Thai Vermicelli Noodle Salad

Bright, tangy lime juice and savory fish sauce bring life to tender vermicelli noodles, while fresh veggies and roasted peanuts add crunch and flavor. Enjoy a burst of Thai-inspired goodness in every bite!

Course Salad

Cuisine Thai

Prep Time 20

Cook Time 5

Total Time 20

Servings servings

Calories 320kcal

Author Liza A

Ingredients

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

Instructions

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.

Notes

Recipe source: vermillionroots.com

Nutrition