Thai Rice Noodle Salad With Chili-Lime Vinaigrette

Name: Thai Rice Noodle Salad With Chili-Lime Vinaigrette
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1/3 cup lime juice, from about 3 limes, more to taste; 3 tablespoons fish sauce, more to taste; 3 tablespoons soy sauce, more to taste; 2 to 3 teaspoons sugar, to taste; 1 to 3 teaspoons chili sauce, to taste; 2 cloves garlic, minced; 1 teaspoon sesame oil; 8 ounces dried vermicelli rice noodles; 1 to 2 cups bean sprouts, optional; 2 medium tomatoes, cut into small slices; 1 medium carrot, sliced into matchsticks; 4 medium green onions, thinly sliced; 1 small green bell pepper, thinly sliced; 1 small red or orange bell pepper, thinly sliced; 1 can cooked shrimp, drained, optional, (or substitute with tofu); 1 cup coarsely chopped fresh cilantro, more for garnish; 1/2 cup coarsely chopped fresh basil, for garnish; 1/4 cup dry-roasted peanuts, coarsely chopped, for garnish

A fresh, flavorful, and simple Thai rice noodle salad is prepared with a zesty chili-lime vinaigrette.

⭐ 4.2 (82 reviews) Prep: 15 minCook: 7 minTotal: 22 minYields: 6 servings

Category Tags:

Lunch Side Dish Dinner Salad

Cuisine Tags:

Thai

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Ingredients

Salad Dressing:

1/3 cup lime juice, from about 3 limes, more to taste
3 tablespoons fish sauce, more to taste
3 tablespoons soy sauce, more to taste
2 to 3 teaspoons sugar, to taste
1 to 3 teaspoons chili sauce, to taste
2 cloves garlic, minced
1 teaspoon sesame oil

Salad:

8 ounces dried vermicelli rice noodles
1 to 2 cups bean sprouts, optional
2 medium tomatoes, cut into small slices
1 medium carrot, sliced into matchsticks
4 medium green onions, thinly sliced
1 small green bell pepper, thinly sliced
1 small red or orange bell pepper, thinly sliced
1 can cooked shrimp, drained, optional, (or substitute with tofu)
1 cup coarsely chopped fresh cilantro, more for garnish
1/2 cup coarsely chopped fresh basil, for garnish
1/4 cup dry-roasted peanuts, coarsely chopped, for garnish

Instructions

Start boiling water for the rice noodles.
Combine lime juice, fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil; stir until sugar dissolves, then taste and adjust the balance.
Boil rice noodles for about 7 minutes until al dente, then drain them.
If using, toss hot noodles with bean sprouts, then rinse with cold water and drain well.
In a large bowl, combine noodles, sprouts, tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu, and cilantro; toss to mix.
Add half of the dressing, fresh basil, and nuts; toss thoroughly.
Taste the salad and adjust with more dressing, fish sauce, soy sauce, chili, lime juice, or sugar as needed.
Serve on a platter, garnished with fresh basil, cilantro, and peanuts.

Nutritional Info (per serving)

Calories: 180 kcal

Carbohydrate: 32 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 6 g

Saturated Fat: 1 g

Sodium: 1239 mg

Sugar: 9 g

Fat: 4 g

Unsaturated Fat: 0 g