Thai Noodle Salad
Perfect for warm spring and summer weather, and easy to make ahead! We use this salad as a light and bright base for quickly pan-fried rockfish fillets, but it’s great by itself or with some of last night’s roasted chicken on top for today’s office lunch.
*This recipe is gluten-free, provided your soy sauce is wheat-free* Many brands of soy sauce are fermented with wheat.
Recipe serves 4
Thai Noodle Salad
1 pkg rice stick noodles – small size (back of package stamped with S, M, or L)
1/2 cup grated carrot – rinsed and patted dry in paper towels
2 cups packed shredded cabbage – we don’t use purple because it bleeds, but any green type is good
1/2 bunch green onions – sliced thin
1 small bunch cilantro – washed and dried well, sliced thin all the way down the stems
1/2 cup fresh mint leaves – sliced thin
1/4 cup fresh basil leaves – sliced thin
1 cup fresh bean sprouts, radish sprouts, or pea sprouts (optional)
2 cups packed shredded cabbage – we don’t use purple because it bleeds, but any green type is good
1/2 bunch green onions – sliced thin
1 small bunch cilantro – washed and dried well, sliced thin all the way down the stems
1/2 cup fresh mint leaves – sliced thin
1/4 cup fresh basil leaves – sliced thin
1 cup fresh bean sprouts, radish sprouts, or pea sprouts (optional)
Dressing – mix all ingredients into a jar and set aside. Do not emulsify. Refrigerate if not using within 30 minutes.
1/2 cup vegetable oil
3 tbsp fish sauce
1/4 cup soy sauce or tamari
1 tbsp brown sugar
Juice of 2 fresh limes (about 1/4 cup)
1-3 tsp red chile flakes (adjust depending on your heat tolerance)
1 tsp minced garlic
1 tsp minced ginger
1/2 cup vegetable oil
3 tbsp fish sauce
1/4 cup soy sauce or tamari
1 tbsp brown sugar
Juice of 2 fresh limes (about 1/4 cup)
1-3 tsp red chile flakes (adjust depending on your heat tolerance)
1 tsp minced garlic
1 tsp minced ginger
Boil water in a medium pot. Toss in a tsp of salt, then add the rice noodles. Cook for about 5 minutes, or until done. Cook all the way through, not “al dente” . Remove noodles immediately and plunge into ice cold water. Swirl gently until noodles are cold. Drain well. If serving within 30 minutes, place in a large mixing bowl and cover. If making ahead, toss drained noodles with a tbsp of vegetable oil, cover tightly and chill.
Mix all of the fresh herbs and veggies together in a large salad bowl.
Add the cold, cooked rice noodles.
Give the dressing a good shake and add 2/3rds of it. Get your (clean!) hands in the bowl and gently mix.
If salad sits for awhile, or if you’re a saucy person, you may want to add all of the dressing. Or you can pass the extra at the table.
If you prep ahead, keep the noodles, dressing and fresh stuff separate and chilled. Mix just before serving.