Burmese Coconut Noodle Salad with Lime and Peanuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing cold noodle salad tossed in a creamy coconut dressing with lime juice and crunchy peanuts for texture. This asian-inspired salads ready in about 15 minutes pairs rice vermicelli noodles, coconut milk, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 6 oz rice vermicelli noodles in hot water for 5-7 minutes until tender but firm, then drain and rinse with cold water to stop cooking.
  2. Step 2: In a bowl, whisk together 1/2 cup coconut milk, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 minced garlic cloves, and 1/2 tsp red chili flakes until the sugar dissolves and the dressing is smooth.
  3. Step 3: In a large mixing bowl, combine the drained noodles with 1 medium julienned carrot, 1 medium thinly sliced cucumber, and the coconut-lime dressing; toss gently to coat everything evenly.
  4. Step 4: Sprinkle 1/4 cup chopped roasted peanuts, 1/4 cup chopped fresh cilantro leaves, and 2 thinly sliced green onions over the salad just before serving for a fresh crunch and bright flavor.

Frequently asked questions

How long does Burmese Coconut Noodle Salad with Lime and Peanuts take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese Coconut Noodle Salad with Lime and Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.

Can I substitute ingredients in Burmese Coconut Noodle Salad with Lime and Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese Coconut Noodle Salad with Lime and Peanuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Burmese Coconut Noodle Salad with Lime and Peanuts?

Asian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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