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Thai noodle salad with tofu recipe

Thai noodle salad with tofu recipe

2 ratings

Try this flavour-packed Thai noodle salad with tofu, it's simple to make and perfect for a dinner for two. See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 571 calories / serving


  • 100g (3 1/2oz) rice noodles
  • 3 tbsp groundnut oil
  • 300g (10oz) firm tofu, cubed
  • cornflour, for dusting
  • 2cm (1in) piece ginger, cut into matchsticks
  • 1 lemongrass stalk, finely sliced
  • 1 red chilli, finely sliced
  • 1 bunch fresh coriander, stalks roughly chopped and leaves finely chopped
  • 1 carrot, cut into ribbons
  • 1/2 cucumber, cut into ribbons
  • 100g radishes, finely sliced

For the dressing

  • 1 lime, juiced
  • 1 tsp sugar
  • 2 tsp fish sauce
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    5g 27%
  • Sugars

    12g 13%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 60.6g Protein 5.9g Fibre 5.6g


  1. To make the dressing, combine the lime juice, sugar, fish sauce, sesame oil and soy sauce. Set aside until needed.
  2. Cook the noodles following the packet instructions. Drain and refresh under cold water. Meanwhile, heat half the groundnut oil in a nonstick frying pan or wok. Dust the tofu cubes in the cornfour and fry over a high heat, until golden. Remove the tofu and set aside.
  3. Fry the ginger, lemongrass, chilli and coriander stalks in the remaining oil, until fragrant. Remove from the heat.
  4. Toss the tofu and noodles with the lemongrass mixture and divide between 2 bowls along with the carrot, cucumber, radish and dressing. Scatter over the coriander leaves before serving.

See more Night in for two recipes

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