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–+ servings

Thai Noodle Salad

A refreshing and vibrant salad featuring rice noodles, fresh vegetables, and a zesty dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 8 oz rice noodles cooked according to package instructions
  • 1 cup shredded carrots
  • 1 cup cucumber thinly sliced
  • 1 cup red bell pepper thinly sliced
  • 1 cup fresh cilantro chopped
  • 1/2 cup green onions sliced
  • 1/4 cup peanuts chopped, for garnish
Dressing
  • 3 tbsp lime juice
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup for vegan
  • 1 clove garlic minced
  • 1/2 tsp 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 cooking.
Make the Dressing
  1. In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes until well combined.
Combine Salad
  1. In a large bowl, combine the cooked noodles, shredded carrots, cucumber, red bell pepper, cilantro, and green onions.
  2. Pour the dressing over the salad and toss to combine.
Serve
  1. Garnish with chopped peanuts before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 40mgIron: 1.5mg

Notes

This salad can be served cold or at room temperature. It can also be customized with additional vegetables or proteins such as grilled chicken or tofu.

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