Try these Smashed Cucumber Noodles
Try these Smashed Cucumber Noodles is a easy Thai recipe that serves 2. 250 calories per serving. Recipe by Good Food on YouTube.
Prep: 26 min | Cook: 2 min | Total: 38 min
Cost: $16.00 total, $8.00 per serving
Ingredients
- 2 medium Cucumber (English cucumber, sliced lengthwise then smashed)
- 100 g Rice Vermicelli Noodles (Thin rice noodles, soaked in warm water until soft)
- 2 tbsp Tahini (Smooth, well‑stirred)
- 2 tbsp Soy Sauce (Low‑sodium preferred)
- 1 tbsp Rice Wine Vinegar (Chinese rice vinegar)
- 1 tsp Sichuan Peppercorns (Toasted lightly until fragrant)
- 2 tbsp Fresh Coriander (Chopped)
- 1 tbsp Crispy Chili Oil (For topping; store‑bought or homemade)
- 1 tsp Sugar (Balances acidity)
- ¼ tsp Salt (Adjust to taste)
Instructions
Smash the Cucumbers
Slice each cucumber lengthwise, then place the halves on a cutting board and gently smash them with a rolling pin or the flat side of a heavy skillet until broken into bite‑size pieces.
Time: PT5M
Toast the Sichuan Peppercorns
Heat a dry skillet over medium heat, add the Sichuan peppercorns, and toast for 1‑2 minutes, shaking the pan frequently, until fragrant.
Time: PT2M
Make the Dressing
In a mixing bowl whisk together tahini, soy sauce, rice wine vinegar, toasted peppercorns, sugar, and salt until smooth. If the dressing is too thick, add a splash of water.
Time: PT5M
Soak the Rice Noodles
Place the rice vermicelli in a bowl of warm water and let soak for 8‑10 minutes until softened. Drain in a colander and rinse briefly with cold water.
Time: PT10M
Combine the Salad
In a large bowl combine the smashed cucumbers, drained noodles, and chopped coriander. Pour the dressing over and toss gently to coat everything evenly.
Time: PT5M
Finish with Chili Oil
Drizzle the crispy chili oil over the top of the salad just before serving for a burst of heat and texture.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 35g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Vegan, Gluten‑Free (use tamari), Dairy‑Free
Allergens: Sesame, Soy
Ingredient Substitutions
- Instead of Cucumber: Zucchini, Japanese cucumber
- Instead of Rice Vermicelli Noodles: Glass noodles, Cellophane noodles
- Instead of Tahini: Peanut butter, Almond butter
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Rice Wine Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Sichuan Peppercorns: Black peppercorns, White pepper
- Instead of Fresh Coriander: Thai basil, Mint
- Instead of Crispy Chili Oil: Sesame oil, Sriracha drizzle
- Instead of Sugar: Honey, Maple syrup
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Rolling Pin
- Cutting Board
- Chef Knife
- Mixing Bowl
- Small Skillet
- Colander
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Smash the cucumbers to achieve the right texture
- Toast the Sichuan peppercorns without burning
- Whisk the dressing until smooth and properly emulsified
- Soak the rice noodles to the correct tenderness
Chef Tips from the Video
- Toast the peppercorns in a very dry pan for maximum aroma; a light brown color is ideal.
- Add a squeeze of fresh lime juice just before serving for extra brightness.
- Garnish with toasted sesame seeds for added crunch and flavor.
Troubleshooting
Dressing is too thick
Thin it with a teaspoon of warm water or extra rice wine vinegar until smooth.
Noodles clump together
Rinse the drained noodles under cold water and toss with a tiny drizzle of neutral oil before adding to the salad.
Cucumbers become soggy after dressing
Salt the smashed cucumbers lightly and let them sit for 5 minutes, then pat dry with paper towels before mixing.
Storage
Refrigerator: Store in an airtight container for up to 2 days; keep dressing separate if storing longer.
Freezer: Not recommended; texture will degrade.
Room temperature: Best served fresh; can sit at room temperature for up to 30 minutes.
Make-Ahead Tips
- Prepare the dressing up to 24 hours in advance and refrigerate; bring to room temperature before mixing.
- Soak the rice noodles ahead of time and store them in a sealed container with a little water to prevent drying.
Frequently Asked Questions
What is the cultural significance and history of cucumber noodle salads in Thai cuisine?
Cucumber‑based salads are a staple in Thai cuisine, especially during the hot season, offering a cooling contrast to spicy dishes. The combination of fresh cucumber, herbs, and a tangy dressing reflects Thailand’s emphasis on balance of flavors and textures.
What are the traditional regional variations of cucumber noodle salads in Thai cuisine?
In Central Thailand, cucumber salads often feature peanuts and palm sugar, while in the Northeast (Isan) they may include fermented fish sauce (pla ra) and dried chilies. Southern versions sometimes add coconut milk for richness.
How is a smash sesame cucumber noodle salad traditionally served in Thailand?
It is typically served at room temperature as a side dish (a "kinom") alongside grilled meats or fried fish, allowing the fresh crunch to cleanse the palate between richer courses.
What occasions or celebrations is cucumber noodle salad traditionally associated with in Thai culture?
Cucumber salads are common at family gatherings, street‑food festivals, and as a refreshing accompaniment during the Songkran water festival when people seek light, cooling foods.
What other Thai dishes pair well with smash sesame cucumber noodle salad?
It pairs beautifully with grilled chicken satay, spicy papaya salad (som tam), and coconut‑milk based curries such as green curry or massaman, providing a crisp counterpoint.
What makes smash sesame cucumber noodle salad special in Thai cuisine?
The technique of lightly smashing the cucumber releases its juices while preserving crunch, and the toasted Sichuan peppercorns add a subtle numbing spice that is uncommon in typical Thai salads, giving the dish a unique flavor profile.
What are the most common mistakes to avoid when making smash sesame cucumber noodle salad?
Common errors include over‑smashing the cucumber into mush, burning the peppercorns, using too much tahini which makes the dressing heavy, and letting the noodles sit too long and become soggy.
Why does this recipe toast Sichuan peppercorns instead of using plain black pepper?
Toasting Sichuan peppercorns releases their citrusy, slightly numbing aroma, adding depth and a distinctive Thai‑inspired flavor that balances the creamy tahini dressing better than ordinary black pepper.
Can I make smash sesame cucumber noodle salad ahead of time and how should I store it?
Yes, you can prepare the dressing and soak the noodles up to a day ahead. Store them separately in airtight containers in the refrigerator, and combine with the smashed cucumbers just before serving to keep the texture crisp.
What does the YouTube channel Good Food specialize in?
The YouTube channel Good Food specializes in quick, approachable home‑cooking videos that focus on fresh, seasonal ingredients and simple techniques for everyday meals.
How does the YouTube channel Good Food's approach to Thai‑inspired cooking differ from other cooking channels?
Good Food emphasizes minimal prep time and uses pantry‑friendly ingredients, often adapting traditional Thai flavors into streamlined recipes that require no exotic equipment, making them more accessible to home cooks.
Last updated: September 4, 2026
