A refreshing Thai salad combining silky rice noodles, sweet mango, and crisp vegetables, dressed in a creamy coconut-lime dressing with fresh herbs and crunchy peanuts.
Recipe Details
Ingredients
- 200g thin rice noodles (vermicelli)
- 1 large ripe mango, julienned
- 125ml coconut milk
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp palm sugar or brown sugar
- 1-2 Thai red chilies, minced
- 1 stalk lemongrass, tender part minced
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 1 medium red capsicum, julienned
- 100g fresh bean sprouts
- 30g fresh mint leaves
- 30g fresh cilantro leaves
- 30g fresh Thai basil leaves
- 60g roasted peanuts, crushed
- 1 lime lime wedges for serving
Instructions
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Cook 200g thin rice noodles (vermicelli) according to package directions until tender. Drain and rinse with cold water to stop cooking. Set aside.
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For the dressing, whisk together 125ml coconut milk, 3 tbsp fresh lime juice, 2 tbsp fish sauce (or soy sauce for vegetarian), 1 tbsp palm sugar or brown sugar, 1-2 Thai red chilies, and 1 stalk lemongrass until sugar dissolves.
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In a large bowl, combine cooled rice noodles with 1 medium cucumber, 2 medium carrots, 1 medium red capsicum, and 100g fresh bean sprouts.
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Add 1 large ripe mango and half of each herb: 30g fresh mint leaves, 30g fresh cilantro leaves, and 30g fresh Thai basil leaves.
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Pour the coconut dressing over the salad and toss gently to combine all ingredients.
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Let salad sit for 10 minutes to allow flavors to meld.
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Just before serving, toss again and garnish with remaining fresh herbs and 60g roasted peanuts.
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Serve chilled or at room temperature with 1 lime lime wedges for serving on the side.
Tips
Noodle Preparation: Don't overcook rice noodles - they should be tender but still have a slight bite. Rinse well to prevent sticking.
Mango Selection: Choose a mango that's ripe but still firm for easier julienning. Ataulfo or champagne mangoes work beautifully.
Herb Freshness: Add herbs just before serving to maintain their vibrant color and fresh flavor.
Make-Ahead: Prepare all components separately up to 4 hours ahead. Toss together just before serving for best texture.
Protein Addition: Add grilled shrimp, chicken, or crispy tofu to make this a complete meal.
Spice Adjustment: Start with one chili and add more to taste. Remove seeds for less heat.