Thai Vermicelli Noodle Salad

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My Thai Vermicelli Noodle Salad has been on regular rotation throughout the very hot summer we have been experiencing in South Australia. This food blogger has had little desire to turn on the oven or stand over the stove for an extended period of time. In fact, this light and refreshing noodle salad is quickly and easily made, requiring just a few minutes’ cooking time.  

The base of the salad is vermicelli noodles which are also known as glass or cellophane noodles. They are made from mung bean flour.

The noodles are fine, wiry and tough and come in bundles. Be warned; when you open the package they tend to spring all over the place! They appear white in the package. However, when soaked in water and then cooked they become translucent or glass-like. They have a pleasant, slightly gelatinous, chewy texture and they absorb flavours beautifully.

It is also possible to buy rice vermicelli. Although interchangeable in some recipes I prefer to use mung bean vermicelli in this salad. If you’re not sure, just check the ingredients on the pack. The noodles are readily available in supermarkets.

My Vermicelli Noodle Salad makes an excellent light and healthy meal. It is naturally gluten-free with no added fat.

I gently poach/steam the prawns and chicken mince. Cooking them in this manner ensures that they remain tender and moist. Initially, I soak the noodles to soften them and then cook them in boiling water for about 2 minutes. After cooking the noodles I cut them into serving-size lengths. To the noodles, I add the prawns and chicken, followed by the traditional Thai flavours of fish sauce, palm sugar and lime juice. Finely sliced onion, chilli flakes and coriander are further flavour boosters. Finally, toss all the ingredients together, then garnish with peanuts, sliced fresh chilli (optional) and additional coriander.

This healthy salad is ideal when you’re asked to bring a dish to share. Furthermore, it is extremely portable and is great to take to a barbecue, a picnic or as a flavoursome lunch for work.

If the summer heat is getting you down, this refreshing Vermicelli Noodle Salad is sure to lift your spirits. However, the bright, fresh flavours are also welcome throughout the year. It is an added bonus that it is quickly and easily made. I hope you will try this very simple recipe. Please let me know in the comments below if you do.

Alex xx

5 from 27 votes
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Thai Vermicelli Noodle Salad

Without a doubt, there are times when our bodies tell us that we need to eat lighter, healthier foods. Or sometimes we need a flavoursome, yet quickly and easily prepared meal. Enter this Vermicelli Noodle Salad; please give it a try, I am sure you will enjoy it. 

Course Dinner, Entree, Main Course, Side Dish, Starter
Cuisine Thai
Keyword delicious, easy, gluten free, noodles, salad, simple, Thai flavours, Thai noodles
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 2 people
Calories 448 kcal
Author Alexandra

Ingredients

  • 100 g mung bean vermicelli *
  • 100 g uncooked large prawns de-veined and halved length-ways
  • 100 g minced/ground chicken
  • 2 1/2 tbsp fish sauce *
  • 2 tsp grated palm sugar * firmly packed
  • 2 tbsp freshly squeezed lime juice 40ml
  • 1 small red onion cut in half, and sliced thinly
  • 1 spring onion/scallion white part and some green, cut into 1cm pieces
  • 1 med tomato cut into small pieces
  • 1/4 cup roasted peanuts roughly chopped
  • 1 tsp chilli flakes
  • 4 coriander stems and leaves sliced finely

Serving Suggestions:

  • additional coriander/cilantro leaves
  • finely sliced red chilli
  • wedges of fresh lime

Instructions

  1. Add the mung bean vermicelli to a bowl of cold water.

  2. Soak the vermicelli until the noodles have become soft and lost their brittleness; about 5 minutes

  3. Meanwhile, add ¼ cup of water to a medium-size saucepan and bring to a simmer. Over low heat, add the halved prawns and cook for 1-2 minutes, depending on the size of the prawn, turning them occasionally. When cooked the prawn flesh will no longer be glassy, it becomes white, tinged with reddish-pink. Using a pair of tongs, remove the prawns to a plate and set aside.

  4. Add the minced/ground chicken to the same pan. With a silicone spatula, stir occasionally until the chicken is cooked. It’s not necessary to completely break the mince up. In fact it’s preferable to have some pieces. When cooked, lift it out onto the plate with the prawns. Set aside. Discard the liquid which is left.

  5. Drain the noodles.

    Using the same saucepan, bring 2 cups of water to the boil and add the noodles. Cook for about 2 minutes until the noodles are soft, pliable and translucent.

