Description
A vibrant and refreshing Thai Noodle Salad bursting with fresh vegetables and a tangy dressing, perfect for summer picnics or barbecues.
Ingredients
Scale
- 8 oz rice noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, chopped
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1/2 tsp chili flakes (optional)
Instructions
- Cook the rice noodles according to package instructions, then rinse under cold water. Drain well.
- Prepare the veggies by combining the cooked noodles, shredded carrots, thinly sliced bell pepper, cucumber, chopped cilantro, and sliced green onions in a large bowl.
- Whisk together the soy sauce, lime juice, sesame oil, sugar, and optional chili flakes in a separate bowl.
- Combine the dressing with the salad and toss to ensure everything is well-coated.
- Garnish with chopped peanuts before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Keep peanuts separate until serving for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg