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Spicy Thai Noodle Salad Fresh and Flavorful Delight

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- 8 oz rice noodles - 1 cup carrots, julienned - 1 red bell pepper, thinly sliced - 1 cucumber, spiralized or julienned - 1 cup red cabbage, shredded - 1 cup bean sprouts - ¼ cup fresh cilantro, chopped - ¼ cup roasted peanuts, crushed The rice noodles form the base of this salad. They soak up the dressing well. I love using fresh veggies like carrots and red bell peppers for a crunch. Cucumber adds a refreshing touch, while red cabbage gives a nice color. Bean sprouts add that extra crunch you want. Don't forget the fresh cilantro! It brings a bright flavor. Roasted peanuts add a tasty, nutty finish. - 3 tablespoons lime juice - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon chili paste (adjust for spice level) - 1 tablespoon honey or agave syrup - 1 garlic clove, minced The dressing is key to this salad. Lime juice adds a tangy zing. Soy sauce gives it a salty depth. Sesame oil brings a rich flavor that ties it all together. Chili paste gives the heat, so adjust it to your taste. Honey or agave syrup adds a touch of sweetness. Garlic adds a savory note. Together, these ingredients create a bold dressing that makes this salad shine. Each serving of this salad has about 250 calories. It offers around 7 grams of protein, 10 grams of fat, and 36 grams of carbs. This salad is light yet filling. It gives you energy without weighing you down. Plus, the mix of fresh ingredients provides vitamins and minerals. Enjoy this healthy and tasty dish as a meal or a side! {{ingredient_image_1}} To cook rice noodles, start by boiling water. Add the noodles and cook as per the package. Usually, this takes about 5 to 7 minutes. Once they are soft, drain the noodles. Rinse them under cold water to stop the cooking process. This also helps cool them down. To avoid sticky noodles, make sure to rinse them well. You can also toss them with a little oil after rinsing. This keeps them separate and ready for the salad. Next, we need to prepare the vegetables. For carrots, use a sharp knife to cut them into thin strips. This is called julienning. For the cucumber, you can spiralize it or cut it in the same way. Mix all the vegetables in a large bowl. You want the red bell pepper, red cabbage, and bean sprouts to blend well with the carrots and cucumber. Toss them gently to combine without bruising the veggies. Now, let's make the dressing. In a small bowl, add lime juice, soy sauce, sesame oil, chili paste, honey, and minced garlic. Use a whisk to mix them well until smooth. To adjust the spice level, taste the dressing. If you want it hotter, add more chili paste. If you prefer it milder, use less. This is your chance to make it just right for your taste. Finally, it's time to combine everything. Add the cooled rice noodles to the bowl with the vegetables. Pour the dressing over the top. Use tongs to toss everything together well. Next, fold in the chopped cilantro and crushed peanuts. Save a little of the peanuts for garnish later. Taste the salad and adjust seasoning if needed. You can add more lime juice or soy sauce if you like. Let the salad sit for about 10 to 15 minutes before serving. This helps all the flavors mix nicely. Serve the salad in a big bowl or individual plates. Don’t forget the reserved peanuts and cilantro for a nice touch! To make your Spicy Thai Noodle Salad just right, focus on seasoning. Taste your dish as you go. If it needs more punch, add lime juice or soy sauce. For spice, adjust the chili paste. Start with one tablespoon and add more if you like heat. Fresh herbs can make a big difference. I love adding cilantro because it brightens up the salad. You can also use mint or basil for a different twist. Just chop them finely and mix them in at the end. Presentation matters! Serve the salad in a big bowl or on individual plates for a lovely touch. For a pop of color, sprinkle extra crushed peanuts and cilantro on top. This adds a nice crunch, too. Pair this salad with grilled chicken or shrimp for a full meal. You can also serve it with spring rolls for a fun side. Both add flavor and texture. Timing is key for the best results. Start by cooking the rice noodles first. While they cool, prep your veggies. This keeps everything fresh. You can chop and store your veggies ahead of time. Just keep them in the fridge in a sealed container. This way, you can easily toss the salad