Thai Spring Roll Noodle Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
This dish is inspired by spring rolls and Thai peanut dipping sauce, but we’re simplifying by tossing it all in a bowl. It’s delicious, bright and fresh, protein-packed, and comforting all at once!
You can replace the tofu with cooked edamame if you’re short on time. Simply add the edamame along with the other salad ingredients.
For the Peanut Sauce:
- 2/3 cup creamy peanut butter
- 2 tbsp Thai red curry paste
- 2 tbsp tamari or soy sauce
- 2 tbsp + 2 tsp rice vinegar
- 2 tsp ginger, finely grated or minced
- 2 cloves garlic, finely grated or minced
- 2 tsp maple syrup (sub brown sugar or agave)
- 3/4 cup water
For the Salad:
- 1 block extra firm tofu, pressed and cubed (see note below on pressing tofu)
- 1 tbsp sesame oil
- 1/2 tsp salt
- 8 oz thin brown rice noodles
- 1 cup scallions, thinly sliced (about 4–5 scallions)
- 2 cups butter lettuce, shredded
- 2 cups mini cucumbers, diced (about 3 mini cucumbers)
- 1/2 cup peanuts
- 1/4 cup mint leaves, finely chopped
- 1/4 cup basil leaves, finely chopped
- Prepare the tofu: Preheat the oven to 375F. Line a baking sheet with parchment paper. Evenly spread the tofu in a single layer on the baking sheet and drizzle with sesame oil and sprinkle with salt. Gently toss to coat. Place in the oven and bake for 30-40 minutes until lightly browned. Set aside.
- Cook the noodles: Cook according to package instructions and set aside to allow them to cool (if the package states you should rinse the noodles after draining them, do not skip the step! It will ensure the noodles don’t clump together.)
- Make the peanut sauce: Combine all peanut sauce ingredients in a medium bowl, and whisk until smooth. Set aside.
- Assemble the salad: In a large bowl, combine the scallions, lettuce, cucumbers, peanuts, and tofu. Add in the cooled noodles and toss to evenly distribute the vegetables. Pour in the sauce and toss again to evenly coat.
- Serve: Serve cool or at room temperature and top with equal parts mint and basil.
Pressing the tofu: Firm and Extra-Firm Tofu is packed in water and should be drained of excess moisture before cooking. To do so, remove the block of tofu from the package, and wrap it with a few layers of paper towels. Put the wrapped tofu block on a plate and place a heavy object over it (such as a couple sheet pans or cookbooks) for at least 15 minutes.