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–+ servings

Thai Noodle Salad

A vibrant and refreshing salad featuring rice noodles, fresh vegetables, and a tangy dressing, perfect for a light meal or side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: main dish, Salad
Cuisine: Thai
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 8 oz rice noodles cooked according to package instructions
  • 1 cup red bell pepper thinly sliced
  • 1 cup carrot julienned
  • 1 cup cucumber thinly sliced
  • 1 cup green onions chopped
  • ½ cup fresh cilantro chopped
  • ¼ cup peanuts chopped, for garnish
Dressing
  • 3 tablespoon lime juice
  • 2 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon fish sauce optional
  • 1 tablespoon sugar or honey
  • 1 clove garlic minced
  • 1 teaspoon sesame oil
  • ½ teaspoon red pepper flakes adjust to taste

Method
 

Prepare the Noodles
  1. Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
Make the Dressing
  1. In a small bowl, whisk together lime juice, soy sauce, fish sauce, sugar, garlic, sesame oil, and red pepper flakes until well combined.
Combine Ingredients
  1. In a large bowl, combine the cooked noodles, red bell pepper, carrot, cucumber, green onions, and cilantro.
  2. Pour the dressing over the salad and toss gently to combine.
Serve
  1. Garnish with chopped peanuts and serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add peanuts just before serving to maintain their crunch.

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