Thai Vermicelli Salad

Easy | Mild | 15 min | x2

The best rice noodles dish you can have while lounging by the pool, dreaming of the beautiful Phi Phi Islands off Phuket's coast. Light, flavorful and full of texture and seasonings!


Thai Vermicelli Summer Salad ingredients
Brown Vermicelli 150g (3 nests)
Cocktail prawns (cooked) 150g
Cherry tomatoes (quartered) 6 pieces
Coconut sugar 1 Tbsp
Fish sauce 1 Tbsp
Shallots 2 pieces
Lime 1 piece
Dried Red Chillies 2 pieces
Fresh coriander 100g


Thai Vermicelli Summer Salad

Cook the rice vermicelli

Boil the rice vermicelli for about 2 minutes until they’re soft. Drain the vermicelli and then rinse them thoroughly with cold water.

Thai Vermicelli Summer Salad

Prepare the dressing

In a bowl combine the fish sauce, lime juice, coconut sugar and minced red chillies, and stir well.

Thai Vermicelli Summer Salad

Put together the salad

Place the cooked cocktail prawns into a salad bowl. Add vermicelli then shallots, cherry tomatoes. Lather the dressing over the ingredients and mix well.

Thai Vermicelli Summer Salad

Garnish and serve

Sprinkle fresh minced coriander over the top of the salad before serving.