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Thai vermicelli noodle salad garnished with fresh herbs in a bowl.

Thai vermicelli noodle salad with mushrooms

Thai vermicelli noodle salad with mushrooms is a very flavorful and refreshing salad that's full of textures. It's loaded with a lot of delicious ingredients which make it filling enough for a light summer lunch too. It's vegan and with a few minor changes can be made gluten-free too.
Course Salad
Cuisine Asian, Thai
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 170kcal



  • 80 grams Asian rice vermicelli
  • 10-12 button mushrooms sliced
  • 10-12 mint leaves
  • A handful of fresh coriander leaves
  • 2-3 stalks chives
  • ½ cup bean sprouts
  • ¼ cup roasted peanuts
  • ¼ teasoon garlic powder
  • Ground black pepper to taste
  • Salt to taste
  • ½ tablespoon vegetable oil/ canola oil

Ingredients for dressing

  • 1 tablespoon sticky rice
  • 1.5 tablespoons soy sauce
  • 1 tablespoon grated palm sugar
  • 1 teaspoon chili flakes adjust to taste
  • 1 Thai red chili finely chopped
  • Juice of ½ a lime adjust to taste


  • Heat oil in a pan and add sliced mushrooms. Cook until the mushrooms start releasing water. Add salt, ground black pepper, and garlic powder. Saute until the water released by mushrooms dries up. Switch off the stove and keep the mushrooms aside.
  • Dry roast sticky rice in a pan until the grains turn golden brown. Allow the rice to reach room temperature and then grind to make a slightly coarse powder.
  • Prepare the salad dressing by mixing ground rice, palm sugar, soy sauce, chili flakes, chopped Thai red chili peppers, and lime juice in a bowl.
  • Boil water in a pot. When the water starts boiling switch off the stove and add vermicelli. Make sure the vermicelli is completely submerged in the boiling water. Leave them in boiling water for 4-5 minutes.
  • When the vermicelli is cooked and the strands get separated transfer it to a bowl filled with cold water to stop further cooking. Keep them in cold water for 1-2 minutes and then strain.
  • Cut the vermicelli strands into slightly smaller pieces.
  • Once the water gets completely drained, put vermicelli in a large bowl. Add cooked mushrooms, peanuts, sprouts, roughly chopped cilantro, mint leaves, and chives.
  • Pour salad dressing on top and toss everything.
  • Garnish with more peanuts, sprouts, and herbs.
  • Enjoy!



  1. Don't overcook the noodles otherwise, they will turn mushy.
  2. You can make this salad in advance it tastes even better after a few hours of making it.
  3. Adding chopped red chili is optional and you can skip it if your heat tolerance is low.
  4. Instead of mushrooms, sauteed vegetables or tofu can be added too.
  5. More recipe tips and tricks are shared within the post above, please follow them to make this recipe.


Calories: 170kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 107mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg