A filling and refreshing summer salad packed with crunchy vegetables, rice noodles and in a garlicky peanut butter dressing. This Thai style Vermicelli Salad makes a super delicious meal options during hot summer days.
Vermicelli Cold Noodle Salad is perfect for your barbeques, picnics and get togethers.
It is Vegan and Gluten-free friendly and is a great side option not only for summers but also, for your festive meal menus like for Thanksgiving and Christmas.
- About the Recipe
- Why we love this Vermicelli Noodle Salad
- Ingredients for Cold Vermicelli Noodle Salad
- How to make Thai Vermicelli Noodle Salad
- Tips to make perfect Vermicelli Noodle Salad
- How long Vermicelli salad stays fresh and good to consume
- Faq's
- Thai recipes from the blog
- Some of the sides to serve with Vermicelli Salad
- Related Recipes
- Recipe card for Vermicelli Noodle Salad
- Vermicelli Noodle Salad with Peanut Sauce
About the Recipe
We love Thai food and this salad is one of my favourite meal to have on a hot summer day. Thin Rice noodles tossed with a spicy peanut butter dressing with crunch of vegetables and roasted peanuts is one delicious meal that even my kids enjoy once in a while.
This Thai Noodle salad is served cold and so, it makes a wonderful summer meal for your picnics and barbeque parties. The recipe is quite adaptable as per the availability of vegetables.
Why we love this Vermicelli Noodle Salad
- This cold noodle salad is not only a delight to tastebuds but also to eyes, with crunchy colorful vegetables and garlicky peanut sauce dressing.
- It is easy and so quick ready within 10 mins. if you have the vegetables chopped and ready.
- It is gluten-free( when you use Tamari Sauce instead of Soy sauce) and Vegan Friendly.
- You can make it ahead of your parties and carry to picnics. Also, the leftover salad can be stored for about 2-3 days.
- The leftover peanut butter dressing can be used as dip with chips, spring rolls, veggie sticks like cucumber and carrots or even apples.
- Adjust the spice level to make it kids friendly too. My kids just love this!!
Ingredients for Cold Vermicelli Noodle Salad
Vermicelli Rice Noodles- This is one salad that I love with rice noodles thin or thick(flat) rice noodles. You can use other Gluten-free noodles also like Soba, Millets.
Dressing- Garlicky Thai Peanut Sauce. Check the recipe card for the ingredients or, click here for the detailed recipe.
Vegetables- Add color to your salad, use crunchy vegetables like bell peppers, red onion, spring onion, purple cabbage and cucumber.You can even add julienned or grated raw papaya.
Herbs- Fresh Basil and Spring onion greens add flavour punch. You can also add fresh cilantro or parsley.
Roasted Peanuts for garnish to garnish. Add cashew nuts if allergic to peanuts.
Protein- You may also add grilled tofu or bean sprouts to add the protein factor. Other options include Mushrooms, Paneer(Indian Cottage cheese).
How to make Thai Vermicelli Noodle Salad
- Cook Noodles as per the package instructions. For thin/vermicelli noodles, soak noodles in hot water for 2-4 mins. Then drain and toss lightly in sesame oil.
- Shred or cut vegetables bell peppers, cabbage, carrots, cucumbers in thin strips. You can use vegetable peeler or mandolin or simply use knife to cut the vegetables. You may also use store bought julienned/shredded vegetables to save time.
- Prepare Peanut Sauce or use store bought.
- Take noodles and vegetables in a bowl.
- Add dressing and toss nicely and lightly. You can use your hands to coat the dressing with noodles and vegetables.
- Add chopped spring onion greens and basil.
- Garnish with roasted peanuts.
- Chill it before serving. When chilled for a longer time, then you can keep the noodles to come at room temperature (at least 30 mins) as the fats in dressing may thin out. Or, if you like chilled salads you may enjoy like that.
Tips to make perfect Vermicelli Noodle Salad
- Cook noodles as per package instruction.
- When using vermicelli noodles, do not keep noodles in hot water for long. It may get mushy.
- Cool the vermicelli completely before adding vegetables.
- Use fresh herbs judiciously. I love adding fresh basil and also add mint or coriander whenever available. But if you have prickly eaters or yourself do not like the leafy things in bites then you may skip the fresh herbs or go light on it.
- For a more spicy salad you can add chopped jalapenos or more sriracha or red chili flakes for a spicy kick.
- You can use store bought julienned vegetables and peanut sauce to save time.
How long Vermicelli salad stays fresh and good to consume
- You can gather the ingredients (vegetables and noodles) and keep it in refrigerator. Add peanut sauce and herbs(fresh basil/mint/cilantro) 30 mins before serving so that the vegetables and noodles are nicely coated and absorb the flavours.
