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Osheaga Thai Noodle Salad

Thai Noodle Salad

On the 3rd day of Osheaga, Zak and I went looking for something refreshing and tasty to eat.


We headed to the electronic stage to see about a vegetarian food truck we had heard about.  At the edge of the bouncing dance floor, (though the dancing continued right onto the food truck – the staff danced their hearts out as they served you) was a food truck, from the popular Montreal restaurant ChuChai, a fine-dining vegetarian Thai restaurant.  Along with sandwiches, they served a cold Thai noodle salad in those classic little white Asian take out boxes. We ordered a box to share – I’m a big believer of sharing, it’s the best way to taste more food.


As we walked back to the headliner stage, we split it bite for bite.   It was delicious. The box was filled with very thin rice noodles, shredded cabbage and carrot to add crunch, and some green herbs to add fragrance – which could have been cilantro, basil, or mint.  The dressing was slightly sweet, creamy, nutty, sour, and salty.  All the flavours you’d expect from a Thai noodle salad.


I’ve asked ChuChai if they’d share the recipe with me so I can share it with you, but I haven’t heard back from them yet.  In the meantime, here’s my version of the Thai noodle salad I had, or at least what I think I had!


Osheaga Thai Noodle Salad

Osheaga Thai Noodle Salad


8 oz (227 g) vermicelli rice noodles (very thin noodles)
1 can (400 mL) coconut milk
2 tablespoons lime juice (about 1-2 limes)
2 tablespoons fish sauce 
2 tablespoons brown sugar
2 teaspoons finely grated ginger
2 teaspoons sesame oil
1 (14oz) package shredded coleslaw mix
1 cup roasted, salted peanuts, roughly chopped
½ cup roughly chopped fresh cilantro, mint, and/or basil


  1. Bring a large pot of water to the boil, and then turn off the heat. Add the rice noodles and soak for 2 minutes (NO LONGER or they’ll turn to mush). Drain in a colander and immediately rinse the noodles very well with cold water. Shake the colander to remove excess water.   
  2. In a large bowl, whisk together coconut milk, lime juice, fish sauce, brown sugar, ginger, and sesame oil.  Add cooked noodles, peanuts, and fresh herbs. Toss to combine.

Osheaga Thai Noodle Salad Tips:

  • To get the most juice out of a lime, roll the lime on the counter using a little of your bodies weight – this will get the juices flowing.  Twisting the halved lime around the tines of a fork will also help get every last drop of juice out of the lime.
  • Drain noodles well so they don’t dilute the Thai sauce.  Also, you can cut the noodles with scissors after they’ve cooked to make the salad easier to toss.
  • Great additions to this salad:
    • For zing, add more ginger
    • For heat, add chili flakes or a drop of Sriracha sauce
    • For nutty flavour, add a little natural peanut butter
  • You can substitute soy sauce for fish sauce. If you use soy sauce, the salad may need an extra pinch of salt.
  • If you have more time, Soak the rice noodles in hot water 10 minutes, then drain in a large sieve.  Then cook the soaked noodles in a large pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.  This method will give a firm texture to the noodles and they’ll be less sticky.  Great option if you make this salad ahead of time.