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Otherwise known as ‘Yum Woon Sen’ – the Thai name for this dish!

It’s light, but tasty, filling and nutritious – packed with protein from the minced meat and crunchy peanuts, and bursting with authentic Thai flavour.

  • 40-50g pre-portioned vermicelli noodles 
  • 100g minced pork or turkey 
  • 1 tbsp fish sauce 
  • 2 tbsp roasted peanuts 
  • ¼ red onion, finely sliced 
  • Handful cherry tomatoes, quartered 
For the dressing:
  • 2 tbsp lime juice 
  • 1 tbsp fish sauce 
  • Chillies to taste (powder, flakes, or fresh sliced) 
  • Small handful coriander 
  • 1 tsp light brown sugar (optional) 
  • 1 clove garlic, finely minced 
How to make...

Thai Noodle Salad

  1. Soak vermicelli noodles according to packet instructions. Drain well. 
  2. Heat a frying pan over medium heat. Add a small amount of water, minced pork or turkey, and 1 tbsp fish sauce.  Cook the meat until all browned. 
  3. In a dry pan, roast the peanuts. 
  4. Finely slice the red onion and quarter the cherry tomatoes. 
  5. Combine all dressing ingredients in a large bowl. 
  6. Add the remaining prepared ingredients and toss together. 
Nutritional Information:

Energy: 471kcal
Fat: 15.1g
Saturated fat: 3.8g
Carbohydrate: 49.2g
Sugars: 7.8g
Fibre: 3.8g
Protein: 32.9g
Salt: 8.5g