  6. Drain the noodles, and put them on a chopping board. They will be sticky, in one gelatinous mound. Don’t be concerned, that’s fine. Using a sharp knife cut across the mound about 1 ½” /4 cm apart.

  7. Add the noodles to a bowl. Add the prawns and chicken mince, along with the fish sauce, palm sugar and lime juice. Mix them together well.

  8. Then add the red/purple onion, spring onion/scallion, dried chilli flakes, coriander and tomato.

  9. Mix well. Check that the balance of flavour is to your taste and adjust accordingly if necessary.

  10. Tip onto a serving dish, sprinkle with the peanuts. Add additional coriander leaves and fresh chilli slices if using.

    You could customise this salad; serve with some shredded carrot, shelled edamame, wedges of cucumber or lettuce leaves. And if by chance, you have some of the salad left over, it is an ideal filling for rice paper summer rolls.

Recipe Notes

*Mung bean vermicelli are made from mung bean starch and water, therefore they are naturally gluten-free.
*The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons.
*Thai fish sauce is available from supermarkets or Asian grocers. It is one of the basic ingredients in Thai food. Do not be deterred by the “fishy” smell; it is pungent but adds umami flavour and is counteracted by the use of lime juice and herbs. It is readily available in supermarkets.
*Palm sugar is produced from the sap of several different varieties of palms. It has a mild caramel flavour and is not as “sickly” sweet as regular cane sugar. It is available in supermarkets and Asian grocers.
*If only cooked prawns are available, this is fine also.

* Serves two people as a main course, but also makes a fabulous side dish or starter.

Nutrition Facts
Thai Vermicelli Noodle Salad
Amount Per Serving
Calories 448 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 106mg35%
Sodium 2277mg99%
Potassium 660mg19%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 6g7%
Protein 24g48%
Vitamin A 575IU12%
Vitamin C 11.8mg14%
Calcium 77mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free Thai Vermicelli Noodle Salad - It's Not Complicated Recipes #thai #glutenfree #chicken #noodle #salad #saladrecipes #summerfood #easyrecipes
Gluten Free Thai Vermicelli Noodle Salad - It's Not Complicated Recipes #thai #glutenfree #chicken #noodle #salad #saladrecipes #summerfood #easyrecipes

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About the Author

Alexandra

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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

226 Comments on “Thai Vermicelli Noodle Salad”

  1. 5 stars
    Simple to make, delicious to eat, and packed full of wonderful flavours – this is the ultimate noodle salad!

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  4. I’ve been thinking about trying some new recipes, and get tired of green salad. This recipe will be in my meal plan for next month as a good alternative to pasta salad.

  5. 5 stars
    I love that the peanuts are sprinkled on top. I’m super allergic, so that would allow me to still make and try this recipe! When I see the word Thai, I always worry that it will be something I cannot eat.

  6. Looks very delicious! I wouldn’t mind having some right now. Nom nom! thanks for sharing it and explaining the way to make it so nicely

  7. 5 stars
    Yum this sounds so light and refreshing, perfect for this never ending summer! Also, is it weird that I have never heard of mung bean vermicelli? I always just thought they were made of rice?

    1. Hey Sally! You can get rice vermicelli too! 🙂 They tend to be a little thicker than the mung bean variety! Either would work well in this recipe. 🙂
      The mung bean can be slightly more gelatinous.
      Hope you’ll give this recipe a try! 🙂 xx

  8. Now I’m feeling hungry after reading this post. Thank God you shared recipes here and i would love to try it.

  9. Omg this looks amazingly delicious and seems simple enough to make! I might just be able to try this without messing up! lol Thanks for sharing.

  10. This is definitely going to my Pinterest board! I love Thai food but oh my good I’m so useless when it comes to cooking. I always save this ideas hoping that one day I can make it 🙂 who knows I’ll give it a go 🙂

    1. Hey Kristine!! I hope you’ll give this a try 🙂 It is a simple dish, and if you have any queries, feel free to send me a message or an email! 🙂 Enjoy!

  11. Gosh this looks delicious. Though I’m a vegetarian, i’ll definitely try it out without the prawns. Thanks for sharing.

  12. 5 stars
    Oh my gosh! These noodle salad looks super yummy with all the vege toppings. Now I’d love to prepare such a fast meal.

  13. Now this noodle salad sounds absolutely amazing, it has been way to long since I had noodles and 100% I really fancy someone now. I’m going to have to have a dig in the cupboard and see what I can find.

