Home
Premium
Thai-style griddled corn noodle salad with cashew & Thai basil dressing

A sharing platter serving Thai-style griddled corn noodle salad with cashew & Thai basil dressing

Thai-style griddled corn noodle salad with cashew & Thai basil dressing

Name: Thai-style griddled corn noodle salad with cashew & Thai basil dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 4 corn cobs; 150g vermicelli rice noodles; 4 tbsp cashew butter; 60ml fish sauce; 4 limes juiced (about 75ml juice); 1 garlic clove grated; 2 bird's-eye chillies finely chopped; 2 tbsp light brown soft sugar; 150g baby plum tomatoes halved; 2 celery sticks thinly sliced; 20g coriander roughly chopped; 20g Thai basil, leaves picked; 20g mint leaves picked; 50g crispy onions; 30g salted cashews roughly chopped

Helena Busiakiewicz

Save recipe

Serves 2 - 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 3.9 out of 5.6 ratingsRate

loading...

This fresh, vibrant Thai-inspired salad is packed with layers of flavour and texture. You could add tofu, prawns or chicken, if you like. If you can't find cashew butter for the dressing, use peanut butter instead

High-fibre

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spring rolls

A star rating of 3.3 out of 5.10 ratings

Crab & sriracha mayo rainbow rolls

A star rating of 2 out of 5.1 rating

Crying tiger Thai salad

A star rating of 5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

4 corn cobs
150g vermicelli rice noodles
4 tbsp cashew butter
60ml fish sauce
4 limes

juiced (about 75ml juice)
1 garlic clove

grated
2 bird's-eye chillies

finely chopped
2 tbsp light brown soft sugar
150g baby plum tomatoes

halved
2 celery sticks

thinly sliced
20g coriander

roughly chopped
20g Thai basil, leaves picked
20g mint

leaves picked
50g crispy onions
30g salted cashews

roughly chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal515
fat20g
saturates5g
carbs64g
sugars16g
fibre11g
protein14g
salt4.25g

Method

step 1

Wrap each corn cob in a dampened sheet of kitchen paper, then microwave on high for 3-4 mins, or until tender. When ready, they will be hot and steaming, so be careful.
step 2

Heat a griddle pan over a high heat and, holding the corn cobs with tongs, brown them on all sides until charred all over. Or, if you have one, use a kitchen blowtorch to char the corn. Transfer the corn cobs to a board and leave to cool slightly. Once cool enough to handle, remove the kernels from the cobs using a sharp serrated knife. To do this, hold one cob at a time upright on the board and carefully slice away the kernels in long vertical motions from top to bottom. Tip the kernels into a bowl.
step 3

Cook the noodles following pack instructions, then rinse well under cold water.
step 4

Put the cashew butter in a large bowl with the fish sauce, lime juice, garlic, chillies, brown sugar and a few twists of black pepper. Whisk well to combine.
step 5

Stir the noodles, corn, tomatoes, celery and herbs into the bowl of dressing and mix well to combine. Tip onto a large platter and scatter over the crispy onions and salted cashews to serve.

Recipe from Good Food magazine, September 2026

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now