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If you're craving something fresh, vibrant, and packed with flavor, this Thai Rice Noodle Salad is a must-try. It's a delightful mix of crunchy veggies, fragrant herbs, and a tangy dressing that will make your taste buds dance. Perfect for a light lunch or a side dish, this salad is both satisfying and refreshing. Let's dive into this easy-to-make recipe that brings a taste of Thailand right to your kitchen.
Thai Rice Noodle Salad Recipe
Ingredients:
- 200 g thin or medium rice noodles
- 1 julienned carrot
- 1 thinly sliced red bell pepper
- 1 julienned cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup sliced green onions
- 1/4 cup chopped peanuts
- 3 tbsp freshly squeezed lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 clove minced garlic
- 1 tsp adjust to taste red chili flakes
Instructions:
- Cook the rice noodles according to the package instructions. Drain and rinse under cold water. Set aside.
- In a large bowl, combine the carrot, red bell pepper, cucumber, cilantro, mint, and green onions.
- In a small bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, garlic, and red chili flakes.
- Add the cooked rice noodles to the large bowl with the vegetables. Pour the dressing over the top and toss to combine.
- Garnish with chopped peanuts before serving.
What You Will Need for This Dish
Read more: Rice Noodle Casserole Recipe
What you will need to make Thai Rice Noodle Salad
- Rice noodles: Provide a light, chewy base that soaks up the dressing and ties all the flavors together.
- Carrot: Adds crunch and a slight sweetness, balancing the savory and tangy elements.
- Red bell pepper: Brings vibrant color and a fresh, crisp texture.
- Cucumber: Offers a refreshing, cool contrast to the other ingredients.
- Cilantro: Infuses the salad with a bright, citrusy flavor.
- Mint: Adds a refreshing, aromatic note that complements the cilantro.
- Green onions: Provide a mild onion flavor without overpowering the dish.
- Peanuts: Add a crunchy texture and a nutty flavor, enhancing the overall taste.
- Lime juice: Delivers a tangy, zesty kick that brightens the salad.
- Fish sauce: Contributes a deep umami flavor, essential for authentic Thai taste.
- Soy sauce: Adds a salty, savory element that balances the sweetness.
- Brown sugar: Introduces a touch of sweetness to balance the salty and tangy flavors.
- Garlic: Infuses the dressing with a robust, aromatic flavor.
- Red chili flakes: Provide a spicy kick, adding heat to the salad.
Essential Tools and Instruments
What tools/instruments will be needed to make Thai Rice Noodle Salad Recipe
- Large pot: Essential for cooking rice noodles to the perfect texture without sticking.
- Colander: Drains and rinses noodles efficiently, preventing them from becoming mushy.
- Large bowl: Combines all ingredients evenly, ensuring every bite has a mix of flavors.
- Whisk: Blends the dressing ingredients smoothly, distributing flavors uniformly.
- Knife: Slices vegetables finely, creating a uniform texture and appearance.
- Cutting board: Provides a stable surface for safely chopping vegetables.
- Measuring cups: Ensures precise amounts of liquids and seasonings for balanced taste.
Thai Rice Noodle Salad Recipe
A refreshing and vibrant Thai rice noodle salad that's perfect for a light meal or side dish.
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Equipment
- Large bowl
- Pot
- Colander
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 200 g rice noodles thin or medium
- 1 carrot julienned
- 1 red bell pepper thinly sliced
- 1 cucumber julienned
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 1/4 cup green onions sliced
- 1/4 cup peanuts chopped
Dressing
- 3 tbsp lime juice freshly squeezed
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 clove garlic minced
- 1 tsp red chili flakes adjust to taste
Instructions:
- 1. Cook the rice noodles according to the package instructions. Drain and rinse under cold water. Set aside.
- 2. In a large bowl, combine the carrot, red bell pepper, cucumber, cilantro, mint, and green onions.
- 3. In a small bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, garlic, and red chili flakes.
- 4. Add the cooked rice noodles to the large bowl with the vegetables. Pour the dressing over the top and toss to combine.
- 5. Garnish with chopped peanuts before serving.
Notes:
Feel free to add grilled chicken or shrimp for extra protein.
Read more: Pad Thai Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook noodles and rinse under cold water.
- Prepare vegetables and herbs, store separately.
- Mix dressing, keep in a sealed container.
- Combine noodles, veggies, and herbs just before serving.
- Add dressing and peanuts right before eating.
Freezing Instructions
- Cook noodles, rinse, and drain well.
- Place noodles in a freezer-safe bag.
- Store vegetables and herbs in separate bags.
- Freeze dressing in a small container.
- Thaw everything in the fridge overnight before use.
- Assemble salad and add dressing and peanuts just before serving.
Did you know? Adding a touch of brown sugar to the dressing not only balances the flavors but also enhances the natural sweetness of the vegetables.
Frequently Asked Questions
FAQ:
How long does it take to prepare this Thai Rice Noodle Salad?
It takes about 20-30 minutes to prepare, including cooking the noodles and chopping the vegetables.
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Just keep the dressing separate and toss it in before serving.
What can I use instead of fish sauce?
You can substitute soy sauce or tamari for a vegetarian option.
Is this salad served warm or cold?
It's typically served cold, but you can enjoy it at room temperature too.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or tofu work great.
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