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Cold Thai Vermicelli Salad

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Cold Thai Vermicelli Salad is a refreshing and vibrant dish made with thin rice noodles, crisp vegetables, fresh herbs, and a tangy, savory Thai-inspired dressing. Perfect as a light lunch or side dish.

Ingredients

Scale
  • 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)

Instructions

  1. Cook vermicelli noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.
  2. In a small bowl, whisk together lime juice, fish sauce, brown sugar, rice vinegar, garlic, ginger, and chili flakes or Sriracha if using.
  3. In a large bowl, combine noodles, carrots, bell pepper, cucumber, red onion, cilantro, mint, and basil.
  4. Pour the dressing over the salad and toss to combine.
  5. Top with chopped peanuts and sesame seeds if desired.
  6. Chill in the refrigerator for at least 15 minutes before serving for best flavor.

Notes

  • Make it vegetarian by using soy sauce instead of fish sauce.
  • Can be made a few hours in advance and kept chilled.
  • Serve with grilled chicken or tofu for a complete meal.

Nutrition

Keywords: Thai salad, vermicelli, rice noodles, cold noodle salad, vegetarian Thai dish

Find it online: https://yumrecipesnow.com/cold-thai-vermicelli-salad/