Name: Cold Thai Vermicelli Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 oz vermicelli rice noodles; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 1 cucumber, julienned; 1/4 cup red onion, thinly sliced; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh basil; 1/4 cup chopped peanuts (optional); 1 tablespoon sesame seeds (optional); 1/4 cup lime juice (about 2 limes); 2 tablespoons fish sauce (or soy sauce for vegetarian); 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 1-2 teaspoons chili flakes or Sriracha (optional)

Short description

A light, refreshing and vibrant Thai-inspired salad featuring vermicelli noodles tossed with crisp vegetables and a zesty lime–fish sauce dressing. Perfect for warm days, this dish balances sweet, sour, salty, and spicy flavors with a satisfying crunch.

Why You’ll Love This Recipe

Bright and vibrant: the lively tang of lime and punch of chili invigorates the palate.
Versatile and easy: ready in under 30 minutes and customizable with your favorite veggies or proteins.
Healthy and fresh: full of fiber, fresh produce, and lean protein if desired—ideal for a light lunch or side.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Vermicelli rice noodles
Shredded carrots
Thinly sliced cucumber
Red bell pepper, julienned
Fresh cilantro leaves
Fresh mint leaves
Green onions, sliced
Crushed roasted peanuts
Red chili (optional), finely chopped

Dressing:

Fresh lime juice
Fish sauce
Light brown sugar or palm sugar
Fresh garlic, minced
Fresh ginger, minced
Chopped chili (optional)

directions

Prepare the vermicelli:
- Cook according to package directions. Drain and rinse under cold water to halt cooking and cool the noodles.
Mix the dressing:
- In a bowl, whisk lime juice, fish sauce, sugar, garlic, ginger, and chili until sugar dissolves.
Combine vegetables and herbs:
- In a large bowl, toss noodles with carrots, cucumber, bell pepper, cilantro, mint, and green onions.
Dress the salad:
- Pour dressing over the salad and toss gently to combine.
Finish and serve:
- Garnish with crushed peanuts and an extra spritz of lime if desired. Serve immediately or after chilling.

Servings and timing

Servings: 4 to 6, depending on portion size as a main or side.
Prep time: 15 minutes
Cook time: 5 minutes
Total time: approximately 20 minutes

Variations

Add protein: top with grilled shrimp, sliced chicken breast, tofu or tempeh.
Use zucchini noodles: substitute some or all vermicelli with spiralized zucchini for a lighter option.
Make it nut-free: replace peanuts with toasted sunflower seeds or omit entirely.
Make it vegan: substitute fish sauce with soy sauce or tamari; use coconut palm sugar if desired.

storage/reheating

Storage: Keep salad and dressing separate in airtight containers in the refrigerator for up to 2 days. This preserves the noodles’ texture.
Reheating: Serve at room temperature or chilled. No reheating necessary—this salad is best enjoyed cool and crisp.

FAQs

How long can I store the salad?

You can store it, with dressing kept separate, in the refrigerator for up to two days. After that, noodles may become overly soft.

Can I make this ahead of time?

Yes. Mix noodles and vegetables up to a day ahead; add dressing and peanuts just before serving for optimal freshness.

Can I use a different noodle?

Yes. You may use thin rice stick noodles, soba, or even spaghetti; just adjust cooking times accordingly.

Is this salad gluten-free?

Yes—provided you use gluten-free fish sauce or substitute with tamari, and verify your noodles are rice-based without additives.

How spicy is it?

Spice level depends on chili quantity. Omit or reduce chili for mild heat, or increase for a more fiery dish.

Can I make it vegan?

Certainly—swap fish sauce for soy sauce or tamari, and ensure no animal-derived sugar is used.

What can I substitute for peanuts if allergic?

Use toasted sesame seeds, sunflower seeds, pumpkin seeds, or omit nuts entirely for a safe alternative.

Can I double this recipe for a party?

Yes. Scale ingredients proportionally. Prepare noodles and veggies in advance; dress and garnish just before serving.

How do I prevent the noodles from sticking?

Rinse noodles thoroughly under cold water after cooking to remove starch. Toss with a small amount of oil if needed.

What goes well alongside this salad?

Pair with grilled fish or chicken, Thai-style meat skewers, or fresh spring rolls for a complete meal.

Conclusion

This Cold Thai Vermicelli Salad offers a delightful combination of textures and bold flavors in just 20 minutes. Versatile, easy to adapt, and perfect for warm days or gatherings—this recipe is sure to become a refreshing favorite in your kitchen.