Thai Noodle Salad

Thai Noodle Salad

This recipe is adapted from Pinch Of Yum’s recipe. I love her website- you can find some excellent recipes there!  One of my favorites is her Moroccan Spiced Chickpea Glow Bowl. Mmmmmmmm. Try it!
My adaptations to this recipe mostly decreased oil, switch out chicken for tofu and increase veggies. I am a huge fan of taking recipes and adding veggies to provide more variety.  Variety = more nutrient dense meal = awesome for gut health and excellent flavor.
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6


Nut Sauce

  • 2 TBS avocado oil
  • 2 cloves garlic
  • 1/2 cup low sodium soy sauce
  • 1/4 cup white distilled vinegar
  • 2 TBS honey
  • 2 TBS sesame oil
  • 1 TBS ginger I use the frozen ginger from trader joes.
  • Juice from 1 lime
  • 1/4 cup nut butter I use cashew but peanut works too
  • 1 TBS Sriracha (optional)


  • 8 oz brown rice noodles
  • 14 oz Tofu
  • 6 cups power greens chopped (any greens work!)
  • 3 large carrots cut into matchsticks or thin discs
  • 3 red bell peppers cut into thin slices
  • 1/4 head purple cabbage thinly sliced
  • 1 cup cilantro
  • 4 green onions – green parts chopped
  • 1/2 cup cashews or peanuts


  • Press tofu with a press or wrap with paper towel first and a dish towel on top, place on a plate with a heavy object on top. 
  • To a blender add all the dressing ingredients except the nut butter and blend.
  • Cube the tofu or crumble into 1-inch crumbles and add ¼ cup of dressing to marinate. Set aside for 10 minutes.
  • Add the nut butter to the remainder of the dressing, blend and set aside. 
  • Prep all vegetables.
  • Drain tofu and place in the air fryer, (placing remaining marinade back into the blender with the dressing) and fry at 400F for 10 minutes. Toss and air fry for an additional 5 minutes
  • Prepare noodles according to package directions – keep al dente
  • Sauté cabbage, carrots, and bell peppers in 1 Tbs of avocado oil.
  • When noodles are ready add to the pan with vegetables along with chopped greens and sauce
  • Take off heat, add sauce and stir.
  • Dish out pasta, top with chopped cilantro, green onions, nuts and siracha, if you desire.
  • Enjoy! 
  • Leftovers are delicious hot or cold


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