Thai cuisine is one of my favorite cuisines and the thing that I like the most about Thai dishes is the way ingredients with different textures and flavors are used in them. Like in this Thai cold vermicelli noodle salad recipe that I am sharing today. This is one of the most frequently made salads in my kitchen during summer. It’s also filling enough to be served as a light summer meal.
Ingredient notes
Rice vermicelli: Though this salad tastes the best with rice vermicelli if you don’t have that or don’t like rice vermicelli, use any other variety of Thai rice noodles. You can also use glass noodles but the method of cooking it will be different.Mushrooms: I have used white button mushrooms, feel free to use any mushroom of choice. Instead of mushrooms, sauteed vegetables or tofu can be used too.Sticky rice: Don’t skip this ingredient. Your salad will never taste the same without it. It adds a nice nutty flavor to the dish and also thickens the dressing. You can easily find it in an Asian grocery store.Garlic powder: You can also add minced garlic instead of garlic powder.Palm sugar: If you don’t have palm sugar, use brown sugar, jaggery powder, or regular white sugar.
Other vegan and vegetarian Thai recipes
If you also love Thai food and looking for some quick and easy vegan or vegetarian Thai recipes to try at home then don’t miss checking the following links: Step 2: Cook until the mushrooms start releasing water. Step 3: Add salt, pepper, and garlic powder. Steps 4 and 5: Saute until the released water dries up. Switch off the stove and keep the mushrooms aside. Step 6: Heat a pan and add uncooked sticky rice. Step 7: Dry roast the sticky rice until the grains turn golden brown. Allow the rice to reach room temperature. Steps 8 and 9: Grind the rice to make a slightly coarse powder, something like fine semolina. Step 10: Prepare the salad dressing in a bowl by mixing ground rice, palm sugar, soy sauce, chili flakes, chopped Thai red chili peppers, and lime juice. Step 11: Boil water in a pot. When the water starts boiling switch off the stove and add vermicelli. Step 12: Make sure the vermicelli is submerged in the boiling water. Leave it in boiling water for 4-5 minutes. Steps 13 and 14: When the vermicelli is cooked and the strands get separated transfer it to a bowl filled with cold water to stop further cooking. Step 15: Keep it in cold water for 1-2 minutes and then strain. Step 16: Cut the vermicelli into slightly smaller pieces with scissors. This will make eating the salad more convenient. Step 17: Once the water of vermicelli gets completely drained transfer it to a large salad bowl. Step 18: Add sauteed mushrooms. Step 19: Add roasted peanuts. Step 20: Add bean sprouts. Step 21: Add chopped herbs. Step 22: Pour dressing on top. Steps 23 and 24: Toss until everything gets mixed well. Your delicious Thai cold vermicelli noodle salad with mushrooms is ready to be enjoyed! You can serve it with any Asian side dish like Brocolli in garlic sauce, chili baby corn, lemongrass tofu, or just some grilled vegetables. Herbs also taste fresh and flavorful if added before serving. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
