Salads - Vegetarian

Peanut-Less Thai Noodle Salad

Peanut-Less Thai Noodle Salad is made creamy sunflower butter with Thai flavors, crunchy fresh vegetables and served cold for those hot summer days.

Ditch the standard peanut butter for sunflower butter. It’s the perfect substitute for feeding friends with allergies. You’ll love how creamy it is when mixed with a blend of Thai flavors.

For those HOT Summer Days

August is time to break out all those cool, keep you out of the kitchen, salad recipes like this Peanut-Less Thai Noodle Bowl. I, personally love Thai peanut sauce, but my girl Lex is allergic to peanuts, so I try to find ways to adapt. Sunflower butter is the closest ‘nut’ butter that I’ve found that tastes the closest to peanut butter and doesn’t cost $10.00 plus a bottle.

Make it Your Own

There are so many options to make this dish your own. Here are a few ideas:

  • Add crunchy chopped wontons, ramen noodles or dried garbanzo
  • Mix up the vegetables by adding diced celery, napa cabbage or radish
  • Use rice noodles and it’s gluten free
  • Grilled chicken or shrimp for a meal

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Peanut-Less Thai Noodle Salad

Peanut-Less Thai Noodle Salad is made with creamy sunflower butter, packed with fresh colorful vegetables and served cold for those hot summer days.

Course Main Course, Salad
Cuisine Asian
Keyword Peanut Free, Summer Salad, vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 1 cup red cabbage sliced thinly
  • 1 red bell pepper sliced thinly
  • 1 cup sugar peas sliced in 1 inch pieces on the bias
  • 2 carrots sliced thinly matchstick style
  • 1/2 cup green onion chopped
  • 1/4 cup cilantro
  • 1/2 lb dry spaghetti noodles cooked according to package directions, drained and rinsed in cold water

Peanut-Less Sauce

  • 3 tbsp sunflower butter
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger grated
  • 2 tsp sesame oil
  • 1 clove garlic minced
  • 1 pinch red chili flakes
  • 1/2 lime juiced
  • salt and pepper to taste

Toppings

  • 1/2 cup macadamia nuts chopped
  • 1/2 cup cilantro chopped
  • 1 lime cut into wedges

Instructions

  • In a large bowl, combine vegetables and cold cooked noodles. Toss well with Peanut-Less Dressing. Serve with lots of fresh cilantro, lime juice and chopped macadamia nuts. Can be eaten immediately, best if refrigerated for at least 30 minutes.

Peanut-Less Dressing

  • Blend all ingredients together until smooth.

# About Tamara Hi, I'm Tamara, the creator behind The Salty Owl Co. I believe that some of life's best moments happen around the table—sharing a meal with family, gathering with friends, and savoring the simple pleasures of fresh, thoughtfully prepared food. Through The Salty Owl Co., I share seasonal recipes, coastal-inspired cooking, and stories that celebrate a slower, more intentional way of living. Living in the Pacific Northwest has shaped my love for local ingredients and the connection between farm, sea, and table. From freshly caught seafood and garden-grown vegetables to products sourced from small farms and local makers, I'm passionate about knowing where our food comes from and supporting the people who produce it. The owl in The Salty Owl Co. holds special meaning for me. For as long as I can remember, a family of owls has lived on our property. Their familiar evening calls echo through the trees each night, bringing a sense of peace and grounding that reminds me to slow down and appreciate the beauty of home. They have become a symbol of the lifestyle I hope to inspire—one rooted in nature, community, and simple joys. Whether you're looking for fresh recipes, entertaining inspiration, seasonal ideas, or a little encouragement to cook more at home, I'm glad you're here. My hope is that The Salty Owl Co. inspires you to gather often, savor every season, and create meaningful moments around your own table. Welcome to The Salty Owl Co.

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