|Nutritional Guidelines (per serving)|
|Servings: 3-4 Portions (3-4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 11g||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai rice noodle salad is fresh and flavorful and it's simple to make, too. It features vermicelli rice noodles and lots of fresh summer vegetables—feel free to add or substitute depending on what's available at your local market. You also have the option of tossing in cooked baby shrimp or tofu.
Rice noodles are so much lighter in texture and calories than pasta noodles and yet they're just as fun and satisfying to eat. This healthy dish will prove to be a big hit at your next potluck, picnic, BBQ, or dinner party. This noodle dish makes a great summertime salad, lunch, snack, or side dish that's low in fat but high in flavor.
This salad tastes best when eaten fresh, as rice noodles tend to dry out when left longer than 2 days. Until ready to eat, place in a sealed covered container in the refrigerator.
- For the Salad Dressing:
- 1/3 cup lime juice (about 2 limes, juiced)
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 to 3 teaspoons sugar (adjust to taste)
- 1 to 3 teaspoons chili sauce (or 1/4 to 1/2 teaspoon cayenne pepper or crushed chili, to taste)
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
- For the Salad:
- 6 to 10 ounces dried rice noodles (thin, vermicelli size, available in the Asian section of your supermarket)
- Optional: 1 to 2 cups bean sprouts (or sprouts of your choice)
- 2 tomatoes (cut into small slices)
- 1 carrot (sliced into matchsticks)
- 4 green onions (finely sliced)
- 1 small bell pepper (green, thinly sliced)
- 1 small bell pepper (red or orange, thinly sliced)
- Optional: 1 can cooked shrimp (drained, or 1/2 cup deep-fried tofu, cut into small cubes)
- 1 cup cilantro (fresh coriander leaves, roughly chopped)
- 1/2 cup basil (fresh, roughly chopped)
- 1/4 cup peanuts (or cashews, dry-roasted, lightly chopped)
Note: while there are multiple steps to this recipe, this noodle salad dish is broken down into workable categories to help you better plan for cooking.
Make the Dressing
In a cup or small bowl, mix together lime juice, fish sauce, soy sauce, sugar, chili sauce, garlic and sesame oil until the sugar has dissolved.
Taste test for a sweet-sour balance, adding more sugar if too sour for your taste.
Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
Prepare the Salad
Gather the ingredients.
Lightly boil rice noodles until al dente, about 7 minutes.
Drain the noodles.
Add optional bean sprouts while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onion, bell peppers, optional shrimp or tofu, and fresh cilantro/coriander. Toss to mix.
Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, 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.
If not eating immediately, do not add the herbs or nuts and cover and allow to sit in the refrigerator for 1 to 2 hours, or until cold.
Place on a serving platter or in a salad bowl and sprinkle with fresh basil, coriander, and nuts.
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 kitchen shears or clean scissors.