Thai Noodle Salad

Photo: Van Chaplin; Styling: Rose Nguyen

Find fish sauce in the Asian foods section of the supermarket.

Yield: Makes 4 servings
Recipe from Southern Living

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 19%
  • Fat: 7.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 11.5g
  • Carbohydrate: 57g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 522mg
  • Calcium: 53mg


  • 1 (8-oz.) package vermicelli
  • 1/3 cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup fresh lime juice
  • 1 tablespoon fish sauce*
  • 1 tablespoon honey
  • 1 1/2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 2 carrots, grated
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 cup finely shredded cabbage
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped dry-roasted peanuts


  1. 1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
  2. 2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
  3. 3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
  4. * Soy sauce may be substituted for fish sauce.
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