I can’t believe it has taken a decade to get this recipe up on my page. I first had this type of salad at the Open Air Cinema in Sydney and loved it so much I actually wrote to the catering company to ask for the recipe! It has been amended and simplified a lot over the years to make it easier and quicker to make. Use any noodles you like; it works well with brown rice vermicelli, or wholemeal spaghetti.
Thai Noodle Salad
Thai Noodle Salad
Prep time
Total time
Crunchy salad with noodles; make it as hot or mild as you choose and add any toppings you like. If you're short on time feel free to use a bag of prepared coleslaw instead of individual vegetables
Author: Deb
Recipe type: Salad
Cuisine: Thai / Vietnamese
Serves: 4-6
Ingredients
- 1 pack noodles – for 4 people
- 1 red / other capsicum - finely sliced
- ½ small white cabbage - shredded
- 2 large carrots - grated
- 4 spring onions - finely sliced
- Optional: celery / other capsicums / marinated tofu pieces etc.
- 1 cucumber finely chopped
- 1 bunch coriander - well washed & finely chopped
- 1 bunch mint - well washed & finely chopped
- Sauce
- 1 clove garlic
- 1-2 coriander roots, well washed
- ¼ cup soy sauce
- ½ cup soy milk
- 2 limes - juiced (2-3 tablespoons), & zested (1-2 tsp)
- 2 T Sweet chilli sauce
- 2 T Peanut butter
- 4 kaffir lime leaves
- Toppings:
- Toasted peanuts
- Toasted coconut flakes
- Toasted sesame seeds
Instructions
- Cook the noodles, rinse in cold water and set aside
- Meanwhile finely shred, chop or grate the vegetables to desired textures and place in a large bowl
- Add the herbs – finely chopped, and mix well
- Blend all the ingredients for the sauce except the lime leaves. Snip into them with a sharp knife or scissors and place into the dressing to infuse for at least 30 mins (gets stronger the longer you leave it).
- Mix the noodles with the vegetables, top with the sauce and mix thoroughly
- Top with toppings as liked