Feel like having something tasty and healthy but the thought of cooking for a long time makes you cringe? I've got you covered. Try this delicious Thai noodle salad, which is super tasty and done in under 20 minutes. Best of all you can use whatever you have on hand. A perfect dish to clean up your fridge.
What was in my fridge?
As you can see in the photo, I had some carrots, cucumber, and snow peas. The beauty of this salad is that you can use absolutely anything, cabbage, capsicum, asparagus, beans, radishes, you get the idea.
What noodles should I use for this Thai salad?
Once again, no rules! You can use rice noodles as I did. Soba noodles will work really well as well. Even if all you have are regular linguine, is fine too, it will work. Just cook the noodles, rinse them under the cold water, and the noodles are ready to be thrown into the salad bowl.
Add some salmon if you have time.
I added some pan fried salmon to my salad, which was super quick to prepare. It added a lot of extra flavour along with Omega 3 and some proteins to our dinner.
Here comes the quick recipe for this delicious Thai Noodle Salad, enjoy!
Make This Delicious Thai Noodle Salad in 20 minutes
- 200 g of Pad Thai Rice noodles or any other noodles of your choice.
- 1 large carrot peeled and finely sliced or shredded
- 1 telegraph cucumber finely sliced or shredded
- 50 g snow peas trimmed and sliced
- ½ cup of mixed coriander and mint leaves finely chopped
- ¼ cup roasted unsalted peanuts roughly chopped
For the dressing:
- ¼ cup of good quality sweet chili sauce
- ¼ cup of freshly squeezed lime juice approximately 2 limes
- 1 tablespoon fish sauce
- 1 teaspoon gluten-free soy sauce. I use Tamari
- 1 teaspoon sesame oil
For pan-fried salmon:
- 1 salmon filet approximately 300g
- Lime juice of ½ lime
- 1 tablespoon gluten-free soy sauce I use Tamari
- 1 teaspoon organic raw honey
- Extra peanuts coriander, and mint leaves to garnish.
- Start by cooking your noodles according to the instructions. Once cooled, rinse the noodles under cold running water, especially if using rice noodles, drain.
- While your noodles are cooking/soaking, make the salad dressing. Simply combine all ingredients and stir well. Set aside.
- Salmon. In a small bowl, combine lime juice, honey, and soy sauce.
- Heat 1 tablespoon of extra virgin olive oil in a small frying pan on medium heat and add the salmon fillet into the pan, skin down. Fry for about 5 minutes. Turn the salmon on the other side and fry for another 2 minutes. Now add the mix of lime juice, soy sauce, and honey into the pan and allow the sauce to thicken just a little. It will take no longer than 20 seconds. Make sure not to burn it. Take the pan from the stove, cover it up with a lid and let it sit in the pan until you are ready to add the salmon to the salad.
- When all ingredients are ready, take the salmon out of the pan and break it up into flakes by using a fork or your fingers.
- Combine noodles, fish, and shredded vegetables in a large mixing bowl, toss well.
- Pour the dressing over the salad and toss well.
- Sprinkle roasted peanuts and extra coriander and mint leaves over the salad and serve.
Have a little time to spare? Add my FIVE-MINUTE ASIAN-STYLE PICKLED CUCUMBER SALAD