Thai Noodle Salad

Bright, fresh, and bursting with bold flavors, this Thai Noodle Salad is a deliciously vibrant dish that’s perfect for a quick lunch or light dinner. Made with tender rice noodles, crisp veggies like carrot, cucumber, red bell pepper, and purple cabbage, and a medley of refreshing herbs including cilantro and mint, this recipe delivers a perfect balance of textures. Tossed in a tangy, savory dressing made with lime juice, fish sauce, soy sauce, and sesame oil, every bite is layered with irresistible umami and zesty notes. Crunchy peanuts add the finishing touch for a satisfying crunch. Ready in just 25 minutes, this gluten-free salad is not only easy to prepare but also customizable—spice it up with fresh red chili or serve it cold for a refreshing twist. Whether enjoyed as a standalone dish or paired with grilled proteins, this Thai Noodle Salad is a surefire way to transport your taste buds straight to Thailand!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 1 large carrot
• 1 medium red bell pepper
• 1 medium cucumber
• 100 grams purple cabbage
• 0.5 cup fresh cilantro
• 0.25 cup fresh mint
• 3 stalks green onions
• 0.5 cup peanuts
• 3 tablespoons lime juice
• 3 tablespoons fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 2 cloves garlic
• 1 optional fresh red chili

Directions

Step 1

Cook the rice noodles according to the package instructions, then drain and rinse them under cold water to stop the cooking process. Set aside.

Step 2

While the noodles are cooking, prepare the vegetables: peel and julienne the carrot, thinly slice the red bell pepper, cut the cucumber into thin half-moons, and finely shred the purple cabbage.

Step 3

Chop the cilantro and mint leaves roughly and slice the green onions finely.

Step 4

If using, finely chop the fresh red chili.

Step 5

In a small bowl, prepare the dressing by mixing the lime juice, fish sauce, sesame oil, sugar, and soy sauce. Mince the garlic cloves and add them to the dressing. Stir the ingredients until the sugar is dissolved.

Step 6

In a large bowl, combine the cooked noodles with the prepared vegetables, herbs, and peanuts.

Step 7

Pour the dressing over the noodle and vegetable mixture and toss everything together until well combined.

Step 8

Taste and adjust seasoning if necessary. You can add more lime juice for acidity, fish sauce for saltiness, or sugar for sweetness.

Step 9

Serve the Thai Noodle Salad in bowls, garnished with additional peanuts and herbs if desired.

Nutrition Facts

Serving size	1070 grams (1070.0g)

Amount per serving	% Daily Value*
Calories	1036

Total Fat 52.00g	67%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 13.20g
Cholesterol 0mg	0%
Sodium 5808mg	253%
Total Carbohydrate 122.50g	45%
Dietary Fiber 19.90g	71%
Total Sugars 36.60g
Protein 33.70g	67%

Vitamin D 0IU	0%
Calcium 274mg	21%
Iron 6mg	34%
Potassium 2338mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 12.3%

Carbs: 44.8%