- Leftover salad can be refrigerated for about 2 days. But, the taste won't be like the fresh salad. If the salad dries up add some more dressing before serving.
- Leftover peanut sauce/dressing stays good for a week when refrigerated in an airtight jar/container. Preferably store it in a glass jar/bottle.
Faq's
If you are allergic to peanuts, you can add roasted cashew nuts or almonds in salad or skip it altogether. Also, for the noodle salad dressing use almond butter or tahini instead of peanut butter.
Yes, you can use wheat noodles or any other gluten-free noodle to make salad. You can also make this salad using angel hair pasta. Cook noodles or pasta as per packages instructions.
Thai recipes from the blog
Thai Red Curry, Vegan Thai Curry Paste, Raw Papaya and Mango Salad
Some of the sides to serve with Vermicelli Salad
Broccoli and Mushroom Stir Fry Chinese Style, Grilled Vegetables with Creamy Cilantro dip, Air Fryer Garlic Butter Mushrooms, Cheesy Malai Broccoli Tikka, Raw Papaya Cutlets
Related Recipes
Instant Pot Basil Pesto Spaghetti, Chowmein, Garlic and Spring Onion Noodles
Recipe card for Vermicelli Noodle Salad
Vermicelli Noodle Salad with Peanut Sauce
Equipment
- Bowl
- Knife
- Mandolin/Grater for vegetables
- Small Whisk/processor for peanut sauce
Ingredients
- 1 Cup Vermicelli Noodels after soaking
Vegetables and Herbs
- 1 small Onion
- Spring Onion (green +whites) few Sprigs
- 1 medium Carrot
- 1 Cucumber
- ½ Red Bell Pepper
- ½-1 Cup Cabbage (Purple or White/Green) shredded
- handful Fresh Basil (as required) or Mint/Cilantro
Dressing
- ¼ Cup Peanut Sauce store bought or homemade
- ¼ Cup Roasted Peanuts Skinned
For Peanut Sauce
- 1 Cup Creamy Peanut Butter
- 1-2  tbsp  Soy Sauce Tamari Sauce(Gluten-free)
- 1-2 tsp  Sweetener any raw sugar
- 1 tbsp Sesame seeds
- 2 tsp Chilli Sauce/Sriracha or as required
- 1-2 Garlic Cloves
- Small fresh Ginger piece
- 1 tbsp Plant based Vinegar
- ¼ Cup Lukewarm Water use as required
Instructions
Prepare Vermicelli Noodles
- Take vermicelli noodles in a bowl.1 Cup Vermicelli Noodels
- Add hot water and leave vermicelli in for 2-3 mins. Keep a check on the timings.
- After 2-4 mins, noodles will be soft. Drain and rinse in cold water.
- Add 1 tsp sesame oil or any other oil and toss it lightly. Cover and keep aside till further use.
Prepare Vegetables
- Use a mandolin or garter to prepare the vegetables. You can also cut in very thin strips using a knife. Or, you can also use store bought shredded or julienned vegetables.1 small Onion, Spring Onion (green +whites), 1 medium Carrot, 1 Cucumber, ½ Red Bell Pepper, ½-1 Cup Cabbage (Purple or White/Green)
Prepare Peanut Sauce
- You can also use store bought peanut sauce.¼ Cup Peanut Sauce
- Add all the ingredients under peanut sauce and whisk nicely or pulse in a blender. Add water according to the consistency of sauce you want.1 Cup Creamy Peanut Butter, 1-2  tbsp  Soy Sauce Tamari Sauce(Gluten-free), 1-2 tsp  Sweetener any raw sugar, 1 tbsp Sesame seeds, 2 tsp Chilli Sauce/Sriracha or as required, 1-2 Garlic Cloves, Small fresh Ginger piece, 1 tbsp Plant based Vinegar, ¼ Cup Lukewarm Water use as required
Assemble Salad
- In bowl add noodles, prepared vegetables.
- Now add the dressing (peanut sauce).
- Mix it lightly and nicely, so that the sauce coats the noodles and vegetables. Add as required.
- Add chopped basil and garnish with coarsely crushed peanuts.handful Fresh Basil (as required), ¼ Cup Roasted Peanuts
- Enjoy it right away or cover and chill in refrigerator till ready to serve.
Notes
- Use any oodles of your choice. Cook as per the packet instructions.
- Use vegetables of your choice. Or, use store bought bag of julienned or grated vegetables.Â
- You can also add grilled mushrooms/ tofu/paneer.
- Use Almond Butter/Sunflower Butter for the dressing of you are allergic to peanuts.
- Garnish with roasted Cashew nuts or skip the nuts.
Do try this delicious , light and filling Thai inspired Vermicelli Noodle Salad. It is perfect for a hot summer day and great to pack for picnics and barbeque parties.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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