Spicy Peanut and Tamarind Vietnamese Noodle Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright and tangy Vietnamese noodle salad tossed with a spicy peanut-tamarind dressing and fresh herbs for a delightful balance. This vietnamese-inspired noodles ready in about 20 minutes pairs rice vermicelli noodles, shredded carrots, medium, julienned cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 5 min Serves 4 Vietnamese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice vermicelli noodles according to package instructions until tender, about 4 minutes. Drain and rinse under cold water to stop cooking; set aside.
  2. Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp hoisin sauce, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tsp red chili flakes, and 2 tbsp vegetable oil until smooth and well combined to make the dressing.
  3. Step 3: In a large mixing bowl, combine the cooked noodles with 1 cup shredded carrots, 1 julienned cucumber, 1/2 cup chopped fresh mint leaves, and 1/2 cup chopped fresh cilantro.
  4. Step 4: Pour the prepared dressing over the noodle and vegetable mixture. Toss thoroughly until everything is evenly coated and fragrant.
  5. Step 5: Sprinkle 1/3 cup chopped roasted peanuts on top before serving to add crunch and a nutty finish.

Equipment for this recipe

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Frequently asked questions

How long does Spicy Peanut and Tamarind Vietnamese Noodle Salad take to make?

Total time is about 20 minutes (15 min prep + 5 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 Spicy Peanut and Tamarind Vietnamese Noodle Salad?

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 Spicy Peanut and Tamarind Vietnamese Noodle Salad?

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 Spicy Peanut and Tamarind Vietnamese Noodle Salad 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 Spicy Peanut and Tamarind Vietnamese Noodle Salad?

Vietnamese noodles 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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