This is a super easy Thai noodle salad to prepare at home. It’s also a great way to bring some very delicious Thai flavors onto your dinner table… Try it, you will love it!
I will be very honest first.
Actually I hadn’t planned on making this Thai noodle salad. I just made a noodle stir fry yesterday evening and cooked a generous portion of rice noodles. Too much in fact for the stir fry.
But as you already know, I can’t throw away food at all.
So I soaked the cooked noodles in a little water to prevent them from sticking together. And I put them aside while trying to come up with another recipe.
So in the end I decided to make a simple salad for lunch.
And not just any noodles salad, but one with a couple of lovely Thai flavors! Well I spend quite some time in Thailand and I was lucky to follow a couple of good cooking classes there.
I thought that I knew a lot already, but there I realised that wasn’t the case.
I learned so much about flavors!
Thai Noodle Salad with Cilantro
So let’s bring some sunny Asian flavors on your table for lunch!
In my fridge was a little chunk of carrot, some spring onion and fresh cilantro.
I made a little spicy marinade for this noodles salad that is very similar to the popular Thai green papaya salad dressing. So I prepped the vegetables, drained the cooked noodles. And then threw everything together, hoping something nice would come out of it.
And it tasted pretty good!
Fresh and light!
Don’t be put off by the amount of sugar that goes into this recipe. The palm sugar really makes or breaks this salad. That’s one of the most surprising things that I learned in those cooking classes: sugar is very important in Thai cuisine!
Do you love Thai salads?
Then also check out my Thai green mango salad!
Thai Noodle Salad Recipe
- 6 oz rice noodles (170 g)
- a handful fresh carrots grated
- 1 tbsp fish sauce
- 3 medium fresh spring onions
- 1 tsp hot chili sauce
- 1 tbsp lemon juice
- ½ tsp garlic paste
- 1 tsp palm sugar or caster sugar
- fresh mint or cilantro, chopped
Cook the rice noodles until tender (see the specific directions on the package). Drain the noodles and immediately refresh them under cold running tap water to avoid them becoming mushy and too soft while cooling. Let the rice noodles drain well and cool at room temperature. Put them aside until needed.
In a (measuring) cup add the fish sauce, lemon juice, garlic paste, (palm) sugar, a tablespoon of cold water and the chili sauce.
Mix well and put this mixture aside for 5 minutes until the (palm) sugar has fully dissolved. In the meantime transfer the cooked rice noodles to a large mixing bowl and add the grated carrot.
Stir well. Then trim and clean the spring onions. Slice them finely and add them together with the chopped fresh cilantro or mint and the spicy fish sauce mixture to the noodle salad.
Stir well again. Check the seasoning of the noodle salad and add extra fish sauce, lemon juice, chili sauce and sugar to taste if necessary. Chill the noodle salad in the fridge for another 5 minutes before serving. Then divide it between plates or bowls and serve.