Thai squid salad is a perfect mix of tangy, spicy, and sweet flavours. With barbecued grilled squid seasoned with salt, pepper, and chilli flakes, paired with fresh mango, carrot, cucumber, and cold noodles, this vibrant salad gets a zesty boost from a lemongrass, chilli, and soy sauce dressing. It’s light, refreshing, and ideal for warm days or a quick, impressive dinner.

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Why you'll love this recipe
Seafood. This recipe highlights tender barbecued squid, making it a must-try for seafood fans especially if you like Salmon Side with Mango Salsa or Tuna Pasta Salad.
Cold Salad. Perfect for warm weather, this cold Thai squid salad is crisp, refreshing, and packed with vibrant veggies like cucumber, carrot, and mango.
Noodles. The addition of chilled noodles makes this salad hearty and satisfying. If you're a fan of noods, you might also like Teriyaki Chicken Stir Fry or Beef Pad See Ew or Shrimp Vegetable Stir Fry.
BBQ Char. The squid is grilled for that smoky, charred flavour. Explore more BBQ recipes like BBQ Chicken Vegetable Kabobs or BBQ Whole Barramundi.
BBQ Squid Ingredients

Squid tubes. You can buy these fresh from a fish monger (although you might have to gut them), or you can get frozen from the grocery store freezer section.
I used the frozen version as they're already gutted and they defrost quite quickly. If using frozen, make sure to pat them dry.
Salt, pepper, chilli. These help pack in the flavour and you can adjust to your preference.
Cornflour. Helps crisp up the squid tubes.
Please check the recipe card for full list of ingredients and quantity.
Lemongrass Chilli Sauce Ingredients

Lemongrass. If you can't find fresh lemongrass (or it's unaffordable), use a paste.
Red chilli. Adjust the amount for heat preference, or use a spicier chilli
Soy sauce + fish sauce
Lemon juice. Fresh is best to help compliment the citrus from the lemongrass, but you can use bottled if unaffordable or inaccessible.
Brown sugar: Balances the heat and acidity, use other variations of sugar if desired.
Please check the recipe card for full list of ingredients and quantity.
Noodle Salad Ingredients

Singapore noodles. You can use any noodles for this recipe, I like the ease of the Singapore noodles are they're easy to cook and add to the dish.
Please check the recipe card for full list of ingredients and quantity.
How to make BBQ Squid Salad
Step 1: In a small bowl, whisk together the finely sliced lemongrass, red chilli, soy sauce, fish sauce, lemon juice, and brown sugar. Adjust to taste if needed. Set aside to let the flavours infuse.
If too spicy or citrusy, add another pinch of sugar. Repeat until desired flavour.
Step 2: Cook the Singapore noodles according to the packet instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
Step 3: Rinse the squid tubes and pat them dry with paper towels. Slice into 1cm strips and toss with salt, pepper, chilli flakes, and cornflour for seasoning and crispiness.
Step 4: Heat a grill or BBQ to high heat. Brush with olive oil to prevent sticking. Grill the squid rings for 1–2 minutes per side until slightly charred and just cooked through. Remove and let cool slightly.
Step 5: In a large serving bowl, combine the julienned carrot, cucumber, sliced mango, and cooked noodles. Add the grilled squid and toss gently to combine.
Step 6: Pour the prepared dressing over the salad. Toss well to coat all the ingredients evenly.
Step 7: Serve the Thai squid salad immediately as a refreshing cold noodle salad, or let it chill in the fridge for 15 minutes for a colder option.

Top Tip
Don’t Overcook the Squid: Squid cooks very quickly—grill it for just 1–2 minutes per side to keep it tender. Overcooking can make it rubbery.
Making ahead of time
This Thai squid salad can be prepared ahead of time, except for the Squid. While you could make the squid ahead of time, I wouldn't recommend it as the crispy coating from the cornflour will go soggy and may be unappetising. But you could cook and store it for up to 2 days.
The dressing, vegetables and noodles can all be made and even assembled together ahead of time. If you add all ingredients together, you can keep these in the fridge for up to 3 days (texture will start to deteriorate after this).
I'd suggest storing the vegetables, dressing and noodles separately and then assembling just before eating to conserve texture.
Can you freeze squid salad?
Freezing is not recommended for this recipe. The fresh vegetables, mango, and cooked noodles don’t freeze well, as their texture will degrade when thawed. Similarly, grilled squid can become rubbery if frozen and reheated. It’s better to prepare and enjoy this dish fresh.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Thai squid salad is best enjoyed fresh but can be stored in the fridge for up to 2 days in an airtight container. To maintain the best texture, store the grilled squid, noodles, and dressing separately from the vegetables and mango, combining them only when ready to serve.
Squid cooks quickly on the BBQ, typically needing just 2–3 minutes per side over medium-high heat. Grill the squid tubes until they are lightly charred and turn opaque, being careful not to overcook to avoid a rubbery texture.
You can substitute squid with prawns, scallops, or even grilled fish fillets for a similar seafood-inspired salad.
Other Salad Recipes
Or, you can have a browse through my Salad Recipes Category for more delicious eats.
Recipe

Spicy Thai Squid Salad (with Mango and Noodles)
Equipment
- 1 BBQ
Ingredients
Salad
- 200 g (approx 2) carrot julienned
- 200 g (approx 2) cucumber julienned
- 200 g (1 mango) sliced
- 400 g Singapore noodles See Note 1
Lemongrass Chilli Dressing
- 1 stalk lemongrass finely diced, See Note 2
- 1 red chilli finely diced, See Note 3
- 2 tablespoon soy sauce
- 2 tablespoon fish sauce
- 3 tablespoon lemon juice See Note 4
- 1 tablespoon brown sugar
BBQ Squid
- 400 g squid tubes gutted, See Note 5
- salt and pepper adjust to taste
- chilli flakes optional, adjust to taste
- 1 tablespoon cornflour
- 1 tablespoon olive oil for grilling
Instructions
- Whisk together lemongrass, red chili, soy sauce, fish sauce, lemon juice, and brown sugar in a small bowl. Adjust seasoning as needed.
- Cook Singapore noodles as per packet instructions, then rinse under cold water to stop cooking and prevent sticking.
- Pat dry squid tubes, slice into 1cm strips, and season with salt, pepper, chili flakes, and cornflour.
- Heat a grill or BBQ to high, brush with olive oil, and grill squid for 1–2 minutes per side until charred and cooked through.
- In a large bowl, combine carrot, cucumber, mango, noodles, and grilled squid. Toss gently with the prepared dressing.
- Serve immediately as a refreshing cold noodle salad or chill for 15 minutes for a colder option.
athletelunchbox
I made this recipe almost everyday for 2 weeks trying to get the squid JUST RIGHT. And then I kept making it because it was so delicious and easy! I used the squid tubes from the frozen section - they thaw quickly and taste no different. Highly recommend this recipe! If you try it out, I would love to hear your feedback!