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up close shot of a bowl of noodles, sitting on a grey cloth, with some peanuts and chilli around the edge of the bowl.

Thai Noodle Salad

This light and refreshing Thai Noodle Salad is quickly and easily made, requiring just a few minutes’ cooking time. It is perfect for a fresh-flavoured summer lunch, a starter, or part of a Thai-inspired banquet.
Course Main Course, Side Dish
Cuisine Thai
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 2 people
Calories 330kcal
Author Alexandra


  • 100 g (3.5 ounces) mung bean vermicelli See Note 1
  • 100 g (3.5 ounces) uncooked large prawns - de-veined and halved length-ways See Note 2
  • 100 g (3.5 ounces) minced/ground chicken See Note 3
  • 2 tablespoon (40 ml) freshly squeezed lime juice See Note 4
  • 2 ½ tablespoon fish sauce See Notes 4 and 5
  • 2 teaspoon grated palm sugar - firmly packed See Note 6
  • 1 small red onion - cut in half, and sliced thinly
  • 1 spring onion/scallion - white part and some green, cut into 1cm pieces
  • 1 medium tomato - cut into small pieces
  • ¼ cup roasted peanuts - roughly chopped
  • 1 teaspoon chilli/red pepper flakes
  • 4 stems coriander/cilantro stems and leaves - sliced finely

Serving Suggestions:

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


  • Add the mung bean vermicelli to a bowl of cold water. Soak the vermicelli until the noodles have become soft and lost their brittleness; about 5 minutes.
  • 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.
  • 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 up the mince. 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.
  • Drain the noodles from the bowl of water.  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. Drain the noodles in a colander, then 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 4 cm (1 ½”) apart.
  • Add the noodles to a medium-size bowl. Add the prawns and chicken mince, along with the fish sauce, palm sugar and lime juice. Mix them together well.
  • Then add the red onion, scallion, dried chilli flakes, coriander and tomato. Mix well.
  • Check that the balance of flavour is to your taste and adjust accordingly if necessary. You should be able to detect sweet, sour, salty and spicy flavours.
  • Tip onto a serving dish, sprinkle with the peanuts and serve. Add additional coriander leaves and fresh chilli slices if using. – see Note 7



  1. Mung bean vermicelli is made from mung bean starch and water, therefore they are naturally gluten-free. These are not to be confused with rice vermicelli; just check the label to be sure.
  2. If only cooked prawns are available, this is fine also. Just add them as you are assembling the salad.
  3. You could also finely chop some leftover roast chicken.
  4. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons so you may have to adjust your measurements accordingly.
  5. 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 lime juice and herbs.
  6. 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.
  7. Serves two people as a main course, but also makes a fabulous side dish or starter. If by chance you have some of the salad leftover, it is an ideal filling for rice paper summer rolls.
  8. Please note, the nutritional information is based on this being enjoyed by two people as a main course. The nutritional information is an estimate only.


Calories: 330kcal | Carbohydrates: 30g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 2200mg | Potassium: 769mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1094IU | Vitamin C: 19mg | Calcium: 74mg | Iron: 2mg