Thai Noodle Salad

Thai Noodle Salad

Thai Noodle Salad 69 People saved this recipe.

Full of fragrant, light and fresh flavours, our Thai Noodle Salad is perfect for a summer lunch.

Servings: 4

easy Starters Sunrise Extra Firm Tofu (350g)

  • 30 min prep
  • 15 min cook
  • 4 people


  • 1 pkg Sunrise Extra Firm Tofu (350g) cut into strips
  • 1 clove garlic, minced
  • 10 mL (2 tsp) fresh ginger, finely chopped
  • 15 mL (1 Tbsp) fish sauce
  • 10 mL (2 tsp) dark soy sauce
  • 1/2 pkg Sunrise Extra Firm Tofu
  • 2 limes, juiced
  • 15 mL (1 Tbsp) fish sauce
  • 2 mL (1/2 tsp) sugar
  • 10 mL (2 tsp) soy sauce
  • 75 mL (1/3 cup) thai sweet chili sauce
  • 200g pkg green mung bean thread, bean vermicelli or rice vermicelli
  • 1/2 pepper, thinly sliced strips
  • 250 mL (1 cup) English cucumber, thinly sliced & halved
  • 1/4 small red onion, thinly sliced
  • 60 mL (1/4 cup) cilantro, coarsely chopped (optional)


  1. In a small bowl, combine all marinade ingredients, set aside.
  2. Cut 1/2package of Extra Firm Tofu into strips, approximately 1 inch in length and ¼ inch thick. Add cut tofu to marinade and marinate for about 20 min.
  3. While tofu is marinating, cut and chop salad ingredients and set aside.
  4. In a medium fry pan, heat oil over medium high heat. Brown tofu for approximately 5 minutes. Set tofu aside to cool.
  5. In another bowl, mix together dressing ingredients and set aside.
  6. Cook bean vermicelli in boiling water for 3 – 5 minutes or until noodle becomes soft and clear. Rinse in cold water and drain.
  7. In a medium sized salad bowl, toss salad ingredients, tofu and bean vermicelli with dressing until well coated. Serve as is or chilled.

Calories: 290Fat: 4.5gSaturated Fat: 1gSodium: 1070mgCarbohydrate: 47gFiber: 1gSugar: 4gProtein: 12gVitamin A: 15%Vitamin C: 50%Calcium: 8%Iron: 15%

As per one serving size (195g)