Skip to content
Thai pork, mango and noodle salad recipe

Thai pork, mango and noodle salad recipe

5 ratings

Capture the taste of summer with this easy mid-week Thai pork, mango and noodle salad. See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 555 calories / serving
  • Dairy-free


  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp light soft brown sugar
  • 1 small lime, zested and juiced
  • 475g (15oz) pork fillet, trimmed
  • 165ml reduced-fat coconut milk
  • 1 red chilli, deseeded and chopped
  • 1 mango, sliced into matchsticks
  • 1 carrot, sliced into fine matchsticks
  • handful coriander leaves, chopped
  • 1 x 375g (12 1/2oz) pack rice noodles, cooked
  • 75g unsalted jumbo peanuts, dry toasted and roughly crushed
  • sweet chilli sauce, to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    7g 37%
  • Sugars

    17g 19%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 54.5g Protein 34.9g Fibre 4.9g


  1. Preheat the oven to gas 5, 190°C, fan 170°C.
  2. Combine the soy sauce, sugar and lime zest in a small bowl, pour 1 tbsp over the pork, turn to coat and set aside.
  3. Put a large, ovenproof frying pan over a medium heat; add the marinated pork and sear until browned. Put the pan in the oven, or transfer the pork to a hot tray, and roast for 15-20 minutes, or until cooked through and no pink meat remains. Transfer the pork to a board and tent with foil. Leave to rest for 5 minutes; then slice.
  4. Warm the coconut milk, lime juice and chilli in a pan with the remaining soy sauce mixture to make a dressing. Toss with the mango, carrot, coriander and noodles. Top with the pork and peanuts. Serve with sweet chilli sauce, if you like.

See more Thai recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.