Thai Noodle Salad

This thai noodle salad has lots of amazing textures and flavors going on! Topped with tofu and paired with chili-lime vinaigrette that is fresh, flavorful, and simple to make.

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    20 Min

Cooking Directions

  • Cook the rice noodles per package instruction, leave to drain well to avoid mushy noodles.
  • Drain and press tofu. Then cut into cubes and season with salt and pepper. Pan fry diced tofu in a little oil till golden.
  • Mix or blend in a small food processor all ingredients for the red curry dressing add extra water if it’s too thick.
  • In a large bowl add the carrots, red cabbage, red bell pepper, beansprout and green onions, toss to combine alternately arrange them separately on a platter.

This recipe was created by Nourish Deliciously.


  • 1 pkg. House Foods Firm or Extra Firm Tofu
  • 2 medium carrots, shaved thinly into long strips
  • ¼ head red cabbage, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 mango, diced
  • 2 green onions, sliced on an angle
  • 2-3 radishes thinly shaved
  • 1½ cups sprouted mung beans
  • 4- 6 oz. rice noodles
  • ¼ cup roasted nuts of your choice
  • lime, Thai basil and cilantro, to serve (optional but recommended)

Red Curry Dressing:

  • 2-3 Tbsp. coconut cream or milk
  • 1-2 Tbsp. red curry paste, depending on strong you like it
  • 2-3 Tbsp. almond or peanut butter
  • ¼ cup cilantro, packed
  • 8-10 fresh mint leaves
  • ¼ tsp. salt or 1 Tbsp. soy sauce or fish sauce
  • ¼ cup fresh lime juice
  • ¼ cup water to this out as needed

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