This Thai Rice Noodle Salad is light, colorful, refreshing and full of bold Thai-inspired flavor. Made with vermicelli rice noodles, tofu, green mango, fresh vegetables, coriander and a punchy Thai chili lime dressing, this is one of my signature recipes served on wellness retreats and private chef menus.
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A Signature Wellness Retreat Salad
This Thai Rice Noodle Salad is one of my go-to recipes for wellness retreats and private chef contracts. This picture was taken when I was cooking on retreat at The Sanctuary, Marbella.
It is fresh, vibrant, satisfying and easy to prepare in advance, which makes it ideal for retreat buffets, light lunches and colorful sharing menus.
I always travel with a few jars of Thai chili paste in my chef kit. It is one of those magic ingredients that can turn simple noodles, vegetables and tofu into something seriously delicious.
The salad is made with vermicelli rice noodles, fried tofu, green mango, courgette, carrot, cherry tomato confit and coriander. The dressing brings everything together with Thai chili paste, soy sauce, brown sugar and lime juice. It is finished with toasted cashews, white sesame seeds and edible flowers for crunch, texture and a little retreat-chef sparkle.
Ingredients You Will Need
Full recipe quantities and method are below in the recipe card.
You will need:
- Vermicelli rice noodles
- Sesame oil
- Sea salt
- Tofu
- Red onion
- Carrot
- Courgette
- Green mango
- Cherry tomato
- Coriander
- Thai chili paste
- Soy sauce
- Brown sugar
- Lime juice
- Toasted cashews
- White sesame seeds
- Edible flowers.
How To Make Thai Rice Noodle Salad
- First, make the dressing by bringing the Thai chili paste, soy sauce, brown sugar and lime juice to a gentle boil, then leave it to cool.
- Blanch the rice noodles for 2-3 minutes, or according to the packet instructions. Drain, cool and toss with sesame oil and sea salt to stop them sticking together.
- Prepare the tofu, red onion, vegetables, green mango, cherry tomatoes and coriander. Add everything to a large mixing bowl with some of the cooled dressing and gently toss together. Check the seasoning and adjust with extra lime juice, soy sauce, salt or chili paste if needed.
- Transfer to a serving bowl, spoon a little extra dressing over the top just before serving, then garnish with toasted cashews, sesame seeds and edible flowers.
What To Serve It With
Serve this Thai Rice Noodle Salad with Thai curries, summer rolls, grilled vegetables, soups, or as part of a colorful wellness buffet. It also works beautifully as a standalone lunch when you want something fresh, flavorful and satisfying without feeling heavy.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Keep extra dressing separate if possible and add it just before serving. The noodles may firm up slightly in the fridge, so give everything a gentle toss before serving.
FAQ
Yes. Prepare the noodles, vegetables and dressing ahead of time, then mix everything together shortly before serving for the freshest texture.
Yes. Use gluten-free soy sauce or tamari. Rice noodles are naturally gluten-free, but always check the packet.
Yes. Tempeh, edamame, chickpeas or grilled mushrooms all work well. Keep it simple and let the dressing do the heavy lifting.
Here is a picture of it. You can buy online from all good Asian food stores.
More Thai Recipes To Try
Looking for more fresh and flavour-packed recipes? Try these next:
- Thai Green Papaya Salad
- Banana Blossom Salad
- Vegan Khao Soi Noodles
- Khao Yum Salad
- Pomelo Salad
- Kanom Jeen Noodles
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
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