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Thai chicken and vermicelli salad

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This Thai chicken and vermicelli salad recipe makes for a light and refreshing meal. Loaded with veg, this dish is a great midweek option that's sure to fill you up.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Thai chicken and vermicelli salad


  • 100g rice vermicelli noodles
  • 2 tsp peanut oil
  • 500g Coles RSPCA Approved Chicken Mince
  • 1 red onion, thinly sliced
  • 1 tsp Gourmet Garden Lemongrass
  • 1 tsp Gourmet Garden Ginger
  • ¼ cup (60ml) sweet chilli sauce
  • 1 carrot, peeled, cut into matchsticks
  • 1 cup coriander leaves
  • 12 butter or iceberg lettuce leaves
  • ½ cup mint leaves
  • 2 tbs coarsely chopped roasted peanuts

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.
  2. Step 2

    Meanwhile, heat the oil in a wok over high heat. Add the mince and stir-fry for 5 mins or until cooked through. Add the onion, lemongrass and ginger and stir-fry for 30 seconds or until fragrant. Add half the sweet chilli sauce and stir-fry for 1 min or until well combined. Remove from heat.
  3. Step 3

    Add the noodles, carrot and half the coriander to the wok. Toss to combine.
  4. Step 4

    Divide lettuce leaves among serving plates. Spoon mince mixture among leaves. Drizzle with remaining chilli sauce and top with mint, peanuts and remaining coriander.