Description
The Thai Mango Noodle Salad is a flavorful and refreshing dish that combines rice noodles with juicy, ripe mango, crunchy vegetables, fresh herbs, and a tangy, spicy dressing. It’s often served as a side dish, though it can easily stand alone as a light meal, especially in the warmer months. The salad’s tangy dressing typically includes ingredients like lime juice, fish sauce, sesame oil, and sugar, giving it a distinctive balance of flavors that is characteristic of Thai cuisine. The addition of fresh herbs such as cilantro and mint brings a burst of freshness, while peanuts or cashews add a delightful crunch. With its zesty, sweet, and spicy flavors, this Thai Mango Noodle Salad is a crowd-pleaser at parties, barbecues, or even a simple dinner.
Ingredients
For the Salad:
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8 oz rice noodles (or vermicelli noodles)
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1 ripe mango, peeled and julienned
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1 small cucumber, julienned
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1 red bell pepper, thinly sliced
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1/4 cup fresh cilantro, chopped
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1/4 cup fresh mint leaves, chopped
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1/4 cup peanuts or cashews, chopped (optional, for garnish)
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1-2 red chili peppers, thinly sliced (optional, for heat)
For the Dressing:
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3 tbsp fresh lime juice
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2 tbsp fish sauce (or soy sauce for a vegetarian option)
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1 tbsp sugar (preferably palm sugar, but regular works too)
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1 tbsp rice vinegar
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1 tbsp sesame oil
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1 clove garlic, minced
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1 small piece of ginger, grated (about 1 tsp)
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1-2 tsp chili paste (optional, for extra heat)
Instructions
Begin by cooking the rice noodles according to the package instructions. Typically, you’ll need to boil them for about 4-6 minutes, or until they are tender. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. This helps prevent them from becoming too soft or mushy. After rinsing, set the noodles aside to cool.
In a medium-sized bowl, whisk together the lime juice, fish sauce, sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and chili paste (if you like your salad spicy). Stir everything together until the sugar dissolves completely, and the dressing is well combined. Taste the dressing and adjust the seasoning as needed. If you prefer more tanginess, add extra lime juice. For added sweetness, increase the sugar, and for more heat, include a bit more chili paste.
In a large mixing bowl, combine the cooled noodles, julienned mango, julienned cucumber, sliced red bell pepper, chopped cilantro, and chopped mint leaves. Toss gently to ensure all the ingredients are evenly distributed and the noodles don’t stick together.
Once the salad ingredients are mixed, pour the prepared dressing over the top. Toss everything together until the noodles and vegetables are well coated with the dressing. The dressing should perfectly balance the fresh ingredients and add a zesty flavor to the entire salad.
To finish, sprinkle some chopped peanuts or cashews over the top for a crunchy texture. If you enjoy a little heat, top the salad with thinly sliced red chili peppers. Serve immediately, or refrigerate the salad for about 10-15 minutes to chill before serving. This salad is best served fresh, but you can keep leftovers in an airtight container for up to 2 days.
Notes
For extra crunch, top with crushed peanuts or roasted cashews before serving!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Keywords: Thai Mango Noodle Salad