Traditional recipes

Thai rice noodle salad recipe

Thai rice noodle salad recipe

  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Noodle salad

Rice noodles are tossed with slices of red pepper, lettuce, spring onions, fresh basil, coriander, ginger and a soy sauce-based dressing in this fresh Thai-inspired salad.

6 people made this

IngredientsServes: 4

  • 225g dried rice noodles
  • 1 tablespoon olive oil
  • 1/4 head romaine lettuce, chopped
  • 1/4 red pepper, diced
  • 40g chopped red onion
  • 3 spring onions, chopped
  • 1/4 cucumber, diced
  • 2 tablespoons chopped fresh basil, or to taste
  • 2 tablespoons chopped fresh coriander, or to taste
  • 1 (2cm) piece fresh ginger, minced
  • 1/4 jalapeno chilli pepper, seeded and minced
  • 2 cloves garlic, minced
  • Sauce
  • 80 ml olive oil
  • 60ml rice vinegar
  • 60ml soy sauce
  • 50g sugar
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika

MethodPrep:20min ›Extra time:10min › Ready in:30min

  1. Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
  2. Mix romaine lettuce, red pepper, red onion, spring onions, cucumber, basil, coriander, fresh ginger, jalapeno pepper and garlic with rice noodles.
  3. Whisk 80ml olive oil, rice vinegar, soy sauce, sugar, lemon juice, lime juice, salt, turmeric and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (20)

OK dish, I decreased sauce wet ingredients and it was enough.-18 Apr 2018

This is quite delicious even though I reduced the sugar by 75%. The sauce is quite unique.-24 Apr 2017

For the seabass

  • 5cm/2in fresh ginger, peeled and very finely chopped
  • 2 garlic cloves, crushed
  • 1 lime, juice only
  • 3 tbsp Thai fish sauce (nam pla)
  • 4 baby bok choi, shredded
  • 1 large sea bass, gutted and cleaned
  • 6 spring onions, finely chopped
  • 1 red chilli, seeds removed, thinly sliced

For the rice noodle salad

  • 250g/9oz rice vermicelli noodles
  • 3 Baby Gem lettuce, leaves separated
  • 2 large carrots, thinly sliced
  • ½ cucumber, peeled lengthways into ribbons
  • 6 spring onions, trimmed and finely chopped
  • 60g/2¼oz salted roasted peanuts, roughly chopped
  • large handful coriander, mint and basil leaves

For the chilli and ginger dressing

  • 1 lime, juice only
  • 1 tbsp caster sugar
  • 3 tbsp Thai fish sauce (nam pla)
  • 1 red chilli, seeds removed, thinly sliced
  • 1 garlic clove, finely chopped

Spicy Thai Rice Noodle Salad 2 things that are underappreciated. First, the EASE of this MEAL PREP recipe seriously can’t go wrong with a crunchy spicy (yet cold) Rice Noodle Salad. It’s been 3 years since I have shared this thai salad recipe. That long, really? Gah, this is a fav SO we updated the photos and recipe for ya! Secondly, leftovers. Yes the deliciousness of these leftovers for weekday lunch plans makes me happy. T here’s something about cold noodles that just makes me happy. Maybe it’s because I used to eat them before 6am volleyball practice during my high school years. Shh… don’t tell my mom, but that was me who always snagged the last bit of leftovers before the rest of my family did. Hey, can you blame me? I grew up with three older brothers, if you didn’t grab food when you could, you wouldn’t get any, especially NOODLES! You see, nowadays, things have changed. 10 years of eating gluten free! That means rice noodles, veggie noodles, and chickpea pasta are usually our go to for pasta dishes. Be that it is also end of summer, a cold rice noodle chopped salad with extra thai flavors and spices has become a staple! Yes, this salad is a must for those hot days! Especially when you’re training, extra active, or just always on the go! You (we) need those good nutrients and carbohydrates to refuel!

But let me explain something else here. Another reason why we love COLD rice noodle salad:

Wait, hold up. I think I should probably go over this RS (resistant starch) thing again. What is it, why do we like eating it?


Resistant starch is “the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals.” Instead of being cleaved in twain by our enzymes and absorbed as glucose, resistant starch (RS) travels untouched through the small intestine into the colon, where colonic gut flora metabolize it into short chain fatty acids. Thus, it’s resistant to digestion by the host. Definition Source via Mark’s Daily Apple

Sounds like a bad thing, right? Actually it’s not. It’s VERY GOOD thing!

