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Thai Vermicelli Noodle Salad

Course Salad
Cuisine Thai
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Liza A


  • 3 bundles (4.5 oz) vermicelli noodles, bean thread
  • 5 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 small onion chopped
  • 2 small Thai chili pepper sliced, red chili
  • 10 cherry or grape tomatoes halved
  • 1 cup chopped cilantro
  • 1/2 cup roasted peanuts


  • Soak vermicelli noodles in hot boiling water until soft and translucent, about 5 minutes. Drain and rinse the noodles under cold running water. Set aside.
  • In a large bowl, whisk together the lime juice, fish sauce and sugar. Add the noodles and toss until the noodles are fully coated with the sauce.
  • Add onions, chilis, tomatoes, cilantro and peanuts; toss to combine.
  • Serve immediately or chill first in the fridge for half an hour before serving.


Recipe source: vermillionroots.com