It seems that as much as we try to eat seasonally around here, there are certain meals we crave all year long. This salad is one of our all time favorite meals. It doesn't matter if it is the middle of summer or a freezing cold snow day (like today), we can't get enough. It is refreshing and incorporates the spicy, salty, sweet and sour flavors that we love. I will warn you, this salad is best served the same day. Rice noodles get funky soon after they are made, and who wants day old veggies in a salad? This recipe is also great for dinner with friends since no cooking is involved and it is meant to be served at room temperature.
thai noodle salad
for the salad: (all veggie measurements are based on our preference. feel free to adjust accordingly)
- 8 oz rice noodles, softened in hot water
- 1 red bell pepper, julienned
- 1 small daikon, julienned
- 1 cucumber, julienned
- 3 medium carrots, julienned
- thai chile, thinly sliced
- basil
- cilantro
- lime for garnish
- chopped, unsalted peanuts for garnish
- 1/4 teaspoon of sesame oil
- 3 tablespoons soy
- 1 teaspoon fish sauce
- 2 tablespoons sugar
- 1 tablespoon sriracha
- 2 tablespoons lime juice
That looks awesome, and simple to make. I love all of those flavors as well. It reminds me a lot like the Vietnamese Bun Thi Nuon salad. http://www.simplecomfortfood.com/2012/10/27/vietnamese-grilled-pork-with-noodles-bun-thit-nuong/
ReplyDeleteI just made this tonight, and it is delicious!! I did make a few modifications because I was trying to use what I had on hand (regular pasta instead of rice noodles, no daikon, less sugar in the dressing). I also added some white beans to make it a little heartier. It turned out great, and I look forward to making it again when I'm going to the grocery and can shop for all the ingredients.
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