THAI ALMOND
COLD NOODLE
SALAD
Using Thai Almond Sauce
This veggie noodle dish is fresh, crisp, and full of flavor!
Full of nutrition, and simple to make, this is a great meal for lunch or dinner. Make more than you need as it’s an incredible dish when you need to raid the fridge. This recipe is vegan, gluten-free, and can be soy-free too. Enjoy!
Prep Time: 45 mins
Cook Time: 30 mins
Vegan & Gluten Free
Ingredients
Marinade for Tofu or Chickpeas (soy-free option)
3 tbsp coconut aminos (soy-free option) or low sodium tamari
1 tbsp chili garlic sauce
2 tsp sesame oil
1 tbsp lime juice (juice of ½ lime)
1 tbsp maple syrup or agave
Noodle Salad
1 block of extra firm tofu
OR 2 - 15oz cans chickpeas rinsed & dried (soy-free)
1 pack vermicelli or fine rice noodles cooked & rinsed
2 medium sized bell peppers sliced thinly
1 cup matchstick carrots
1 cup sugar snap peas halved
¼ tsp crushed red chili flakes (optional)
3 stalks of green onion sliced thinly
â…“ cup toasted crushed almonds
​
Step 1
In a small bowl, whisk together all marinade ingredients. For the tofu option, cut the tofu in slices width-wise. Pour the marinade over tofu or chickpeas. Marinate at room temperature for 30 mins. Once marinating is complete, preheat the oven to 400 degrees and place tofu or chickpeas on a lined or greased baking sheet. Bake for 30-35 mins, flipping halfway through. You should achieve a nice golden brown color on the outside. Remove from the oven and allow to cool at room temperature. Cut the tofu into thin slices.
Step 2
Bring a medium-sized pot of water to a boil. Add in noodles, stir often to prevent the noodles from sticking. Cook for 10-12 mins until noodles are cooked, test as needed. Drain water from noodles and rinse with cold water to prevent overcooking. Pat noodles dry and place in a large mixing bowl.
Step 3
Add all of the vegetables, herbs, and tofu or chickpeas to the bowl of noodles. Add a GENEROUS portion of Plant Bomb Thai Almond sauce to the bowl (approx 1 cup). Toss all together gently. When serving the dish, top it off with crushed almonds, toasted sesame seeds, and a squeeze of fresh lime.
​