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Thai Noodle Salad with Sweet Chili Dressing


Pasta salads, often bland and starchy, are not among my favourites. Asian noodle salads, however, hold up well and complement grilled meat, chicken, or seafood marinated with similar flavourings. Adapt it to your fridge’s contents, adding julienned cucumber, shredded carrots, or thinly sliced napa cabbage, if you like, or try bean thread (cellophane) noodles or soba (Japanese buckwheat noodles). For a complete meal, top with skewers of grilled shrimp, scallops, or tofu, or toss with shredded grilled chicken or thinly sliced grilled beef.

  • Serves: 4-6
  • Course: Lunch


Thai Noodle Salad

  • 6 oz rice vermicelli noodles (170 g)
  • 1/2 each red and yellow bell peppers, thinly sliced
  • 2 oz snow peas, trimmed and thinly sliced (60 g)
  • 1 cup bean sprouts (250 ml)
  • 2 green onions, white and tender green parts, thinly sliced
  • 3 tbsp chopped fresh coriander, divided (45 ml)
  • Sweet Chili Dressing (recipe follows)
  • Kosher or sea salt
  • 1/4 cup  toasted peanuts, chopped (60 ml)
  • 1 lime, cut into wedges

Sweet Chili Dressing

  • 2 tbsp sweet chili sauce (30 ml)
  • 2 tbsp fresh lime juice (30 ml)
  • 1/2 tsp chopped fresh ginger (2 ml)
  • 1/2 clove garlic, chopped
  • 1/4 cup vegetable oil (60 ml)


  1. Thai Noodle Salad

    Blanch rice vermicelli in a large pot of boiling water for 1 minute, or prepare noodles according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, toss noodles with vegetables, 1 tbsp (15 ml) fresh coriander, Sweet Chili Dressing, and a sprinkling of salt. Taste and adjust seasoning.
  3. Serve salad in a large shallow bowl or platter, garnished with remaining coriander, toasted peanuts, and lime wedges.
  4. Sweet Chili Dressing

    In a bowl, stir together sweet chili sauce, lime juice, ginger, and garlic. Whisk in oil. Makes 1/2 cup (125 ml).

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