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Thai Rice Noodle Salad with Chili-Lime Vinaigrette

  • 3servings
  • 22minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Zinc, Iodine, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6-10 oz. thin dried rice noodles (vermicelli size), available in the Asian section of your supermarket

  2. 2 tomatoes, cut into small slices

  3. 1 carrot, sliced into matchsticks

  4. 4 green onions, sliced finely

  5. 1 small green and 1 small red or orange bell pepper, sliced thinly

  6. 1-2 cups bean sprouts, or sprouts of your choice

  7. 1 cup fresh coriander/cilantro, roughly chopped

  8. 1/2 cup fresh basil, roughly chopped

  9. 1/4 cup dry-roasted peanuts OR cashews, lightly chopped

  10. 1 can cooked shrimp, drained, OR for vegetarians:

  11. 1/2 cup deep-fried tofu, cut into small cubes

  12. DRESSING:

  13. 1/3 cup lime juice (about 2 limes, juiced)

  14. 3 Tbsp. fish sauce

  15. 3 Tbsp. soy sauce

  16. 2-3 tsp. sugar (adjust to taste)

  17. 1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (to taste)

  18. 2 cloves garlic, minced

  19. 1 tsp. sesame oil

Instructions Jump to Ingredients ↑

  1. Lightly boil rice noodles until 'al dente'. Drain and add bean sprouts (if using) while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse through with cold water to keep from sticking. Set aside to drain.

  2. Mix dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be delicious when combined with the salad.

  3. Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onion, bell peppers, shrimp or tofu, and fresh coriander. Toss to mix.

  4. Add half of the dressing plus fresh basil and nuts, tossing well to incorporate.

  5. Add half of the dressing and toss, taste-testing as you go, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.

  6. Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold. Place on a serving platter or in a salad bowl and sprinkle with fresh basil, coriander, and nuts. ENJOY!

  7. Tips: If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors (this is a great tip I picked up in Asia). And if you prefer to make your own chili sauce, here's how: Homemade Thai Chili Sauce . Note: this salad tastes best when eaten fresh, as rice noodles tend to dry out when left longer than 2 days. Until then, place in a covered (sealed) container in the refrigerator.

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