Thai Noodle Salad
Bursting with vibrant flavors and a medley of colors, this refreshing Thai Noodle Salad is the perfect fusion of texture and taste. Silky rice noodles serve as the base, while crisp vegetables like carrot, red bell pepper, cucumber, and purple cabbage add irresistible crunch. Fresh cilantro and mint infuse the dish with herbal brightness, while a tangy, umami-rich dressing made with lime juice, fish sauce, sesame oil, and soy sauce ties everything together beautifully. Topped with crunchy peanuts and a hint of garlic, this quick and easy salad comes together in just 25 minutes, making it an excellent option for a healthy lunch or light dinner. Whether you’re looking for a gluten-free meal, a vibrant vegetarian dish, or simply crave authentic Thai-inspired flavors, this customizable noodle salad promises to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large carrot
- 1 medium red bell pepper
- 1 medium cucumber
- 100 grams purple cabbage
- 0.5 cup fresh cilantro
- 0.25 cup fresh mint
- 3 stalks green onions
- 0.5 cup peanuts
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 cloves garlic
- 1 optional fresh red chili
Instructions
Cook the rice noodles according to the package instructions, then drain and rinse them under cold water to stop the cooking process. Set aside.
While the noodles are cooking, prepare the vegetables: peel and julienne the carrot, thinly slice the red bell pepper, cut the cucumber into thin half-moons, and finely shred the purple cabbage.
Chop the cilantro and mint leaves roughly and slice the green onions finely.
If using, finely chop the fresh red chili.
In a small bowl, prepare the dressing by mixing the lime juice, fish sauce, sesame oil, sugar, and soy sauce. Mince the garlic cloves and add them to the dressing. Stir the ingredients until the sugar is dissolved.
In a large bowl, combine the cooked noodles with the prepared vegetables, herbs, and peanuts.
Pour the dressing over the noodle and vegetable mixture and toss everything together until well combined.
Taste and adjust seasoning if necessary. You can add more lime juice for acidity, fish sauce for saltiness, or sugar for sweetness.
Serve the Thai Noodle Salad in bowls, garnished with additional peanuts and herbs if desired.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5808 mg | 253% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 36.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
