Thai Noodle Pork Salad Recipe

Thai-style noodle and pork salad with mint and peanuts

  • serves 4
  • A little effort

Looking for a hit of real Thai flavours? This fresh, zesty pork and noodle salad will be ready in less time than it takes to order in a takeaway



  • vegetable oil
  • shallots 3, (Thai if possible) finely chopped
  • garlic 3 cloves, finely chopped
  • freshly ground white pepper
  • pork leg 400g, or use leftovers
  • sugar 1 tbsp
  • sesame oil
  • Thai fish sauce 30ml
  • rice vermicelli noodles 200g
  • mint a small bunch, chopped
  • basil a small bunch, (Thai if possible) shredded
  • coriander a small bunch, chopped
  • snake beans or green beans 50g, chopped into pieces and blanched
  • peanuts 50g, roasted and chopped


  • rice wine vinegar 1 tbsp
  • red chillies 4 small, finely chopped
  • caster sugar 130g
  • garlic 2 cloves, crushed
  • Thai fish sauce 100ml
  • lime juice 3 tbsp
  • carrot 1 small, julienned
  • root ginger a thumb-sized piece, chopped


  • Step 1

    Heat a wok and add 2 tbsp vegetable oil. add the shallots, garlic and ½ tsp white pepper, stir well and then add the pork. Stir-fry for 2-3 minutes then add the sugar and 1 tsp sesame oil. continue to stir over a high heat for another 2 minutes, then transfer to a bowl. Ddd 1 tsp of fish sauce and leave to cool.

  • Step 2

    Put the vermicelli noodles in a bowl and pour over a kettle of water. Leave until just tender, drain then rinse under cold water and drain again. To make the sauce heat the vinegar in a small pan, add the chopped chillies, sugar and garlic and stir until the sugar dissolves. Add 100ml water, the fish sauce, lime juice, carrot and ginger. Pour the dressing over the rice vermicelli, toss and leave for 2-3 minutes. Toss through the herbs, beans, pork and toss again. serve sprinkled with chopped nuts.

Nutritional Information

  • Kcals 596
  • Fat 15.3g
  • Saturates 2.8g
  • Carbs 86.7g
  • Fibre 1.7g
  • Protein 33.2g
  • Salt 6.58g