  14. This dish looks very delicious. I don’t like cooking during the summer because it gets hot! I will have to try this recipe during the summer. Right now we are still in winter so I’m still enjoying soups and casseroles.

  15. 5 stars
    This looks simple to make. I usually have the vermicelli noodle with soup. But I have never tried it as a salad. Thanks for sharing the recipe. Will try to make this.

  16. This looks so awesome Alex. It actually reminds me of Pad Thai. There is a new Asian supermarket opened closer to my home which is great news! I will be trying this soon and replacing the peanuts with cashew nuts and the shrimp and chicken with tofu. The colours are so amazing.

  17. This looks amazing! I love noodles on everything, I’d make a dessert with them if I could hahah

  18. I prefer a gluten-free diet. Good to see this noodle is nearly gluten-free. I am going to check it out 😀 By the way, the dish seems to be craving 😉

  19. 5 stars
    We love vermicelli noodles but honestly, aside from stir fry, I never thought of cooking it this way. I love this! And I know that my health conscious mother in law would too. 🙂

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  22. 5 stars
    Alex this recipe and just reading you I get so hungry, you explain all the process so perfectly! I can’t wait to try this at home. Just worried about the coriander, I have never used it before on a dish!

    1. Hi Alejandra, this is a lovely salad. Whilst I think it works best with fresh coriander leaves I do understand that not everyone likes it. You could add freshly chopped parsley or dill if you prefer.

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    1. I believe there is no reason that gluten-free food should not be fantastic. This is a great example; the salad is delicious, full of bright, fresh flavour and one of my favourites. I do hope that you enjoy it. 🙂

  24. I’ve never tried the noodles before, god knows why because I am sure id love them.

    As always a great and easy to follow recipe x

  25. I like this recipe. In our household, we use noodles a lot such as yours because my toddlers love anything with Vermicelli noodles.

  26. It looks very delicious and also very colorful ! I love eating this type of salads in the summer !

  27. 5 stars
    Yuum! That noodle salad must be so delicious! I love noodles for lunch and I love the idea about bringing these noodles to a barbacue or party! The garnish makes it even more appetizing!

  28. Thanks for sharing your recipe! I’ve had these Thai vermicelli noodles before & enjoy them very much. I also go for them, since they’re so healthy!!

  29. This looks delicious! I love Thai flavors as they are very similar to Vietnamese flavors, which I’m used to because I’m Vietnamese-American haha. I should note though that vermicelli and glass/cellophane noodles are different. Vermicelli’s actually made of rice flour and is opaque vs the clear-ish color you see here from the mung bean flour. Cellophane noodles can also be made with sweet potato starch, which is Korean.

    1. I am pleased that you like the recipe Suzanne. I love the flavours of Vietnam and hope to visit there before too long. Yes, there is a number of thin noodle styles. I did mention rice vermicelli and suggested anyone planning to make the recipe read the labels as I prefer mung bean vermicelli for this recipe. It can be confusing if people are not familiar with the different styles. And I also love those made from sweet potato; they have a pleasant, chewy texture. I look forward to hearing if you make the recipe. 🙂

  30. This is another excellent recipe! I’m a wimp with spice, but honestly would love to try out this noodle recipe!

  31. Oooh, I’ve got two bags of those noodles in my pantry and didn’t know what to do with them. I should give this recipe a try!

  32. It looks really good to me. I’d change it to Macademias right now instead of peanuts, just because we have an abundance of them at the moment. 😉

  33. Oh you’re making me hungry! This looks relatively easy and I have most of these things in the pantry or fridge already! Pinning to my food board to make later!

  34. I love this dish for sure! Vermicelli noodles are my all time fav noodle type, so will be giving this a go xx

  35. 5 stars
    Can’t wait to try this one..! I really love Asian flavors, this recipe sounds really good..!

  36. I like that this salad has noodles & yet is gluten-free…plus all the ingredients would be easily available at any nearby supermarket. Healthy & easy, good combination.
    – Nandita

    1. Yes Nandita, you can get all these ingredients at a supermarket. It’s a great dish for those who are gluten intolerant, so full of lovely flavours. 🙂

  37. 5 stars
    I really love a good noodle salad and vermicelli would be such a perfect complement to many a salad I have tried out. I will have to try making this at home. Looks so delicious.

  38. The Thai vermicelli noodle salad recipe looks quite easy to prepare and perfect as pairing with wine for summer evenings. My partner will surely love them.

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