together when you are ready. Pro Tips Fresh Ingredients: Use fresh vegetables for the best flavor and crunch. They add vibrant color and nutrients to your salad. Chill Time: Allow the salad to sit for 10-15 minutes before serving. This helps the flavors to meld beautifully. Adjust Spice Level: Feel free to adjust the amount of chili paste in the dressing to suit your heat preference. Crunch Factor: For extra crunch, toast the peanuts lightly before adding them to the salad. {{image_2}} You can replace rice noodles with other types. Try using whole wheat noodles. They add a nice texture. You can also use zucchini noodles for a low-carb option. If you want gluten-free noodles, rice noodles are a great choice. You can also look for gluten-free pasta made from brown rice or quinoa. Add proteins for a heartier meal. Grilled chicken or shrimp works great. Tofu is a fantastic option for a vegetarian dish. You can also add hard-boiled eggs. For veggies, consider adding snap peas or radishes. They bring a nice crunch and extra nutrition. Spice up the dressing by using sriracha or red pepper flakes. You can mix in peanut butter for a creamier texture. For vegan options, swap honey with maple syrup or agave. You can also reduce soy sauce and add more lime juice for a fresh twist. To keep your Spicy Thai Noodle Salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps maintain its crunch. You can enjoy the salad for up to three days. Look out for signs of spoilage. If you see wilting vegetables or a sour smell, it’s time to toss it. You might not need to reheat this salad, but if you do, use the stovetop. Heat it gently in a pan for a few minutes. This keeps the veggies fresh and crunchy. Avoid using the microwave, as it can make the noodles soggy. Instead, serve the salad cold for the best taste. For easy meal prep, chop your veggies ahead of time. Store them in separate containers. Cook the rice noodles in advance, too, but keep them separate. This way, you can mix everything just before eating. It saves time on busy days and keeps the salad fresh and tasty. Spicy Thai Noodle Salad is a bright and crunchy dish. It comes from Thailand and mixes fresh veggies with tasty noodles. This salad is popular for its bold flavors and spicy kick. You can enjoy it as a side or a light meal. The dish highlights rice noodles, fresh herbs, and a zesty dressing. It’s a great way to experience Thai cuisine at home. Yes, you can make this salad ahead of time. To do this, prepare the salad ingredients and store them separately. Keep the dressing in a jar or container. When you are ready to serve, mix everything together. This keeps the noodles and veggies fresh and crunchy. You can store the salad in the fridge for up to two days. Just remember to toss it again before serving. Yes, this salad can be gluten-free. Use gluten-free soy sauce instead of regular soy sauce. You can also substitute rice noodles with gluten-free options like zucchini noodles or quinoa noodles. This way, anyone with gluten sensitivity can enjoy this tasty dish without worry. To make the salad less spicy, use less chili paste in the dressing. You can start with half a tablespoon and taste it. If it’s still too hot, add more lime juice or honey to balance the heat. Another option is to skip the chili paste and add a bit of ginger for flavor without the spice. Yes, you can use different vegetables in your salad. Feel free to swap in your favorites. Here are some great options: - Bell peppers (any color) - Snap peas - Broccoli florets - Radishes - Green onions These changes can add new textures and flavors to your salad, making it your own! In this article, we explored how to make a Spicy Thai Noodle Salad. We covered essential ingredients, from crisp vegetables to a tangy dressing. I shared steps to cook rice noodles and prepare veggies. We also discussed tips for perfect flavor and serving ideas. Variations let you customize the salad to your taste. Finally, proper storage helps keep leftovers fresh for later. Enjoy this delicious dish knowing you have all the tools to make it uniquely yours. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your meal routine? My Spicy Thai Noodle Salad is a burst of fresh flavors, combining vibrant veggies and a zesty dressing that will tantalize your taste buds. Perfect for lunch or dinner, this dish is both healthy and satisfying. In this post, I’ll guide you through each step to create a colorful, delicious salad that’s sure to impress. Let’s dive in!

