This hearty, crave-worthy Keto Asian Noodle Salad is dressed with a Pad Thai style peanut sauce that tastes amazing on pretty much everything! Make it as is for vegetarian keto – or add some grilled chicken or shrimp to take it to the next level! Easily made vegan by replacing the fish sauce, this keto salad recipe is already egg and dairy free!
If you’re a Pad Thai fan then you are going to love this Keto Asian Noodle Salad with Peanut Sauce! It’s loaded with pungent ginger, cilantro (optional if you’re a hater,) creamy rich peanut butter, and lots of colorful crunchy cabbage and chopped peanuts.
The shiritake noodles soak in all that delicious sauce and give you the chewy noodle texture that you might be missing on a low carb diet. Some people are put off by the flavor of zero carb noodles, but really you just need to give them a good rinse and drain them before using – then when you add them to a boldly flavored sauce like this one you won’t even be able to tell they aren’t the real thing!
Because this Keto Asian Noodle Salad contains no eggs or meat, it’s perfect for serving at BBQ’s or picnics where keeping salads at a safe temperature can be a challenge. It also tastes just as good if not better the day or two after you make it, so can be prepared ahead for a gathering, or just as meal prep for easy keto lunches during the week.
As mentioned above, while this Keto Asian Noodle Salad is vegetarian as made, you can easily bulk it up with cooked chicken or shrimp for a heartier meal.
Because there is no cooking required for this Keto Asian Noodle Salad, it won’t heat up your kitchen during the hot summer months, and it’s also super easy to throw together at a moments notice!
Also, since shiritake noodles keep for a long time in the refrigerator, you should always keep a few bags on hand so you can enjoy this tasty Pad Thai inspired salad whenever a craving hits! And once you taste it I have a feeling that, like me, you’ll be craving this delicious Keto Asian Noodle Salad allll the time! ?
Keto Asian Noodle Salad with Peanut Sauce Recipe Notes
Zero carb shiritake noodles can be found in the dairy or produce section of most grocery stores, but if you can’t get them where you live they are available for order on Amazon and other retailers. If you can’t get them at all, you can substitute more shredded cabbage, spiraled zucchini noodles (zoodles) or daikon radish.
If you have a peanut allergy you can easily substitute almond butter for the dressing and slivered almonds for the garnish.
If you have a nut allergy, sunflower butter and sunflower seeds would also be an acceptable substitute!
For strict vegetarian or vegan, replace the fish sauce with soy sauce or coconut aminos and you’re good to go.
Keto Asian Noodle Salad with Peanut Sauce
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This easy vegetarian Keto Asian Noodle Salad can be made in advance for picnics, parties, or as meal prep for keto lunches all week! Low carb, Atkins, Paleo, gluten free, and can easily be made vegan.
Ingredients
For the salad:
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 cups shiritake noodles (drained and rinsed)
- 1/4 cup chopped peanuts
For the dressing:
- 2 tablespoons minced ginger
- 1 teaspoon minced garlic
- ½ cup filtered water
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon wheat-free soy sauce
- 1 tablespoon fish sauce (or coconut aminos for vegan)
- ¼ cup sugar free peanut butter
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 1 tablespoon granulated erythritol sweetener
Instructions
- Combine all of the salad ingredients in a large bowl.
- Combine all of the dressing ingredients in a blender or magic bullet.
- Blend until smooth.
- Pour the dressing over the salad and toss to coat.
- Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. Do not freeze.
Notes
Net carbs per serving = 6g.
- Prep Time: 10 minutes
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 212
- Fat: 16g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 7g
Nicole says
Seriously one of the most delicious things I have ever made in all of my foodie years! Keto or no! So so fresh- I absolutely love it. Just finished putting it all together and I’m about to cook some shrimp to have a meal and I am so impressed! I just texted five people and pasted this recipe so that they could try it …I’m so so happy I did!! You are a master seasoner! Is that a word?? Your recipes are always great❤️
Mellissa Sevigny says
Thanks so so much Nicole, you made my evening!
