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Thai fish larb with noodles

Thai fish larb with noodles

4 serves

15 m

10 m

See recipe for serves 2 here


  • 200 g brown rice vermicelli noodles
  • 1 tablespoon sunflower oil
  • 500 g boneless white fish fillets
  • 400 g Chinese cabbage, finely shredded
  • 250 g green beans, thinly sliced
  • 1 red onion, halved, thinly sliced
  • 1 cup coarsely chopped fresh coriander, plus extra to serve
  • ½ cup finely shredded fresh Thai basil, plus extra to serve
  • ⅓ cup coarsely chopped unsalted roasted peanuts


  • ¼ cup lime juice, plus wedges to serve
  • 2 tablespoons Thai chilli jam
  • 1 tablespoon salt reduced soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons grated fresh ginger


Step 1

Prepare noodles as directed on packet. Drain, rinse under cold water, then drain well. Roughly cut into shorter lengths with kitchen scissors.

Step 2

Heat oil in a medium non-stick frying pan over medium-high heat. Add fish. Cook fillets for about 3 minutes on each side or until light golden and just cooked through. Transfer to a plate. Cool slightly, then break into small flakes.

Step 3

To make dressing, whisk all ingredients in small jug until combined.

Step 4

Combine cabbage, beans, onion, herbs, fish and half the dressing in a large bowl. Toss well.

Step 5

​Spoon fish larb over noodles. Drizzle with remaining dressing. Sprinkle with peanuts and extra herbs. Serve with lime wedges.


  • If Thai basil is unavailable, replace it with regular basil or mint.
  • Use snap peas or snow peas instead of green beans, if preferred.
  • If noodles clump together on cooling, rinse again under cold water and drain well.
  • This fresh and fragrant dish makes an ideal meal in the warmer months. You can prepare fish larb, noodles and dressing several hours ahead. Keep refrigerated in separate containers until you’re ready to serve. Serve chilled.
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