Why I Love This Recipe

  1. Fresh Ingredients: This salad is a vibrant mix of fresh veggies that not only taste great but also provide a burst of color and nutrients.
  2. Customizable Spice Level: The chili paste allows you to tailor the heat to your liking, making it perfect for everyone!
  3. Quick to Prepare: With a total time of just 30 minutes, this recipe is perfect for a quick weeknight meal or a last-minute gathering.
  4. Perfect for Meal Prep: This salad holds up well in the fridge, making it an ideal option for meal prep throughout the week.

Ingredients

Main Ingredients for Spicy Thai Noodle Salad

– 8 oz rice noodles

– 1 cup carrots, julienned

– 1 red bell pepper, thinly sliced

– 1 cucumber, spiralized or julienned

– 1 cup red cabbage, shredded

– 1 cup bean sprouts

– ¼ cup fresh cilantro, chopped

– ¼ cup roasted peanuts, crushed

The rice noodles form the base of this salad. They soak up the dressing well. I love using fresh veggies like carrots and red bell peppers for a crunch. Cucumber adds a refreshing touch, while red cabbage gives a nice color. Bean sprouts add that extra crunch you want. Don’t forget the fresh cilantro! It brings a bright flavor. Roasted peanuts add a tasty, nutty finish.

Dressing Ingredients

– 3 tablespoons lime juice

– 2 tablespoons soy sauce

– 1 tablespoon sesame oil

– 1 tablespoon chili paste (adjust for spice level)

– 1 tablespoon honey or agave syrup

– 1 garlic clove, minced

The dressing is key to this salad. Lime juice adds a tangy zing. Soy sauce gives it a salty depth. Sesame oil brings a rich flavor that ties it all together. Chili paste gives the heat, so adjust it to your taste. Honey or agave syrup adds a touch of sweetness. Garlic adds a savory note. Together, these ingredients create a bold dressing that makes this salad shine.

Nutritional Information

Each serving of this salad has about 250 calories. It offers around 7 grams of protein, 10 grams of fat, and 36 grams of carbs. This salad is light yet filling. It gives you energy without weighing you down. Plus, the mix of fresh ingredients provides vitamins and minerals. Enjoy this healthy and tasty dish as a meal or a side!

Step-by-Step Instructions

Cooking Rice Noodles

To cook rice noodles, start by boiling water. Add the noodles and cook as per the package. Usually, this takes about 5 to 7 minutes. Once they are soft, drain the noodles. Rinse them under cold water to stop the cooking process. This also helps cool them down.

To avoid sticky noodles, make sure to rinse them well. You can also toss them with a little oil after rinsing. This keeps them separate and ready for the salad.

Preparing Vegetables

Next, we need to prepare the vegetables. For carrots, use a sharp knife to cut them into thin strips. This is called julienning. For the cucumber, you can spiralize it or cut it in the same way.

Mix all the vegetables in a large bowl. You want the red bell pepper, red cabbage, and bean sprouts to blend well with the carrots and cucumber. Toss them gently to combine without bruising the veggies.

Making the Dressing

Now, let’s make the dressing. In a small bowl, add lime juice, soy sauce, sesame oil, chili paste, honey, and minced garlic. Use a whisk to mix them well until smooth.

To adjust the spice level, taste the dressing. If you want it hotter, add more chili paste. If you prefer it milder, use less. This is your chance to make it just right for your taste.

Combining Ingredients

Finally, it’s time to combine everything. Add the cooled rice noodles to the bowl with the vegetables. Pour the dressing over the top. Use tongs to toss everything together well.

Next, fold in the chopped cilantro and crushed peanuts. Save a little of the peanuts for garnish later. Taste the salad and adjust seasoning if needed. You can add more lime juice or soy sauce if you like.

Let the salad sit for about 10 to 15 minutes before serving. This helps all the flavors mix nicely. Serve the salad in a big bowl or individual plates. Don’t forget the reserved peanuts and cilantro for a nice touch!

Tips & Tricks

Perfecting the Flavor

To make your Spicy Thai Noodle Salad just right, focus on seasoning. Taste your dish as you go. If it needs more punch, add lime juice or soy sauce. For spice, adjust the chili paste. Start with one tablespoon and add more if you like heat.

Fresh herbs can make a big difference. I love adding cilantro because it brightens up the salad. You can also use mint or basil for a different twist. Just chop them finely and mix them in at the end.

Serving Suggestions

Presentation matters! Serve the salad in a big bowl or on individual plates for a lovely touch. For a pop of color, sprinkle extra crushed peanuts and cilantro on top. This adds a nice crunch, too.

Pair this salad with grilled chicken or shrimp for a full meal. You can also serve it with spring rolls for a fun side. Both add flavor and texture.

Cooking and Preparation Timeline

Timing is key for the best results. Start by cooking the rice noodles first. While they cool, prep your veggies. This keeps everything fresh.

You can chop and store your veggies ahead of time. Just keep them in the fridge in a sealed container. This way, you can easily toss the salad together when you are ready.

