Thai rice noodle salad
Thai rice noodle salad from Thailand. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 19 min
- Total
- 34 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Thai rice noodle salad is listed as vegetarian from Thailand. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Vermicelli Rice Noodles½
- Bean sprouts200 g
- Lime, juice1
- Fish sauce2
- Sugar4.9 ml
- Red Onions1
- Lettuce2
- Pork500 g
- Gingerto taste
- Cayenne Pepperto taste
- Sunflower Oil4.9 ml
- Sesame Seed2
- Oil4.9 ml
- Beef4
- Fresh chilli1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
4 minStep 2
Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
Step 3
To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
10 minStep 4
To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.
10 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
lime → lemon
Works in most savoury cooking. Desserts may notice.
fish-sauce (soy sauce + lime) → soy sauce + lime
Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
pork → mushroom
Chopped mushrooms plus a splash of soy. Different dish, same comfort.
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Thai rice noodle salad take?
34 min all in — 10 min prep, 19 min cook, 5 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Soy, Fish, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — 2. Taste at the end rather than adding a number we did not write.
How much fish sauce?
2 of Fish sauce.
How much sugar?
1 tsp of Sugar.
What can I use instead?
lime → lemon. Works in most savoury cooking. Desserts may notice. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. pork → mushroom. Chopped mushrooms plus a splash of soy. Different dish, same comfort. beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.