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Thai Noodle Salad


100g dried rice noodles*
1 spring onion, sliced
1 cup snow pea shoots (or mung bean sprouts)
1 red capsicum, seeded and sliced
1 tablespoon unsalted peanuts or cashews, chopped
2 tablespoons coriander, chopped


2 tablespoons reduced-salt soy sauce
1 teaspoon honey
1 clove garlic, crushed
juice of 1 lemon 
1/2 teaspoon fresh ginger, finely chopped



Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside. In a small bowl combine dressing ingredients. In a large bowl combine remaining ingredients. Pour dressing over the salad, add noodles and toss well.


* Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots.

Serving Suggestion

For an easy lunch add 150g cooked chicken to serve as a meal.


Nutrients Per Serve

Energy 798kJ (191cal)
Total Fat 3.31g
Saturated Fat 0.49g
Protein 8.72g
Carbohydrate 28.59g
Fibre 3.81g
Sodium 754.02mg
Serves 2
Preparation Time 10mins
Cooking Time Nil

This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.