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 Cold 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 nanosecond. 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 mangoes 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.

If you make this Thai Noodle Salad with Mangoes and Mint, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Thai Noodle Salad with Mangos and Mint

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

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 servings 1x



  • 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
  • 1/4 cup of mint, roughly chopped
  • 1/4 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.