Thai peanut noodle salad

cooking time : 
20 MIN
serving : 
March 20, 2022


• 1 bottle of BE Thai Peanut sauce (190ml)
• 1 block of firm tofu (drained/pressed)- about 250g
• 200g of Soba noodles or dried rice noodles
• 1 cup of gratted carrots (1 big carrot)
• 1 cup of shredded purple cabbage (1/4 head small cabbage)
• 1/2 cup of Edamame beans (frozen, thawed)
• 1 pce of lime
• 4 Tbsp of peanuts (roasted, unsalted)
• 1 1/2 Tbsp of BE Light soya sauce
• 1 Tbsp VG oil
• 1 handful of fresh coriander leaves (chopped)
• 4 stalks of Spring onions (thinly chopped)

Thai peanut noodle salad

cooking steps


In a bowl, combine half of the BE peanut sauce bottle (about 1/2 cup) with the drained tofu diced. Marinate in the fridge for 30 min at least.


Grill the marinated tofu on a pan with 1 Tbsp VG oil or bake it on parchment paper at 200C for 15 minutes or until golden brown. Set aside to cool down


Cook the noodles according to the package instructions. Drain and set aside to cool down with a glug of neutral VG oil to prevent stickiness.


Assemble the salad by combining in a salad bowl : the noodles, the shredded cabbage, carrots, edamame, spring onions, remaining peanut sauce, soya sauce and juice of 1 lime. Mix until well combined and all coated in sauce.


Add on top the crispy tofu, the roasted peanuts and fresh coriander. Serve cold.

Chef s Tip

This recipe is vegetarian: but this salad can also be done with chicken or shrimp to be marinated with the peanut sauce instead of tofu. Also do not hesitate to be creative and stir in any crunchy local and seasonal veggetable of your choice (bell pepper, zucchini…), and even fruits like mango to bring a touch of sweetnest.

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