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Thai Rice Noodle Salad

By admin  

September 18, 2017

"Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles."

  • Prep: 20 mins
  • Cook: 30 mins


1 (8 ounce) package dried rice noodles

1 tablespoon olive oil

1/4 head romaine lettuce, chopped

1/4 red bell pepper, diced

1/4 cup chopped red onion

3 green onions, chopped

1/4 cucumber, diced

2 tablespoons chopped fresh basil, or to taste

2 tablespoons chopped fresh cilantro, or to taste

1 (1 inch) piece fresh ginger root, minced

1/4 jalapeno pepper, seeded and minced

2 cloves garlic, minced


1/3 cup olive oil

1/4 cup rice vinegar

1/4 cup soy sauce

1/4 cup white sugar

1 lemon, juiced

1 lime, juiced

1 teaspoon salt

1/4 teaspoon ground turmeric

1/4 teaspoon paprika

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1Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.

2Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.

3Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.


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