Thursday, 08 October 2015 11:37

Thai Rice Noodle Salad

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Recipes which are complete meal in itself and require less effort and time are on everyone's wish list. Cold rice noodle salad in peanut sauce dressing is a perfect example of that. Dressed in creamy and nutty peanut sauce, this salad will become your favourite on the go lunch or dinner. By the time the kettle as boiled for steeping your rice noodles, you've prepped your veggies, dressing and toppings, making this one of the fastest and tastiest dish in the East.


1 pkg (250 g) thin rice noodles

6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 1/2 tablespoons sugar

1 tablespoon oriental sesame oil

1 tablespoon minced peeled fresh ginger

1/2 teaspoon cayenne pepper

1 large orange bell pepper, cut into matchstick-size strips

2 large carrots, peeled into long strips with a carrot peeler, or julienned

1/2 cup chopped green onions

5 large Napa cabbage leaves, thinly sliced

1/4 cup chopped fresh cilantro, as garnish

1/3 cup of roasted peanuts or cashews, coarsely chopped, as garnish


Combine first 7 ingredients in small bowl; whisk to blend. Set dressing aside.

Place noodles in a large bowl and cover with boiling water. Set aside for 2 to 5 minutes. Drain, then rinse under cold running water and drain again very well.

Add noodles, dressing and prepared vegetables to bowl and toss well. Sprinkle with cilantro and peanuts.

Last modified on Thursday, 08 October 2015 12:05
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