Yum Kanom Jeen (Cold Thai Rice Noodle Salad Recipe)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This cold Thai rice noodle salad recipe makes a Thai yum kanom jeen with a zesty chili-lime dressing in just 20 minutes. Make it with mackerel or your favorite protein for a spicy summer lunch or light meal!
Tip: If you’re a fan of refreshing noodle salads, be sure to try my yum woon sen too; it’s made with light, chewy glass noodles!
What is yum kanom jeen
Yum kanom jeen (ยำขนมจีน) is a cold Thai rice noodle salad made with soft fermented rice noodles, fish sauce, lime juice, and palm sugar. Yum means mixed salad, and kanom jeen are fermented rice noodles. It tastes spicy, tangy, and refreshing.
More about this Thai mackerel salad
This khanom jeen salad is really fast and easy to make, and full of traditional flavor. You can use canned mackerel or grilled fish from the market, but you can also swap the mackerel for other proteins like shrimp, beef, or chicken.
The salad dressing combined fish sauce, fermented fish sauce (plaa raa), palm sugar, and fresh lime juice for a complex flavor that’s salty, savory, tangy, and slightly sweet. The fermented fish sauce gives this dish its deep umami kick, but you can leave it out or use less if you prefer a milder version.
It’s perfect for a summer lunch or light meal, and even better when shared alongside other Thai dishes. Serve it chilled or at room temperature for the best flavor and texture!
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Kanom jeen – These are soft, thin Thai rice noodles made from fermented rice flour. They’re commonly used in Thai salads and curries, known for their slightly tangy flavor and springy texture. Use leftovers to make tam sua.
- Mackerel – Adds a bold, rich flavor; you can swap it with grilled fish, shrimp, pork, chicken, or tofu.
- Fermented fish sauce, fish sauce, palm sugar, lime juice – These form the signature dressing with deep umami, salty, tangy, and sweet notes.
- Shallots, culantro, green onions – A fresh herb mix that adds brightness and aroma to the salad.
- Yard long beans – Crunchy and fresh, these snake beans are traditional and can be subbed with green beans if needed.
- Chilies – Use Thai Jinda, bird’s eye, or any fresh chilies to adjust the spice to your liking.
- Thai chili flakes (optional) – Add for extra heat if you enjoy a spicier salad.
How to make Thai rice noodle salad
Soak the noodles
If using dry rice vermicelli, soak or cook according to the package. Rinse with cold water to keep them from sticking and set aside.
Prep the vegetables and mackerel
- Finely slice the herbs, shallots, chilies, and yardlong beans.
- Heat oil in a pan and pan-fry the mackerel until the skin is crispy. Let cool slightly, then flake the meat and remove bones.
Toss the cold noodle salad
- In a large mixing bowl, whisk together fish sauce, fermented fish sauce (if using), palm sugar, lime juice, and chili flakes (if using).
- Add the noodles, mackerel, herbs, and vegetables.
- Toss everything together until evenly coated. Serve immediately, chilled or at room temperature.
More Thai salad recipes you’ll love
If you loved reading this yum kanom jeen recipe, please make my day by dropping a star rating and/or a comment below! Follow along on Facebook, Instagram, and Pinterest for more!
Yum Kanom Jeen (Cold Thai Rice Noodle Salad Recipe)
Equipment
- Mixing bowl
- Saucepan or skillet for frying mackerel
- Strainer to rinse and drain noodles
Ingredients
- 3 ounces dry rice vermicelli noodles
- 3/4 cup yardlong beans, roughly chopped
- 4 ounces mackerel
- 1/2 cup Thai shallots, sliced
- 2 tbsp green onions, finely chopped
- 1 tbsp culantro, finely chopped
- 3 chilies, to taste
- 1 tsp red chili flakes, optional, to taste
- 2 tbsp fermented fish sauce
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 1/2 tbsp fresh lime juice
Instructions
- Soak dried rice vermicelli noodles according to package directions. Rinse in cold water and drain well.
- Heat a pan over medium heat. Fry mackerel until the skin is crispy, then flake the meat and discard the bones.
- In a large mixing bowl, whisk together fish sauce, fermented fish sauce (if using), palm sugar, lime juice, and chili flakes.
- Add the noodles, vegetables, herbs, and flaked mackerel to the bowl. Toss everything well until evenly coated.
- Serve immediately at room temperature or slightly chilled.
Notes
- Use the nutrition card in this recipe as a guideline.
- You can swap the mackerel for other protein like tuna, chicken, tofu, or others.
- Feel free to add more vegetables.
How to serve
Thai salad with rice noodles can be served with extra lime wedges and fresh herbs on the side. Pair it with fresh vegetables, lettuce wraps, boiled eggs, crunchy pork rinds, or a mild soup to balance the heat, perfect for a shared Thai-style meal.
How to store
Once the kanom jeen noodles are mixed with the dressing, they tend to soak up all the flavor and turn soggy. For the best taste and texture, enjoy the salad fresh. If you have leftovers, store them in an airtight container in the fridge and eat within a day, just know it won’t be quite the same.
Frequently asked questions
Is this dish gluten-free?
Yes, since there is no soy sauce or any other gluten-containing ingredients in this recipe, it is gluten-free as long as all your sauces and other ingredients are gluten-free.
Is there a vegetarian version of this salad?
You can substitute the mackerel with tofu and use a vegetarian fish sauce.
