Authentic home cooking from Vietnam, with US measurements.

Originally published on Cookpad Vietnam as Bún trộn kiểu Thái

Thai-Style Noodle Salad

Name: Thai-Style Noodle Salad
Yield: Serves 4 servings
Ingredients: 1.1 lbs fresh rice vermicelli noodles (500 g); 10.5 oz boneless, skinless chicken breast (300 g); 2 large eggs; 2 tablespoons roasted peanuts (20 g); 1 medium carrot; 1 cucumber; 1 head lettuce; Shiitake mushrooms (or substitute with dried shiitake); Cherry tomatoes; Fresh mint; Peanut butter; Minced garlic, lime; Sesame oil; Soy sauce, fish sauce, sugar

Thùy Ngân @Thuy_Ngan1001

TP.HCM

Sometimes I want to switch things up for my roommate, so I found this Thai-style noodle salad recipe online. The cooking process is pretty simple, though there’s a bit of prep work with the ingredients. The finished dish is similar to Vietnamese grilled pork noodle bowls, but the chicken is coated in a peanut sauce, giving it a unique flavor.

Thùy Ngân @Thuy_Ngan1001

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Ingredients

Serves 4 servings

1.1 lbsfresh rice vermicelli noodles (500 g)
10.5 ozboneless, skinless chicken breast (300 g)
2large eggs
2 tablespoonsroasted peanuts (20 g)
1medium carrot
1cucumber
1 headlettuce
Shiitake mushrooms (or substitute with dried shiitake)
Cherry tomatoes
Fresh mint
Peanut butter
Minced garlic, lime
Sesame oil
Soy sauce, fish sauce, sugar

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Steps

1

Make the peanut sauce: Combine 2 tablespoons fish sauce (30 ml), 1 1/2 tablespoons fresh lime juice (20 ml), 3 tablespoons peanut butter (40 g), 2 teaspoons sesame oil (10 ml), and 2 tablespoons soy sauce (30 ml) in a blender. Blend until smooth.
2

Make the fish sauce dressing: Mix 1/3 cup fish sauce (100 ml), 1/3 cup sugar (60 g), 2 1/2 tablespoons fresh lime juice (40 ml), 1 1/2 tablespoons water (20 ml), and minced garlic and chili. Stir until the sugar dissolves.
3

Rinse the chicken breast and cut into bite-sized pieces. Marinate with the peanut sauce and 2 tablespoons of the prepared fish sauce dressing (30 ml) for 15 minutes. Prepare the vegetables: wash everything, julienne the carrot, thinly slice the cucumber and mint, halve the cherry tomatoes, chop the lettuce, and slice the mushrooms thinly.
4

Beat the eggs and cook into a thin omelet, then slice into strips.
5

In a skillet, stir-fry the chicken with the carrot and shiitake mushrooms, adding a splash of water. Cook until everything is done. If you have a grill, you can grill the chicken instead of stir-frying.
6

Blanch the fresh rice noodles briefly in boiling water, then rinse with cold water to prevent sticking.
7

Arrange the prepared vegetables, egg strips, and chicken on top of the noodles. Add the fish sauce dressing and a sprinkle of roasted peanuts. Toss everything together and serve.

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Cooksnaps

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Thùy Ngân @Thuy_Ngan1001

Published in the US on March 26, 2026 15:41

TP.HCM

Sau khi hì hục ăn uống tập luyện để giảm cân được một năm thì mình dần thấy tẻ nhạt, nên mình tìm hiểu và tập thêm thói quen nấu nướng. Dù món ăn mình làm không quá ngon miệng ngon mắt, nhưng sự thật là càng nấu càng ghiền mọi người ạ, mỗi ngày trôi qua cũng thú vị hơn. Đây sẽ là ngôi nhà nhỏ nơi mà mình chia sẻ những món đã nấu, không quá healthy, eat clean đâu, nhưng đó là những món mình yêu thích, và mình sẽ ăn chúng giữa các bữa ăn ít năng lượng hàng ngày khác. Hi vọng sẽ gợi ý được vài công thức hay ho cho mọi người, cùng thực hành với mình nhé 😋

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