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..Thai style Tofu & Beanthread noodle salad..

Updated: Jan 22, 2023

Here's my take on a Thai Tofu & Beanthread noodle salad.



(makes 2 substantial servings)

2 X 40g / 1.4oz packets of dried beanthread noodles

1/2 red onion

1/2 a bell pepper

1 stalk of celery

10 baby tomatoes

300g / 10 oz firm tofu

50g / 1.75 oz carrot, peeled

70g / 2.5 oz green beans

for the dressing:

1 garlic clove

2 tsp of sugar

juice of 2 limes

2 - 3 tbsp Thai fish sauce

a little dried chilli flake

2 tbsp of vegetable oil

some kitchen paper

4 crabsticks or seafood sticks

some coriander leaves for garnishing (optional)


how to:

cook the beanthread noodles in boiling water for 2 mins or according to the instructions on the packet. stir a couple of times as they cook. when they are done, the noodles will have become translucent. drain and set aside.

peel and thinly slice the red onion. soak in a small bowl of water for 10 minutes to reduce the bitterness.

halve and slice the bell pepper. thinly slice the celery and halve the baby tomatoes

remove the tofu from its pack and rest on kitchen paper for 5 - 10 minutes to reduce the water content

cut the peeled carrot into 3 or 4 pieces, then cut into matchsticks

top & tail the green beans, then cut in half. cook in boiling water for 2-3 minutes, drain and set aside.

to make the dressing"

slice and mince the garlic. put it in a jug or small bowl. add the sugar, lime juice & fish sauce and stir well

remove the tofu from the kitchen paper. cut into 2cm / 1 in cubes.

heat 2 tbsp of vegetable oil in a frying pan. fry the tofu until lightly browned on two both sides. (use a lid on the saucepan if the oil begins to spit)

drain the tofu again on kitchen paper

tear the four crabsticks into strings

combine all the vegetables in a large bowl, add the shredded crabstick, beanthread noodles, tofu and the dressing. mix everything together well

garnish with the coriander leaves


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