Spicy Mango & Coconut Noodle Salad
A vibrant and refreshing Thai-inspired noodle salad featuring the sweet, tangy contrast of ripe mango with creamy coconut milk and a kick of chili. This dish is perfect for a light lunch or a flavorful side.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
~10 min - 2
Peel and dice the ripe mangoes into bite-sized pieces.
~5 min - 3
In a small saucepan, gently warm the coconut milk over low heat for 2-3 minutes. Do not boil. Remove from heat.
~5 min - 4
In a mixing bowl, whisk together the warm coconut milk, lime juice, fish sauce, honey or sugar, and chopped red chili until well combined.
~2 min - 5
Add the cooked noodles, diced mango, chopped cilantro, and chopped peanuts to the mixing bowl with the dressing. Toss gently to combine.
~1 min - 6
Serve immediately, garnished with sesame seeds if desired.
Tips
- For a milder spice, remove the seeds from the red chili before chopping. For extra heat, leave them in.
- This salad is best served fresh. If you have leftovers, store the dressing separately from the noodles and mango to prevent sogginess.
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