Thai Noodle Salad

Thai Noodle Salad


Time Needed Prep
Ingredients 13
Difficulty Easy

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  • 200 g Dried Vermicelli Rice Noodles
  • 1/2 Medium Green Cabbage, Thinly Sliced
  • 4 Spring Onions, Shredded
  • 1 cup Fresh Coriander Leaves
  • 1 cup Fresh Thai Basil Leaves
  • 1 cup Fresh Mint Leaves
  • 1/2 cup (70g) Peanuts (or Any nut You Desire), Roughly chopped
  • 1/4 cup (60ml) Soy Sauce Or Tamari
  • 1/3 cup (80ml) Sweet Chilli Sauce
  • 1/3 cup (80ml) Rice Wine Vinegar
  • 2 tbsp Sesame Oil
  • 1 Garlic Clove, Crushed

Nutrition Information

Qty per
0g serve
Qty per
Energy 0cal 66cal
Protein 0g 2.5g
Fat (total) 0g 1.59g
 - saturated 0g 0.43g
Carbohydrate 0g 10.2g
 - sugars 0g 2.72g
Dietary Fibre 0g 1.04g
Sodium 0mg 74.45mg

Nutritional information does not include the following ingredients: fresh mint leaves, Sesame oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

For this Thai Noodle Salad, all you need is 15 minutes.

Perfect to eat with all those meaty dishes!

Check out this recipe by Sally Obermeder and Maha Corbett.

Thai Noodle Salad by Sally Obermeder and Maha Corbett | Stay at Home Mum



  1. Prepare noodles according to packet directions. Transfer to a large bowl. Add the cabbage, spring onions, coriander, basil and mint. Gently toss to combine.

  2. To make the dressing, place the ingredients in a small screw-top jar and shake to combine.

  3. Set aside until ready to serve.

  4. Stand the salad at room temperature for 30 minutes to allow the noodles to soften.

  5. Drizzle with the dressing and sprinkle with peanuts.

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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