Thai Noodle Salad with Mangos and Mint {vegan and gluten free}

Thai Noodle Salad with Mangos and Peas

Coming up with names to call recipes can sometimes leave me feeling a bit ridiculous. I’ve never been to Thailand and, although I eat a lot of Thai food, I don’t feel like a Thai food professional who can make up new dishes and arbitrarily refer to them as Thai. But there’s something about this dish that screams out Thai Noodle Salad to me.

What do you think? Would you call it something different?

The only other option I came up with was Absolutely Delicious Minty and Mango-y Noodle Salad, but that seemed a bit much. Ok I wasn’t actually going to call it that, but I did think it in my head for a nano second. Seriously, I did.

Thai Noodle Salad with Mangos and Peas

This salad is simple and light and summery. It would make the ideal side to grilled fish, prawns or chicken and it packs well so can be taken to a bbq or a picnic. I put it in some tupperware, popped it in my bike’s basket and rode to the beach to share it with my handsome man. Food always tastes best when it is shared, especially on a blanket looking at the ocean.

Thai Noodle Salad with Mangos and Peas

The mangos and mint are the stars of this salad, make sure you don’t leave them out. Without them the salad would be a little boring, but with them it is sweet deliciousness.

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1.0 from 1 reviews
Thai Noodle Salad with Mangos and Mint {vegan and gluten free}
Prep time
Cook time
Total time
The Endless Meal - Serves: 2
  • Rice noodles, 4 bunches or about 50 grams
  • 1 mango, cut into chunks
  • 1 bell pepper, cut into thin strips
  • A handful of snap peas, sliced on the diagonal
  • ¼ cup of mint, roughly chopped
  • ¼ cup of cilantro, roughly chopped
For the sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons oil
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1 clove of garlic, finely minced
  • Juice from 1 lime
  • A good pinch of salt
  • Optional: 1-2 teaspoons sriracha
  1. Prepare the noodles according to package instructions.*
  2. Combine all sauce ingredients in a large bowl and whisk to combine.
  3. Add prepared noodles and toss to coat well with the dressing. Add the mangos, red pepper, snap peas and cilantro and toss gently.
* In case your package of rice noodles does not have cooking instructions in English (mine never do) here is how I cook them:
Soak the noodles in very hot water for about 10-15 minutes, or until they are soft. Keep a fairly close eye on them after 10 minutes so they don't get mushy.


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. pascale says

    Super disappointing…. this recipe is neither gluten-free nor vegan. Honey is not vegan and soy sauce isn’t gluten-free.

    • says

      Hey Pascale,

      I’m sorry you are disappointed. I’ve recently re-categorized the recipes on this blog and have allowed for a little wiggle room for things like soy sauce in gluten free recipes since there are many good gluten free soy sauces available.

      I also know that many people who are vegan still have honey in their diet, although not all do. You can easily substitute agave or some brown sugar instead.

      If you want to read a little more about how I re-categorized things you can check out the post about it here:


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