Resistant starch can actually HELP improve digestion! How? This type of starch provides more bacteria in the gut because it is resistant to breaking down into sugar/glucose. And new research has discovered that if you cook your rice or rice pasta in 1 tsp of coconut oil first, it actually increases the RS (resistant starch). So we did just that, a little experimenting with the cooling times too.

We let the pasta sit overnight, which really helped with the soaking up the spices and flavor. Plus cooling it for 12 hours is the so called “peak time” for resistant starch.

Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch.

Once the rice noodle salad was cooled, we mixed it up two ways. One with crunchy chopped salad and cabbage, sliced thai peppers, thai chili sauce, and crushed nuts to keep it meatless and vegan.

The other way I made this salad was by slightly sauteeing the chopped cabbage with sesame oil and a little bit of sweet asian chili sauce. Then I topped each noodle bowl with beef (for that extra protein and iron). It was a little less crunchy but also a little more fragrant!

Both nutritious and delicious! The vegetarian option is perfect for that pre workout fuel! Haha carb load. Or wait till after your workout and eat the BEEFY salad for a healthy recovery meal!

See, solving all your “what to eat when” problems here.

Thai rice noodle salad

Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.

Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.

To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.

To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.

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I mainly used just the dressing recipe and my only change was I added 1 teaspoon of siracha sauce. It is GREAT! I used vermacilli noodles which are my preference.

Very yummy! I used soba noodles, and it tasted great. I also made a 1.5 recipe because I wanted to serve a lot of people, and there was plenty! Since I had a lot to work with, I set the noodles, sauce, carrots, and bean sprouts each in their own bowl and then layered them into a big bowl. A bit of sauce, then a handful of noodles, some carrots, some bean sprouts, and repeat! At the end I mixed it all together and the sauce and vegetables came out evenly distributed. I simmered the sauce a little longer in order to make it thicker, but there was still enough. I think it would be great with mandarin oranges served on the side.

Very good but I would probably omit the honey next time. My store was not carrying fresh mung beans, but I think it would have really benefitted from a burst of crispness, so find them if you can. As a note, for a recipe listed as a "salad", this has more the feel of a creamy noodle dish rather than something fresh and palate cleansing. As the author said, it's a twist on pad thai. Just something to consider if you're searching for a salad to pair with a main dish.

S'okay. Easy to make I like the crunchy addition of the mung beans, but overall somewhat bland.

Yum. I now have to "pad thai" style recipes, one traditional and this for a sweet nutty change, with rice noodles of course.

Okay, so I made some changes. I cooked rice noodles instead of linguine. I omitted the mung bean sprouts and added shrimp instead. I also served it hot rather than waiting for things to cool. This was phenomenal! I used Tabasco sauce at the end to spice it up. I will definitely make this again.

A bit bland so I added more peanut butter and sesame oil. I used coconut oil to saute onions etc., sesame oil is NOT for high temperature cooking. Also added red pepper for color.

The Thai noodle recipes from Kraft Foods are superior to this one. Bland, fatty without flavor, and disappointing. My boyfriend could hardly come up with a polite compliment. Of course I let him off the hook.

This is a delicious sauce for noodles. Fragrant and very flavorful. I have now made this twice and with a few adjustments it was excellent the second time. I adjusted the following: changed the type of pasta to a Japanese soka noodle but I think angel hair pasta would still work well, slightly less noodles for more flavor from the sauce (I thought 12 oz absorbed too much sauce),2T of seasoned rice vinegar because I didn't have Unseasoned, added half a red pepper sliced (as suggested by others). we made this with the Coconut milk soup and it was a great combo!

I adapted this recipe for my gluten etc. allergies by using Thai rice noodles, almond butter, coconut amino for the soy sauce and omitted the chili sauce, added chopped bok choy and some grated zucchini. it was delish!

This dish was good, but did not have intense flavor. I left out the honey because I thought it would be too sweet and was happy with the results. Not worth repeating as I am sure there are better recipes out there.

Wonderful, easy summer dish! I've made it several times and just made it again today as a main dish by adding shrimp. Everyone raved about it! A big hit!

