Thai Noodle Salad

We all love a salad with loads of color and texture, this one has it all and an absolute explosion of flavours!

You can have this salad on its own but it also goes extremely well with grilled meat.  A great side dish at any BBQ or pair it with Asian flavoured salmon.

Peanut allergy is a real thing, so if you or anyone are allergic simply replace the peanut butter with cashew or almond butter.

Bon appetite!

You’ll need

  • • For the noodle salad
  • 150g x egg noodles
  • 1 x large carrot, julienned thinly
  • 5 x radishes, sliced thinly
  • 3 x cups red cabbage
  • ¼ cup x fresh coriander, roughly chopped
  • 3 x spring onions, sliced
  • 1 Tbsp x sesame seeds (toasted gives more flavour but it is not essential)
  • • For the peanut dressing
  • 2 Tbsp x peanut butter
  • 1 Tbsp x honey
  • 2 Tbsp x sesame oil
  • 2 Tbsp x rice vinegar or any other plain vinegar
  • 4 Tbsp x soy sauce
  • 1 tsp x grated fresh ginger
  • 2 x cloves garlic
  • 2 tsp x Sriracha


  1. Cook the egg noodles according to package instructions. (These noodles cook much faster than pasta, so take care not to overcook them. I cook mine for about 5-6 minutes in a pot of boiling water but not all egg noodles are the same. Unlike pasta, you do not add salt to the water)
  2. Whilst that is cooking away, in a blender combine all the ingredients for the peanut dressing and whizz until blended and smooth in texture.
  3. Drain the noodles and put them in a large salad bowl and immediately pour the peanut dressing over the hot noodles so they can absorb the flavours. Cool to room temperature.
  4. While the noodles are cooling, prepare the vegetables. Slice the cabbage very thinly, if you have a mandolin even better!
  5. Then cut the carrot into thin julienne, slice the radishes thinly. Slice the green onion and chop the coriander roughly.
  6. When the noodles are at room temperature add all the chopped vegetables and sesame seeds. Toss to combine.

Tip : When having to measure sticky ingredients like honey or syrups I place my measuring spoon in boiling hot water, this way all the honey slides off easily. Or in case of this recipe, I will first measure the sesame oil and then the honey which will then just slide off the spoon because of the oily surface.

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