Thai Rice Noodle Salad With Chili Lime Vinaigrette | Recipe Fund

Thai Rice Noodle Salad With Chili Lime Vinaigrette

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07 Jul 2021

Thai cuisine

Recipe Fund Recipe

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

by Alexis Vill

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Ingredients

US Customary

Metric

0.33 cup of lime juice (about 3 limes, plus more for serving)

3 tbsp of fish sauce

3 tbsp of soy sauce

3 tsp of sugar, to taste

3 tsp of chili sauce, to taste

2 qty of cloves garlic, minced

1 qty of sesame oil

0.5 lbs of dried rice noodles (thin, vermicelli-size)

2 cup of bean sprouts, optional

2 qty of tomatoes, cut, small slices

1 qty of carrot, sliced into matchsticks

4 qty of green onions, finely sliced

1 qty of small green bell pepper, thinly sliced

1 qty of small red or orange bell pepper, thinly sliced

1 cup of cilantro, fresh leaves, roughly chopped

0.5 cup of fresh basil, roughly chopped

0.25 cup of dry-roasted peanuts, lightly chopped

Servings

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Prep Time:

15 Mins

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Cook Time:

7 Mins

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Total Time:

22 Mins

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Servings:

People

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Category:

Thai cuisine

Directions

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