Pro Tips

  1. Fresh Ingredients: Use fresh vegetables for the best flavor and crunch. They add vibrant color and nutrients to your salad.
  2. Chill Time: Allow the salad to sit for 10-15 minutes before serving. This helps the flavors to meld beautifully.
  3. Adjust Spice Level: Feel free to adjust the amount of chili paste in the dressing to suit your heat preference.
  4. Crunch Factor: For extra crunch, toast the peanuts lightly before adding them to the salad.

Variations

Alternative Ingredients for Noodles

You can replace rice noodles with other types. Try using whole wheat noodles. They add a nice texture. You can also use zucchini noodles for a low-carb option. If you want gluten-free noodles, rice noodles are a great choice. You can also look for gluten-free pasta made from brown rice or quinoa.

Add-Ins for Extra Flavor

Add proteins for a heartier meal. Grilled chicken or shrimp works great. Tofu is a fantastic option for a vegetarian dish. You can also add hard-boiled eggs. For veggies, consider adding snap peas or radishes. They bring a nice crunch and extra nutrition.

Dressing Variations

Spice up the dressing by using sriracha or red pepper flakes. You can mix in peanut butter for a creamier texture. For vegan options, swap honey with maple syrup or agave. You can also reduce soy sauce and add more lime juice for a fresh twist.

Storage Info

How to Store Leftovers

To keep your Spicy Thai Noodle Salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps maintain its crunch. You can enjoy the salad for up to three days. Look out for signs of spoilage. If you see wilting vegetables or a sour smell, it’s time to toss it.

Reheating Tips

You might not need to reheat this salad, but if you do, use the stovetop. Heat it gently in a pan for a few minutes. This keeps the veggies fresh and crunchy. Avoid using the microwave, as it can make the noodles soggy. Instead, serve the salad cold for the best taste.

Meal Prep Options

For easy meal prep, chop your veggies ahead of time. Store them in separate containers. Cook the rice noodles in advance, too, but keep them separate. This way, you can mix everything just before eating. It saves time on busy days and keeps the salad fresh and tasty.

FAQs

What is Spicy Thai Noodle Salad?

Spicy Thai Noodle Salad is a bright and crunchy dish. It comes from Thailand and mixes fresh veggies with tasty noodles. This salad is popular for its bold flavors and spicy kick. You can enjoy it as a side or a light meal. The dish highlights rice noodles, fresh herbs, and a zesty dressing. It’s a great way to experience Thai cuisine at home.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. To do this, prepare the salad ingredients and store them separately. Keep the dressing in a jar or container. When you are ready to serve, mix everything together. This keeps the noodles and veggies fresh and crunchy. You can store the salad in the fridge for up to two days. Just remember to toss it again before serving.

Is this salad gluten-free?

Yes, this salad can be gluten-free. Use gluten-free soy sauce instead of regular soy sauce. You can also substitute rice noodles with gluten-free options like zucchini noodles or quinoa noodles. This way, anyone with gluten sensitivity can enjoy this tasty dish without worry.

How can I make it less spicy?

To make the salad less spicy, use less chili paste in the dressing. You can start with half a tablespoon and taste it. If it’s still too hot, add more lime juice or honey to balance the heat. Another option is to skip the chili paste and add a bit of ginger for flavor without the spice.

Can I use different vegetables?

Yes, you can use different vegetables in your salad. Feel free to swap in your favorites. Here are some great options:

– Bell peppers (any color)

– Snap peas

– Broccoli florets

– Radishes

– Green onions

These changes can add new textures and flavors to your salad, making it your own!

In this article, we explored how to make a Spicy Thai Noodle Salad. We covered essential ingredients, from crisp vegetables to a tangy dressing. I shared steps to cook rice noodles and prepare veggies. We also discussed tips for perfect flavor and serving ideas. Variations let you customize the salad to your taste. Finally, proper storage helps keep leftovers fresh for later. Enjoy this delicious dish knowing you have all the tools to make it uniquely yours. Happy cookin

