Our Favourite Thai Noodle Salad Our Favourite Thai Noodle Salad

Photography: Maya Visnyei | Food Styling: Michael Elliott and Judyinc.com | Prop Styling: Geary House

  • Total time 30 minutes
  • Portion size 6 servings



Place rice vermicelli in large heatproof bowl; add boiling water to cover. Let stand until tender, about 5 minutes; drain.

Divide lettuce among 4 serving bowls; top with rice vermicelli, cilantro, mint, basil, green onions, cucumbers and pea­nuts. Spoon Soy Dipping Sauce over; sprinkle with more peanuts, if desired, and shallots (if using).

Test Kitchen Tip #1: If you aren’t eating the rice vermicelli right away, rinse the noodles under cold water; drain and toss with 1 tsp canola oil.

Test Kitchen Tip #2: We discovered that Thai shallots, sometimes called Thai red onions, added a bit of oomph to this region’s recipes. Thai shallots are smaller than standard shallots and have a stronger flavour.

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 230 mg
  • Protein 5 g
  • Calories 152
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g
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Lunch & Dinner

Our Favourite Thai Noodle Salad