, but we most often pair it with an egg.

Thai Noodle Salad

Ingredients for two servings


  • 2 cloves garlic, minced
  • 1 small ear ginger, grated
  • 1 TBS sesame oil
  • 1 large carrot, julienned
  • 1/2 cup thinly sliced red cabbage
  • 1 bunch broccolini, chopped into 2-inch pieces
  • 1 red bell pepper, thinly sliced
  • 1 bunch baby bok choy, sliced
  • 4 medium zucchini, spiralized (or go for soba noodles if you’d prefer)
  • 2 green onions, thinly sliced
  • 1/2 cup raw cashews
  • 1/4 cup cilantro
  • sesame seeds as garnish


  • 1/4 cup nut or seed butter of choice (we used almond)
  • 1 TBS coconut aminos
  • 1 TBS sesame oil
  • 1/2 lemon, juiced
  • 1 TBS rice wine vinegar (omit if you dislike vinegar)
  • 1 clove garlic, minced
  • 1/2 tsp ginger, grated
  • 1 TBS honey (optional – we typically omit because the coconut aminos are naturally sweet)
  • cayenne, to taste (optional)
  • salt, to taste
  • water, as needed to achieve desired consistency


  1. Boil water and cook noodles (if using) according to package directions. Drain and set aside.
  2. If you want to get fancy, preheat your oven to 350 and toss your raw cashews on a baking sheet. Roast 4-5 minutes or until golden brown. Set aside.
  3. Prepare all ingredients. Things cook quickly once you get going.
  4. Prepare the dressing. Whisk all ingredients together and season with salt, cayenne, and water to taste. Set aside.
  5. Heat sesame oil in a large saute pan over medium heat. Add garlic and ginger and saute until lightly browned, 3-4 minutes.
  6. Add carrot, cabbage, broccolini, and bell pepper, and saute until bright in color, 3-4 minutes. Season with salt and pepper to taste.
  7. Add noodles of choice to pan along with bok choy, dressing, and cashews, and toss until coated and heated through, 3-4 minutes.
  8. Serve immediately along with a fried or poached egg, cilantro, green onions, and sesame seeds.

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