Thai noodle salad

This brightly colored Thai noodle salad is ideal for lunch. With a little meal prep the night before, you can easily enjoy it at work or on the go. Perfect replacement for an unhealthy canteen lunch or boring sandwich.


  • 200g dried egg noodles
  • 1 Lebanese cucumber, halved lengthways, seeded, sliced diagonally
  • 200g grape tomatoes, halved
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 1 stalk lemongrass (white part only), finely chopped
  • 2 small red chillies, finely chopped
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 tablespoons brown sugar
  • 1/4 cup roasted peanuts, roughly chopped


  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 4 minutes or until just tender. Place in a large bowl.
  2. Add cucumber, tomato, mint and coriander to noodles.
  3. Using a fork, whisk together lemongrass, chilli, fish sauce, lime juice and brown sugar together in a jug. Pour over noodle mixture. Toss gently to combine. Sprinkle with nuts.