Thai Noodle Salad


Thai Noodle Salad

I make this dish regularly for my family – it’s a lovely simple salad with some carbs, there’s barely any cooking and I add Tofu or Tiger prawns depending on whose eating it.

Thai noodle salad

serves 4


200g/7oz thin rice noodles

Small bunch fresh corriander (cilantro)

2 tomatoes, seeded and sliced into 8 segments

130g/4½ oz baby corn cobs, sliced into ¼ length ways

4 spring onions (scallions), thinly sliced

1 red (bell) pepper, seeded and finely chopped

Juice of 1 lime

2 small fresh green chillies, seeded and finely chopped

2 tsp (12g) granulated sugar

75g peanuts, toasted and chopped

Salt to taste

30ml/2 tbsp soy sauce


Bring a large pan of lightly salted water to the boil. Remove from the heat.
Snap the noodles into short legths, add to the pan and blanch for 8-10 minutes. Drain, then rinse under cold water and drain and squeeze out any excess water.
Set aside a few coriander leaves for the garnish. Chop the remaining leaves and place them in a large serving bowl.
Add the noodles to the bowl, with the tomato slices, corn cobs, spring onions, red pepper, lime juice, chillies, sugar and toasted peanuts. Season with the soy sauce, then taste and add a little salt to taste.
Toss the salad lightly but thoroughly then garnish with the reserved coriander leaves and serve immediately.
Serve as a starter or a main course side dish.
Cooks tips1: Add tofu or prawns if you wished to serve as a main course dish

Recipe by Kumud Gandhi – Writer, Broadcaster and founder of The Cooking Academy – Cookery school in London and Hertfordshire. This recipe is covered in our Thai cookery classes


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