Thai noodle salad

Thai noodle salad

(6) Rate it

  • 0:20 Prep
  • 4 Servings
  • Capable cooks

Take the fixings to work and make this zesty Thai salad for lunch. It’s a no-cook no-brainer.

Featured in
Noodle recipes, Nutrition information


  • 200g packet dried egg noodles
  • 1 Lebanese cucumber, halved lengthways, seeded, sliced diagonally
  • 200g grape tomatoes, halved
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 1 stalk lemongrass (white part only), finely chopped
  • 2 small red chillies, finely chopped
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 tablespoons brown sugar
  • 1/4 cup roasted peanuts, roughly chopped


  • Step 1
    Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 4 minutes or until just tender. Drain. Place in a large bowl.
  • Step 2
    Add cucumber, tomato, mint and coriander to noodles.
  • Step 3
    Using a fork, whisk together lemongrass, chilli, fish sauce, lime juice and brown sugar together in a jug. Pour over noodle mixture. Toss gently to combine. Sprinkle with nuts. Serve.

  • Low fat
  • Low kilojoule
  • Lower gi


  • 1042 kj


  • 6g

    Fat Total

  • 1g

    Saturated Fat

  • 4g


  • 10g


  • 42mg


  • 1552.23mg


  • 10g

    Carbs (sugar)

  • 39g

    Carbs (total)

All nutrition values are per serve


Serve with: Barbecued beef rump steak or chicken skewers.

  • Author: Michelle Noerianto
  • Image credit: Cath Muscat
  • Publication: Super Food Ideas


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