Thai-Inspired Noodle Salad

With a punchy lime and fish sauce dressing

This vibrant, zingy noodle salad is light, fresh and packed with veggies. It’s absolutely delicious, so easy to throw together and requires no cooking, aside from soaking the noodles and beansprouts in boiling water. It’s also great for meal prepping as it keeps well in the fridge for 3 to 4 days.

  • Prep Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8
  • Category: Noodles


  • 1 medium carrot, cut into thin matchsticks
  • 1 bell pepper, cut into thin matchsticks
  • ½ cucumber, cut into thin matchsticks
  • 4 spring onions, thinly sliced
  • 1 large handful fresh coriander, roughly chopped
  • 300 g dried vermicelli noodles
  • 200 g beansprouts
  • 75 g roasted, unsalted peanuts, crushed or finely chopped
For the dressing: 
  • 4 tbsps fish sauce
  • 3 tbsps sugar
  • 2 tbsps freshly-squeezed lime juice
  • 2 tbsps light soy sauce
  • 2 tbsps vegetable oil (or any neutral oil)
  • 2 garlic cloves, minced (optional)


  1. Prep the carrot, bell pepper, cucumber, spring onions and fresh coriander and place them in a large mixing bowl.
  2. Place the vermicelli noodles and beansprouts in a large heatproof bowl. Cover with boiling water and leave for 5 minutes, or until the noodles are tender. Drain, rinse well under cold water and drain again.
  3. While the noodles and beansprouts are soaking, combine the dressing ingredients in a small bowl and whisk until the sugar is dissolved. The dressing will taste a little salty on its own, but remember that none of the ingredients are being seasoned at all, so by the end, it’ll all be balanced.
  4. Add the noodles, beansprouts, dressing and peanuts to the bowl with the veggies and toss well to coat. Your hands are your best tool here! Serve and enjoy or pack in airtight containers and enjoy throughout the week.

Keywords: noodles, salad

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