- 8 oz rice noodles - 1 cup carrots, julienned - 1 red bell pepper, thinly sliced - 1 cucumber, spiralized or julienned - 1 cup red cabbage, shredded - 1 cup bean sprouts - ¼ cup fresh cilantro, chopped - ¼ cup roasted peanuts, crushed The rice noodles form the base of this salad. They soak up the dressing well. I love using fresh veggies like carrots and red bell peppers for a crunch. Cucumber adds a refreshing touch, while red cabbage gives a nice color. Bean sprouts add that extra crunch you want. Don't forget the fresh cilantro! It brings a bright flavor. Roasted peanuts add a tasty, nutty finish. - 3 tablespoons lime juice - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon chili paste (adjust for spice level) - 1 tablespoon honey or agave syrup - 1 garlic clove, minced The dressing is key to this salad. Lime juice adds a tangy zing. Soy sauce gives it a salty depth. Sesame oil brings a rich flavor that ties it all together. Chili paste gives the heat, so adjust it to your taste. Honey or agave syrup adds a touch of sweetness. Garlic adds a savory note. Together, these ingredients create a bold dressing that makes this salad shine. Each serving of this salad has about 250 calories. It offers around 7 grams of protein, 10 grams of fat, and 36 grams of carbs. This salad is light yet filling. It gives you energy without weighing you down. Plus, the mix of fresh ingredients provides vitamins and minerals. Enjoy this healthy and tasty dish as a meal or a side! {{ingredient_image_1}} To cook rice noodles, start by boiling water. Add the noodles and cook as per the package. Usually, this takes about 5 to 7 minutes. Once they are soft, drain the noodles. Rinse them under cold water to stop the cooking process. This also helps cool them down. To avoid sticky noodles, make sure to rinse them well. You can also toss them with a little oil after rinsing. This keeps them separate and ready for the salad. Next, we need to prepare the vegetables. For carrots, use a sharp knife to cut them into thin strips. This is called julienning. For the cucumber, you can spiralize it or cut it in the same way. Mix all the vegetables in a large bowl. You want the red bell pepper, red cabbage, and bean sprouts to blend well with the carrots and cucumber. Toss them gently to combine without bruising the veggies. Now, let's make the dressing. In a small bowl, add lime juice, soy sauce, sesame oil, chili paste, honey, and minced garlic. Use a whisk to mix them well until smooth. To adjust the spice level, taste the dressing. If you want it hotter, add more chili paste. If you prefer it milder, use less. This is your chance to make it just right for your taste. Finally, it's time to combine everything. Add the cooled rice noodles to the bowl with the vegetables. Pour the dressing over the top. Use tongs to toss everything together well. Next, fold in the chopped cilantro and crushed peanuts. Save a little of the peanuts for garnish later. Taste the salad and adjust seasoning if needed. You can add more lime juice or soy sauce if you like. Let the salad sit for about 10 to 15 minutes before serving. This helps all the flavors mix nicely. Serve the salad in a big bowl or individual plates. Don’t forget the reserved peanuts and cilantro for a nice touch! To make your Spicy Thai Noodle Salad just right, focus on seasoning. Taste your dish as you go. If it needs more punch, add lime juice or soy sauce. For spice, adjust the chili paste. Start with one tablespoon and add more if you like heat. Fresh herbs can make a big difference. I love adding cilantro because it brightens up the salad. You can also use mint or basil for a different twist. Just chop them finely and mix them in at the end. Presentation matters! Serve the salad in a big bowl or on individual plates for a lovely touch. For a pop of color, sprinkle extra crushed peanuts and cilantro on top. This adds a nice crunch, too. Pair this salad with grilled chicken or shrimp for a full meal. You can also serve it with spring rolls for a fun side. Both add flavor and texture. Timing is key for the best results. Start by cooking the rice noodles first. While they cool, prep your veggies. This keeps everything fresh. You can chop and store your veggies ahead of time. Just keep them in the fridge in a sealed container. This way, you can easily toss the salad together when you are ready. Pro Tips Fresh Ingredients: Use fresh vegetables for the best flavor and crunch. They add vibrant color and nutrients to your salad. Chill Time: Allow the salad to sit for 10-15 minutes before serving. This helps the flavors to meld beautifully. Adjust Spice Level: Feel free to adjust the amount of chili paste in the dressing to suit your heat preference. Crunch Factor: For extra crunch, toast the peanuts lightly before adding them to the salad. {{image_2}} You can replace rice noodles with other types. Try using whole wheat noodles. They add a nice texture. You can also use zucchini noodles for a low-carb option. If you want gluten-free noodles, rice noodles are a great choice. You can also look for gluten-free pasta made from brown rice or quinoa. Add proteins for a heartier meal. Grilled chicken or shrimp works great. Tofu is a fantastic option for a vegetarian dish. You can also add hard-boiled eggs. For veggies, consider adding snap peas or radishes. They bring a nice crunch and extra nutrition. Spice up the dressing by using sriracha or red pepper flakes. You can mix in peanut butter for a creamier texture. For vegan options, swap honey with maple syrup or agave. You can also reduce soy sauce and add more lime juice for a fresh twist. To keep your Spicy Thai Noodle Salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps maintain its crunch. You can enjoy the salad for up to three days. Look out for signs of spoilage. If you see wilting vegetables or a sour smell, it’s time to toss it. You might not need to reheat this salad, but if you do, use the stovetop. Heat it gently in a pan for a few minutes. This keeps the veggies fresh and crunchy. Avoid using the microwave, as it can make the noodles soggy. Instead, serve the salad cold for the best taste. For easy meal prep, chop your veggies ahead of time. Store them in separate containers. Cook the rice noodles in advance, too, but keep them separate. This way, you can mix everything just before eating. It saves time on busy days and keeps the salad fresh and tasty. Spicy Thai Noodle Salad is a bright and crunchy dish. It comes from Thailand and mixes fresh veggies with tasty noodles. This salad is popular for its bold flavors and spicy kick. You can enjoy it as a side or a light meal. The dish highlights rice noodles, fresh herbs, and a zesty dressing. It’s a great way to experience Thai cuisine at home. Yes, you can make this salad ahead of time. To do this, prepare the salad ingredients and store them separately. Keep the dressing in a jar or container. When you are ready to serve, mix everything together. This keeps the noodles and veggies fresh and crunchy. You can store the salad in the fridge for up to two days. Just remember to toss it again before serving. Yes, this salad can be gluten-free. Use gluten-free soy sauce instead of regular soy sauce. You can also substitute rice noodles with gluten-free options like zucchini noodles or quinoa noodles. This way, anyone with gluten sensitivity can enjoy this tasty dish without worry. To make the salad less spicy, use less chili paste in the dressing. You can start with half a tablespoon and taste it. If it’s still too hot, add more lime juice or honey to balance the heat. Another option is to skip the chili paste and add a bit of ginger for flavor without the spice. Yes, you can use different vegetables in your salad. Feel free to swap in your favorites. Here are some great options: - Bell peppers (any color) - Snap peas - Broccoli florets - Radishes - Green onions These changes can add new textures and flavors to your salad, making it your own! In this article, we explored how to make a Spicy Thai Noodle Salad. We covered essential ingredients, from crisp vegetables to a tangy dressing. I shared steps to cook rice noodles and prepare veggies. We also discussed tips for perfect flavor and serving ideas. Variations let you customize the salad to your taste. Finally, proper storage helps keep leftovers fresh for later. Enjoy this delicious dish knowing you have all the tools to make it uniquely yours. Happy cooking!

