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Crispy Noodle Salad Recipe

Thai · Salad · 30 min total

A refreshing and crunchy Thai-inspired salad featuring crispy fried noodles tossed with a tangy lime dressing, fresh herbs, and vegetables. Perfect as a light lunch or side dish.

Ingredients

• 200g dried rice vermicelli noodles
• 3 cups vegetable oil for frying
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1/4 cup chopped roasted peanuts
• 2 green onions, sliced
• For the dressing:
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 small red chili, finely chopped (optional)

Instructions

1. Heat oil in a deep pot to 350°F (175°C). Break rice noodles into small handfuls and fry in batches until puffed and crispy, about 10 seconds per batch. Drain on paper towels.
2. In a small bowl, whisk together lime juice, fish sauce, brown sugar, garlic, and chili until sugar dissolves. Set aside.
3. In a large bowl, combine crispy noodles, shredded cabbage, carrots, cilantro, mint, peanuts, and green onions.
4. Pour dressing over salad and toss gently to combine. Serve immediately to maintain crispiness.

Tips

• For extra crunch, add crispy fried shallots or garlic on top.
• Serve immediately as the noodles will soften over time.
• Adjust chili to taste for spiciness.

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