Thai Rice-Noodles Salad made with rice noodles and fresh vegetables is the best salad you will serve. This salad is fresh, flavorful and quick to make too! This healthy dish will prove to be a big hit at your home or dinner party. This dish makes a great summertime salad for lunch, snack or side dish that’s low in fat but high in flavor.
Rice noodles are so much lighter in texture and calories than refined flour (maida) noodles, and yet they are so tasty and satisfying to eat. This salad tastes best when eaten fresh, as rice noodles tend to dry out if left for long time. The best part is it takes less than 30 minutes to prepare the noodles and bring the ingredients together to create this light, healthy and vibrant dish!
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
Ingredients
For salad:
- 200 grams Glass Noodles
- 4-5 spring onions, optional
- 2 medium cucumbers, thin long slices
- 1 medium carrot, thin long slices
- Fresh coriander leaves
- 1/4 red bell pepper, thinly sliced
- 1/4 yellow bell pepper, thinly sliced
- 1/4 green bell pepper, thinly sliced
- 1/4 cup dry roasted peanuts, coarsely chopped, for garnish
- 1 tbsp roasted white sesame seeds, for garnish
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For dressing:
- 1 tsp lemon grass stem or dry lemon grass
- 4 dry red chilies
- 1 tsp grated ginger
- 2 tbsp lemon juice
- 2 tsp honey
- Salt, to taste
- 1 tsp chopped coriander
- 1 tbsp olive oil
Method
For the dressing:
- 1)
Gather all the ingredients.
- 2)
In a bottle or bowl, mix together all the dressing ingredients with a whisk or shake the bottle well so that all the ingredients are mixed well.
- 3)
Taste test for a sweat-sour balance. Dressing will taste quite strong and salty now but will be tasty when combined with noodles and vegetables.
- 4)
This smooth and luscious dressing effortlessly whisks into a pourable blend. Sweat, pungent, savory and spicy flavors are all hallmarks of Thai Cuisine.
For the salad:
- 1)
Fill a bowl with boiling water, add rice noodles. Cover the bowl and let it sit for 5 minutes or until noodles are softened. Drain and add to ice cold water. Leave for about 5 minutes. Drain squeeze and keep it aside.
- 2)
Mix all the chopped vegetables to the boiled rice noodles in a big bowl.
- 3)
Add the dressing and toss it well so that everything is well combined. Do the taste test if you feel it’s less spicy, salty or sour and balance the flavors accordingly.
- 4)
Now add the roasted peanuts and sesame seeds and toss well.
- 5)
Transfer to a serving bowl or platter and sprinkle with fresh coriander leaves, peanuts and sesame seeds.
- 6)
Now our yummy and flavorful salad it ready to enjoy!
Notes
Tips:
1. It is very important to rinse the noodles with cold water as this will keep them from clumping together and being sticky.
2. If noodles are too long and getting tangled, then cut them into smaller length with the help of scissors.
3. If you are not consuming salad immediately, then keep your vegetable, noodles, dressing and peanuts separately in the refrigerator because if we mix everything then vegetables and other ingredients will loose their crunch and freshness. Just mix everything before serving.
4. Chop all the vegetable thinly length wise as they combine well when tossed with noodles.
Variations:
There are endless ways to make this Thai Noodle Salad new and exciting: –
1. Add Pineapple, Papaya or Mango.
2. Add protein by adding Tofu or Paneer cubes.
3. You can swap peanuts with cashews.
4. Instead of white sesame seeds you can use black sesame seeds.
5. To the dressing you can add peanut butter too.
