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Thai Noodle Salad

Thai Noodle Salad

When you have the words salad and noodles in the same sentence you've caught my attention. Hopefully, we've caught yours with this Thai Noodle Salad recipe because it is one you don't want to miss. 

I know a lot of people are a little skeptical when it comes to salads. I'm not sure why that is but I've even heard people say things like: "I don't do salads, period". But as some say, not all salads are created equal and this one is different from your usual lettuce- tomato-vinaigrette salad. It's so much more than that.

And I'm not saying that just because I came up with it. You will be craving this Thai noodle salad throughout the entire summer season. And you don't even have to convert into a salad-eater, you can just say you're eating a colourful bowl of noodles. 

Thai Noodle Salad ingredients

We have a lot going on in this Thai noodle salad bowl. For the base, we need carrots cut in juliennes. You can use one of those fancy veggie spiralizers to make the carrots look like noodles. While that's the quickest easiest way to do it if you don't have access to one just use a veggie peeler. You will still get those thin slices we are aiming for. A knife could work too but I'd rather leave that for the pros and avoid any cuts. 

We will mix the carrot noodles with coriander, mint, shallots and rice noodles. Everything goes in fresh except the rice noodles, of course. Just cook them according to the instructions on the package and rinse them with cold water once they are cooked. This will stop the cooking process and will prevent them from sticking together. 

The dressing is very simple but it has all the typical flavours you would find in Thai cuisine. To make it you just have to slice the chilies and mix everything together. The peanut butter can make the dressing a bit dry depending on the brand you are using. 

julienne carrot

We don't want the dressing to be either too thick nor too dry. If that's the case add a little bit of water and that will solve the problem. The dressing should easily mix with the noodles so it binds everything together. That way, you get a little bit of everything in every single bite.

As you can see, this Thai noodle salad is very simple to make. And you will be pleasantly surprised by how flavourful it is. And it is super light and healthy so you can go for seconds guilt free. I like to have it as a side dish but my favourite way to enjoy this salad is to pack it for lunch and eat it at the park or at the beach. 

I've also made Thai noodle salad for potlucks and barbecues. It is always a big hit among everyone. And it can stay outside the fridge for a while without going bad. The perfect summer recipe to keep you fresh and nourished on these hot scorching days.

Thai Noodle Salad top down

Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Cilantro, Soy


For the salad

  • 2 medium carrot (julienne)
  • 2 tbsps fresh coriander (thinly sliced)
  • 2 tbsps fresh mint (thinly sliced)
  • 6 oz rice noodles
  • 1 medium shallot (thinly sliced)

For the dressing

  • 1 fresh chili (remove seeds and thinly slice)
  • 1 tbsp light soy sauce
  • 1 lime (juiced)
  • 1 tbsp maple syrup
  • 2 tablespoons roasted salted peanuts (crushed)
  • 1 tsp toasted sesame oil


  1. Prepare the noodles according to the instructions on the package, after cooking rinse them in cold water to avoid that they stick together.
  2. In a small bowl mix the ingredients for the dressing.
  3. In a big bowl mix the noodles with the dressing and add the rest of the ingredients, keep some of the herbs for garnish.
  4. Adjust taste before serving, enjoy!



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