Zesty Thai Carrot Noodle Salad
A vibrant and refreshing Thai-inspired salad with shredded carrots, rice vermicelli, and a zingy fish-lime dressing, topped with crunchy peanuts.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings4
This salad comes together in just 15 minutes and bursts with bright, zingy flavors from fish sauce, lime, and mint. It works beautifully as a light main dish or a colorful side, and you can easily add cooked chicken or shrimp for extra protein.
The key is letting the dressing sit for a few minutes to meld, then tossing everything together just before serving so the noodles stay springy and the carrots remain crisp. Toasted peanuts add the perfect finishing crunch.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, combine the fish sauce, lime juice, sugar, sliced shallots, and shredded chillies. Stir well and let the mixture sit for 5 minutes to allow the flavors to meld.
- Add the drained rice vermicelli noodles, shredded carrots, and chopped mint to the bowl. Toss everything together thoroughly until evenly coated with the dressing.
- Transfer the salad to a serving plate or bowl and sprinkle the toasted chopped peanuts on top. Serve immediately at room temperature.
💡 Tips
- For a vegan version, use soy sauce or a vegan fish sauce substitute.
- Soak the rice noodles just until al dente – they will soften further in the dressing.
- If you prefer more heat, leave the chili seeds in.
Inspired by a recipe from Olive Magazine