Dorothy Friesen says
what is the reason for specifying “filtered water”? We use water from the tap.
Mellissa Sevigny says
Tap is fine!
Katja Hunt says
So good! Even the littles like it!
Pam says
So incredibly good! Gosh…I can’t believe I finally found a recipe using those shiritake Noodles that tasted amazing! Totally stoked about this recipe… it’s fits the bill for a great Thai food vibe. I cooked and cut up a pound of shrimp for this salad… it is perfection! Thanks for all your hard work am consistently amazing recipes. I know that you are one of the few I can count on for an amazing keto dish. Bravo! 👏💜
Laura says
Love the flavor!! I fallowed the recipe which said 4 cups shiitake noodles, but it seems like way too much noodles. I cut it back to just one 8oz pack and it was lovely.
Jen says
Just made this and I must have done something wrong because the whole thing was a wet mess with barely any peanut sauce taste. I’m going to try and stir fry it in a bit of soy sauce to see if I can save it.
Ashley Bennett says
Does the nutritional info include the whole amount of sauce?
Tina W. says
This is delicious!
Carolyn says
Loved this dish, used tofu shirataki noodles (for the first time) and it was almost perfect! The dressing tasted and smelled amazing but had sandy/grainy texture that wasn’t pleasant which I think was from the peanut butter. Anyone else notice this? Any suggestions?
Terri says
Holy Smokes, Guys! I have been avoiding MIracle Noodles for almost 2 years because of reviews saying they are “icky”. While I am not a die-hard pasta fan, I struggled to get past the steps needed to prepare the noodles and the fishy concerns. This recipe, however, gave me the incentive to give it a try. And I’m so glad I did! I tasted the noodles after rinsing, after boiling, and after cooking to dry. No taste, just springy/chewy “noodles”. Win! And all together, a double win for me and my palette. Thanks, Melissa!
Julie Szymczak says
Where are the instructions for preparing the noodles? Is it on the package because I don’t see it in this recipe. I too have avoided for the same reasons you listed. Thanks.
Cheryl says
This is next up in my recipes to try this week. I love peanut noodles. This recipe looks amazing.
Tammy S says
I love this recipe! It is one of my families favorite meals! It’s absolutely delicious!
Jo says
Went to a International grocery store, but purchased the wrong type of noodles.Then ordered them through Amazon. Delicious, satisfyingl Great for lunches during the summer months.
C Swan says
This was outstanding! I only had one package of noodles so I added some shredded chicken breast to it. I would feed this to non-keto guests it was so good!
Sara says
I added roast chicken to mine and it’s delicious! I recommend cutting the noodles though, and drastically. I cut mine to what seemed like the average spaghetti strand length and it’s still impossible to eat gracefully lol. I also used powdered garlic and ginger for the dressing and just whisked it in a bowl and it came out great.
Mellissa Sevigny says
Sounds delicious!
Barb says
This sounds fabulous!
Liz says
Yum! Looking forward to trying this.
A L says
Couldn’t find real Shiratake noodles, so used Tofu Shiratake noodles and it was delicious! Never eaten ANYTHING with Tofu before…Hmph! Learn something new everyday!
Julie says
This is amazing.
Joe says
Is this served cold? Do you think it would work as a stir-fry?
Anne Linville says
Made this. Excellent. Delicious!
Ketomommy says
This fits the bill when missing Asian noodles!!! Thank you for yet again, another homerun.
MLemons says
Could you make this with zucchini noodles instead of shiritake noodles? We do not like the texture of shiritake noodles…
Mellissa Sevigny says
Yes, it would change the flavor and texture a bit but would still be very tasty I’m sure!
Wendy Beth Welch says
Would u cook the zucchini noodles or leave raw? Thats what I’m using. I’m ready to put this together but unsure of the zoodles
Mellissa Sevigny says
I leave them raw for this salad personally!
Andrea M says
Oh my word this looks amazing! Where did you find those noodles and WHERE did you get those serving utensils?! Thank you for your help and time in advance!!