Name: Thai Rice Noodle Salad With Chili Lime Vinaigrette
Prep time: 15 min
Total time: 22 min
Yield: 6
Cuisine: Thai cuisine
Ingredients: 0.33 cup lime juice (about 3 limes, plus more for serving); 3 tbsp fish sauce; 3 tbsp soy sauce; 3 tsp sugar, to taste; 3 tsp chili sauce, to taste; 2 qty cloves garlic, minced; 1 qty sesame oil; 0.5 lbs dried rice noodles (thin, vermicelli-size); 2 cup bean sprouts, optional; 2 qty tomatoes, cut, small slices; 1 qty carrot, sliced into matchsticks; 4 qty green onions, finely sliced; 1 qty small green bell pepper, thinly sliced; 1 qty small red or orange bell pepper, thinly sliced; 1 cup cilantro, fresh leaves, roughly chopped; 0.5 cup fresh basil, roughly chopped; 0.25 cup dry-roasted peanuts, lightly chopped

This Thai rice noodle salad is light and delicious, and it comes together quickly. It's made using vermicelli rice noodles and loads of fresh summer veggies, which you may add or change depending on what's in season at your local market. You may also add cooked baby shrimp or tofu at the end.

Thai Rice Noodle Salad With Chili Lime Vinaigrette

In a cup or small bowl, mix together lime juice, fish sauce, soy sauce, sugar, chili sauce, minced 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.

Lightly boil rice noodles until al dente, about 7 minutes.

Add 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. 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.

Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and nuts. 

Thai Rice Noodle Salad With Chili Lime Vinaigrette

This Thai rice noodle salad is light and delicious, and it comes together quickly. It's made using vermicelli rice noodles and loads of fresh summer veggies, which you may add or change depending on what's in season at your local market. You may also add cooked baby shrimp or tofu at the end.

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