Thai Noodle Salad

Thai Noodle Salad
  • Serves: 4
  • Cook time: 20 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Oodles of noodles with carrot, courgette and pink cabbage, with a ginger and lemongrass dressing.


  • 250g dried medium egg noodles
  • 150g prepared spiralised carrot or 1 large carrot, peeled and spiralised
  • 150g prepared spiralised courgette or 1 large courgette, spiralised
  • 1/8 small red cabbage, finely shredded
  • 15g fresh coriander, roughly chopped

for the dressing

  • 4cm piece fresh root ginger, peeled and roughly chopped
  • 2 garlic cloves
  • 1 lemon grass stalk, bruised and roughly chopped
  • 3 fresh kaffir lime leaves
  • 1/2 red chilli, deseeded
  • 1 tbsp cider vinegar
  • 1 tbsp Thai fish sauce (nam pla)
  • 3 tbsp light soy sauce


  1. Cook the noodles according to the pack instructions. Cool under cold running water, drain well and tip into a large bowl.
  2. Meanwhile, put all the dressing ingredients into a small food processor. Add 2 tablespoons water and whizz until very finely chopped.
  3. Add the carrot, courgette, cabbage and coriander to the noodles. Pour over the dressing and mix well to serve. Enjoy!

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