Thai-style seafood and rice vermicelli salad

Take a trip to Bangkok with this fresh Thai-style salad, bursting with flavours of lemongrass, chilli sauce and chunks of tender seafood.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon fish sauce
  • 2 tablespoon sweet chilli sauce
  • 1/3 cup (80ml) lime juice
  • 1 fresh long red chilli, chopped finely
  • 1 tablespoon coarsely grated palm sugar
Thai-style seafood and rice vermicelli salad
  • 125 gram rice vermicelli noodles
  • 4 cup (1 litre) water
  • 3 piece (15g) fresh ginger, sliced thinly
  • 1 stalk lemongrass, chopped coarsely
  • 2 clove garlic, sliced thinly
  • 16 medium (720g) green prawns, peeled, deveined
  • 400 gram salmon fillets
  • 150 gram snow peas, timed, sliced thinly
  • 250 gram radishes, trimmed, sliced thinly
  • 1/2 cup coarsely chopped fresh coriander leaves
  • 3 green onions (green shallots), sliced thickly


Thai-style seafood and rice vermicelli salad
  • 1
    Place vermicelli in a large heatproof bowl of boiling water, stand until just tender; drain. Rinse under cold water; drain.
  • 2
    To make dressing, combine all ingredients in a screw-top jar; shake well.
  • 3
    Place measured water, ginger, lemongrass and garlic in a medium frying pan; bring to the boil. Reduce heat; add prawns and salmon separately, cook until just tender. Drain well.
  • 4
    Place noodles, dressing, prawns, flaked salmon and remaining ingredients in a medium bowl; toss gently to combine.


Not suitable to freeze. Not suitable to microwave. Cooking time of salmon will vary depending on the thickness of the cut. Have water at a gentle simmer to avoid overcooking prawns.

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