Very tasty! I was worried there wouldn't be enough sauce because I LOVE sauce, but there was plenty! I omitted the bean sprouts and added a little julienned red pepper and broccoli. I also used yakisoba noodles. yum!

this is amazing. I thought it was going to be a sort of shabby knockoff, not using rice noodles, but WOW. No. I did an emergency substitute for the sesame oil and used 3 T. peanut oil, 1 T. olive oil.

EASY and DELICIOUS side or main dish (could easily add pork or chicken if you wanted). I was just looking for a use for my bean sprouts leftover from another recipe since they go bad so quickly and I'm never quite sure what to do with them. My husband really liked this too, as did my toddler even though he said it was "pice-ies" (spicy).

made as a side dish for our supper club did not knock our socks off but was tasty.

A good meal. It's not really Thai -- there's no fish sauce, no dried shrimp. And then there's the sesame oil -- perhaps it's more Szechuan? But no matter, it hits the spot on the right day. I make this for potlucks and it's always popular, especially when I add a little extra Garlic-Chili sauce. Last time, I made a little more sauce than needed for the noodles and added a lot more carrots, bean sprouts, and onions. It made the noodle salad more substantial. I also used whole wheat linguine noodles this time, which added to the flavor and texture.

The taste was just ok. I guess I like more peanut butter flavor.

an all-time favourite, i have made this many times for pot luck dinners and people always want the recipe. i add some sliced red pepper and some cut up snow peas to give some red and green colour and some crunch. also sprinkle some sesame seeds on top.

This was a hit with family and our international dinner group. I could not get chili garlic sauce that day, so used a Thai marinade that is similar, used half the honey and added several dashes of hot sauce. Also added small pieces of broccoli that had been boiled less than a minute. My daughter added shrimp & had it for dinner--excellent.

Made tonight. Used peanut sauce instead of peanut butter. Worked out wonderfully! I think I will try with jasmine rice next time to combat some of the soupiness.

Fantastic! This was easy and came out wonderfully. I used Ronzoni Smart Taste pasta for this dish because of it's high protein content and it was perfect.

I have been making this recipe for a couple of years now, and it is always a big hit. I use dried thin noodles instead of pasta, and usually don`t have the bean sprouts, and so usually finely slice some red peppers through.

Love this recipe. great heat and simply the best peanut sauce recipe that I have found. This is also a great recipe to alter to your personal tastes by substituting your favorite vegetables, but I highly recommend the mung bean sprouts for a nice crunch. We always add about a pound of fresh gulf shrimp. mmmm!

this is one of my favorite dishes. I have made it more than once. I have even made it without the soy sauce and the bean sprouts because they were simply not on hand at the time and it was still great but all ingredients is a must when possible. I see this recipe and my mouth waters!

Thai Minced Pork Over Rice Noodle (Larb)

As the weather gets warmer, my craving for homemade Thai food gets stronger. Thai minced pork over rice noodle is one of my favorite Thai dishes that I make at home very often. It’s easy to make (takes about 20 minutes), very healthy and super fresh. I can’t wait to share it with you today.

This minced pork salad is probably one of the easiest dishes to make. All you need to do is cook the ground pork, season it and then mix with fresh vegetables. That’s it!

It’s one of my to-go dishes to make for a speedy weeknight dinner for Bryan and I, without having to compromise on taste.

When the pork is ready, I tossed in carrot, cilantro, mint leaves, onion and squeezed on top fresh lime juice at the end to add a hit of acidity and freshness.

I like serving this Thai minced pork over thin rice noodles as a salad appetizer, the heat and acidity helps open up our appetite for the rest of the meal.

Ground chicken, pork or beef can all be used to make this dish. So feel free to choose the ingredient that’s available at hand to you or you are craving for.

Are you ready to give your next weeknight dinner a delicious Thai spin? If so, give this recipe a try and I can guarantee you’ll be pleased.

If you like this recipe, please leave a rating and share it with your friends!

Thai Style Chicken Meatballs with Rice Noodle Salad Recipe

It’s not difficult to pick up that I love making meatballs and grilled them. After all it was not too long ago that I made Thai red curry with grilled lemon spiced lamb meatballs and okra.

Well today, my mince chicken has gone through the similar treatment: Thai style, meatballs and grilled. But this time I’ve coupled these tasty meatballs with rice noodle salad.