Spicy Thai Noodle Salad

A refreshing and spicy salad featuring rice noodles and a variety of fresh vegetables, topped with a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup carrots, julienned
  • 1 whole red bell pepper, thinly sliced
  • 1 whole cucumber, spiralized or julienned
  • 1 cup red cabbage, shredded
  • 1 cup bean sprouts
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup roasted peanuts, crushed
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon chili paste
  • 1 tablespoon honey or agave syrup
  • 1 clove garlic, minced

Instructions
 

  • Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to cool them down. Set aside.
  • In a large mixing bowl, combine the julienned carrots, sliced red bell pepper, spiralized cucumber, shredded red cabbage, and bean sprouts. Toss them together gently to mix.
  • In a small bowl, whisk together all the dressing ingredients: lime juice, soy sauce, sesame oil, chili paste, honey, and minced garlic. Adjust the spiciness based on your preference by adding more chili paste if desired.
  • Add the cooked and cooled rice noodles to the vegetable mixture. Pour the dressing over the salad and toss everything together until well combined.
  • Gently fold in the chopped cilantro and crushed peanuts, reserving a small amount of peanuts for garnish.
  • Taste and adjust seasoning if necessary, adding more lime juice or soy sauce as desired.
  • Let the salad sit for about 10-15 minutes to allow the flavors to meld before serving.

Notes

Serve chilled for the best flavor.
Keyword noodles, salad, spicy, vegetarian

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