What a great way to start the weekend! This Thai noodle salad contains so many fresh flavors like cilantro, green onion, and sesame. The best part about this recipe is that it is fully customizable. This recipe is vegetarian friendly, but can also include meat or fish if you choose to! The spice level is also fully customizable.
The combination of the soft noodles with the crunchy lettuce will surely excite your taste buds. With so many different veggies packed into this salad you can get quite a variety of vitamins and minerals in just one meal!
Thai Rice Noodle Salad
¼ cup of lime juice, fresh or bottled
¼ cup fish sauce, (or soy sauce)
1 garlic clove, minced
1 teaspoon hot sauce (sriracha, sambal, or your favorite brand)
1 tablespoon oil (vegetable, or canola oil)
8 ounces of rice noodles, or any other noodle
3 carrots, shredded
3 scallions, thinly sliced
1 cup lettuce, such as romaine
¼ cup of cilantro, chopped
¼ cup of basil, chiffonade (optional)
½ cup peanuts, chopped (optional)
- Bring a large pot of salted water to boil. Cook the noodles according to the package directions. Be careful to not overcook or they will be mushy. Drain and rinse with cold water.
- Meanwhile, make the dressing: whisk together lime juice, fish sauce (or soy sauce), garlic, oil and hot sauce in a small bowl. Set aside.
- Place noodles into a large bowl and add lettuce, carrots, scallions, cilantro, and basil if using . Pour dressing over the salad and toss to coat. Serve cold.