Easy Thai Rice Noodle Salad is a light and refreshing dish that combines tender rice noodles with crisp vegetables, all tossed in a tangy and slightly spicy dressing. This salad is perfect for warm days and can be served as a main course or a side dish.
Preparation Time: Approximately 30 minutes
Servings: 4 people
Ingredients:
For the Salad:
- 8 ounces (about 225 grams) dried rice noodles
- 3 cups shredded Napa cabbage
- 2 large carrots, shredded
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh green onions, chopped
- ½ cup chopped peanuts
- 2 tablespoons toasted black sesame seeds
- 8 ounces cooked shrimp, thawed and drained (optional)
For the Dressing:
- ¼ cup peanut butter
- 2 tablespoons tahini
- ¼ cup rice wine vinegar
- ¼ cup sweet chili sauce
- 5 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions:
- Prepare the Noodles:
- Bring a large pot of lightly salted water to a boil.
- Add the rice noodles and cook for 8 to 10 minutes, or until al dente.
- Drain the noodles and rinse under cold water to stop the cooking process.
- Prepare the Vegetables:
- While the noodles are cooking, shred the Napa cabbage and carrots.
- Thinly slice the red, yellow, and green bell peppers.
- Chop the cilantro and green onions.
- Prepare the Dressing:
- In a small bowl, combine the peanut butter, tahini, rice wine vinegar, and sweet chili sauce.
- Add the soy sauce, sesame oil, brown sugar, garlic powder, salt, and black pepper.
- Whisk until smooth and well combined.
- Assemble the Salad:
- In a large bowl, combine the cooked and cooled rice noodles with the prepared vegetables.
- If using, add the cooked shrimp to the bowl.
- Pour the dressing over the noodle and vegetable mixture.
- Toss gently to ensure everything is well coated with the dressing.
- Garnish and Serve:
- Sprinkle the chopped peanuts and toasted black sesame seeds over the top of the salad.
- Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld.
Nutritional Information (per serving):
- Calories: ~350 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 15g
- Sodium: 800mg
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Notes:
- Noodle Texture: Do not overcook the noodles to prevent them from becoming mushy. Rinsing them under cold water helps stop the cooking process and keeps them firm.
- Vegetable Variations: Feel free to add or substitute other vegetables such as snap peas, cucumbers, or shredded purple cabbage for added color and crunch.
- Protein Options: The addition of shrimp adds protein, but you can also use grilled chicken, tofu, or leave it out for a vegetarian option.
- Dressing Consistency: If the dressing is too thick, you can thin it out with a small amount of water or additional rice vinegar to reach your desired consistency.
- Serving Suggestion: This salad can be served immediately, but allowing it to sit in the refrigerator for an hour or two can enhance the flavors.
Enjoy this vibrant and flavorful Thai Rice Noodle Salad as a delightful addition to your meal repertoire!😊