Thai Noodle Salad

"Dyinggg over this Thai Noodle Salad! This meal was inspired by one of my all time FAVE salads ever from @houstonswestpacesferry back home in Atlanta! almost every time i go home, i have to get this salad - it’s so yum! since there’s no Houston's near me in Dallas, I decided to bring it here. I also accidentally came up with the best vegan Asian salad dressing that will be stored on repeat in my fridge this summer."
-- @hintsofblonde

Recipe Intro From hintsofblonde

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  • Recipe Card
Prep time 25mins
Serves or Makes: 4

Recipe Card


  • 1 bunch Swiss chard, chopped
  • 1/4 cup packed fresh basil, chopped
  • 1/4 cup packed fresh mint, chopped
  • 1 pound edamame noodles (or soba)
  • 1/2 cup chopped mango
  • 1 avocado, peeled, pitted and chopped
  • 1 small cucumber, thinly sliced
  • Micro-greens (optional)
  • 4 watermelon radishes, sliced
  • 2 tablespoons peanuts, toasted
  • 1/2 cup fresh organic cilantro
  • 1/4 cup organic tahini
  • 1/2 cup nut butter
  • 1/2 cup extra-virgin olive oil
  • Splash of red wine vinegar 


  • Step 1

    In a large bowl, combine Swiss chard, basil, mint, edamame noodles, mango, avocado, cucumber, micro-greens, watermelon radish, and peanuts. 

  • Step 2

    Blend cilantro, tahini, nut butter, EVOO, and red wine vinegar. Drizzle the dressing over the salad and enjoy!