Spicy Thai Seafood Salad With Vermicelli Glass Noodles

by Zarina
Spicy Thai Seafood Salad With Vermicelli Glass Noodles

Spicy, sweet, salty, and tart… so many fabulous flavours going on in this salad using lime juice, lemongrass, Thai chillis, fish sauce, soya, garlic, and palm sugar… just packed with umami.  It literally takes minutes to put together using ready-cooked seafood and prawns. It is such a refreshing and healthy option for a light dinner or accompanying any Oriental main dish.  

Spicy Thai Seafood Salad With Vermicelli Glass Noodles

Spicy Thai Seafood Salad With Vermicelli Glass Noodles

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 12 King Prawns cooked peeled, tail on (optional)
  • 150g Cooked and peeled prawns
  • 300g Mixed cooked Seafood of choice
  • 2 Vermicelli Glass Noodle Nests – about 150g cooked according to packet instructions
  • 2 Large Carrots julienned into thin strips
  • 3 Shallots finely sliced
  • 2 Tomatoes were deseeded and sliced fine
  • 4 Spring Onions finely sliced
  • Large handful Fresh Mint chopped fine
  • Large handful Fresh Coriander chopped fine
  • 4 limes juiced
  • 4 Lemongrass stalks, outer layer discarded and chopped fine
  • 4 Small Thai Red Chillis – chopped fine (adjust according to spice level desired)
  • 1 tbsp Palm Sugar finely chopped
  • 2 tbsp Soya sauce
  • 2 tbsp Fish Sauce
  • 1 Garlic clove minced
  • 999 tbsp Warm Water


  1. Mix all the ingredients for the dressing well, making sure the sugar is completely dissolved, taste, and adjust seasonings according to your liking.  I prefer the dressing to be quite spicy with a lot of lime, set aside.
  2. Add all other ingredients to your serving dish, pour over the dressing and toss well to combine.
  3. Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.
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