Yes, I am obsessed with meatballs and you know what, it is one obsession that I can live with. *wink*

This salad has lots of flavours: the crowd pleasing sweet chilli sauce, the tanginess from the white vinegar, the aromatic and very mildly bitter fresh lemongrass (yes you can eat lemongrass raw), coupled with rice noodles (vermicelli) which naturally soak up the flavours around them, citrusy fresh coriander leaves and last but not least, Thai red curry spiced grilled chicken meatballs. I’ve also added paper thin (sliced using a vegetable peeler) cucumber and carrots to further enhance the colour and texture to the salad.

Needless to say, I am really into Thai style dishes lately. You can’t believe how much fresh coriander I have been keeping in my fridge. It’s crazy! Anyway, I hope you’ll like this rice noodle salad recipe. Enjoy!

Thai Seafood Noodle Salad

In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.

Meanwhile, in a mortar, pound the Thai chiles and garlic to a paste with 1 tablespoon of the sugar. Add the lime juice, fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar dissolves. Let the dressing stand at room temperature for 30 minutes.

Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Add the squid to the boiling water and cook just until firm, about 45 seconds. Transfer the squid to the ice water. Drain all of the seafood and pat dry.

Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Drain the vermicelli, add to the boiling water and cook just until al dente, 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.

In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, mint, red onion, peanuts and chile dressing. Arrange the lettuce leaves on a platter and fill with the seafood salad. Garnish with cilantro leaves and serve.

The Skinny

Per 2-cup serving:

  • 438 cal
  • 14 g fat (2 g sat)
  • 71 g carbs
  • 627 mg sodium
  • 4 g fiber
  • 16 g sugar
  • 6 g protein


For the salad:
1 8oz package thin brown rice noodles
1 cup sugar snap peas
1 cup chopped baby bok choy
1 cup broccoli florets
1 cup thinly sliced bell peppers
1/2 cup loosely packed Thai basil leaves
1/2 cup loosely packed fresh cilantro leaves
1/4 cup chopped scallions (white and green parts)
2 tablespoons sesame seeds

For the Dressing:
1/4 cup rice vinegar
1/4 cup maple syrup
1/4 cup wheat-free tamari
1/4 cup untoasted sesame oil
3 cloves garlic, chopped
1 teaspoon chopped fresh ginger
1 teaspoon red chili flakes

Kin Khao’s Recipe for Thai Chicken and Rice Noodle Salad

SEA REASON | Thai fish sauce is the secret ingredient that makes this salad sing, underscoring the bright, fresh flavors with a bass note of deep umami.

The Chefs: Pim Techamuanvivit and Mike Gaines

Pim Techamuanvivit and Mike Gaines

Their Restaurant: Kin Khao in San Francisco, Calif.

What They Are Known For: Providing San Franciscans a taste of authentic Thai cooking. Taking a stand against “the tyranny of peanut sauce.”

LONG BEFORE Mike Gaines and Pim Techamuanvivit even thought of opening a Thai restaurant together, they took a serendipitous trip to Thailand. At the time, Mr. Gaines was cooking for David Kinch, Ms. Techamuanvivit’s boyfriend, at his two-Michelin-starred restaurant, Manresa, in Los Gatos, Calif.

“David and I went to Bangkok for an event,” Mr. Gaines said, “and Pim decided to come too. She took us all over, to the homes of family and friends. That’s when I was like, ‘Oh, this is Thai food.’ ” Mr. Gaines drew on those eye-opening experiences as he and Ms. Techamuanvivit created their menu of authentic Thai dishes.

You will not, however, find this recipe among them. “We’ve taken some liberties,” said Ms. Techamuanvivit of the pair’s third Slow Food Fast contribution, made with springy rice noodles, handfuls of torn mint, cilantro, basil, split cherry tomatoes, sliced cucumbers, shredded chicken and plenty of jaew, a bright and pungent chili sauce from Northern Thailand often served with grilled meats.

Though all the elements are staples at Kin Khao, this particular combination was invented on the spot by the sous chef for staff meal one night and has since become a favorite with the whole team.

While it may not have made the menu at Kin Khao, this refreshing, sweet-sour noodle, chicken and vegetable salad is sure to become a summer standby elsewhere. “It’s best served cool or at room temperature,” said Mr. Gaines. “Perfect for a picnic.”