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Cold Thai Rice Noodle Salad Recipe

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Asian Vermicelli Noodle Salad RecipeTin Eats
Asian Vermicelli Noodle Salad RecipeTin Eats from www.recipetineats.com

Description

This cold Thai rice noodle salad recipe is perfect for a refreshing and light lunch or dinner on a hot summer day. The combination of fresh herbs, vegetables, crunchy peanuts, and tender rice noodles tossed in a tangy and spicy dressing is sure to satisfy your taste buds. Plus, it's easy to make and can be prepared in advance, making it a great option for meal prep or picnics.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

There is no cooking required for this recipe.

Ingredients

  • 8 oz. thin rice noodles
  • 1 red bell pepper, thinly sliced
  • 1 carrot, peeled and julienned
  • 1 cucumber, seeded and thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint, chopped
  • 1/2 cup roasted peanuts, chopped

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small mixing bowl
  • Whisk

Method

  1. Bring a large pot of water to a boil. Add the rice noodles and cook for 4-6 minutes, or until tender. Drain the noodles in a colander and rinse under cold water to stop the cooking process. Set aside.
  2. In a small mixing bowl, whisk together the dressing ingredients:
    • 3 tbsp. soy sauce
    • 2 tbsp. fresh lime juice
    • 2 tbsp. honey
    • 1 tbsp. sesame oil
    • 1 tbsp. sriracha sauce
  3. In a large mixing bowl, combine the cooked noodles, sliced bell pepper, julienned carrot, sliced cucumber, chopped cilantro, chopped mint, and chopped peanuts.
  4. Pour the dressing over the noodle mixture and toss until everything is well coated.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. If you are making it in advance, wait to add the peanuts until just before serving so they stay crunchy.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 320
  • Carbohydrates: 52g
  • Protein: 8g
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Fiber: 3g
  • Sugar: 15g
  • Sodium: 820mg

Recipe Tips

  • If you don't like spicy food, you can reduce the amount of sriracha sauce in the dressing or leave it out altogether.
  • Feel free to add other vegetables or proteins to this salad, such as sliced mushrooms, shredded chicken, or tofu.
  • Make sure to rinse the cooked noodles under cold water to prevent them from sticking together.
  • You can use any type of rice noodle for this recipe, but be sure to adjust the cooking time accordingly.

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