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Thai style Tofu & Beanthread noodle salad

Prep Time:

15 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

When you are looking for a healthy, satisfying salad that disappoints neither taste buds nor tummy, you don't need to look any further than this delicious Thai style salad. The amounts used here make a substantial one bowl lunch for two or could serve three or four as a side salad. I call this is a Thai style recipe because I have reduced the amount of heat in the dish - when I eat this salad made by my Thai recipes, it literally blows my head off! Obviously, if your taste buds tolerate spicier flavours, then feel free to throw in more chilli!


2  X  40g / 1.5 oz packets of beanthread noodles

1/2 red onion

1/2 yellow bell pepper

1 stalk of celery

10 baby tomatoes

300g / 10oz firm tofu

50g / 1.75oz  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 fish sauce

a little dried chilli flakes

2 tbsp of vegetable oil

some kitchen papers

4 crabsticks or seafood sticks

some coriander leaves for garnishing (option)


cook the beanthread noodles in boiling water for 2 mins or according the packet. stir a couple of times, then drain and set aside

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

halve and slice the bell pepper

 thinly slice the celery diagonally

halve the baby tomatoes

rest your tofu on a kitchen paper for 5 - 10 mins to absorb some of the water content

slice the peeled carrot diagonally, then cut into matchsticks

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

to make the dressing:

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

remove the tofu from the kitchen paper. cut it into 2cm cubes.  heat 2 tbsp of vegetable oil in a frying pan. fry the tofu until lightly browned on the both sides, then drain on kitchen paper*

tear the crabsticks into strings

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

garnish with some coriander leaves and enjoy

*when you fry the tofu, the oil may spit, so either turn down the heat or put a lid on the pan

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