Thai Rice Noodle Salad

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0 reviews

Thai Rice Noodle Salad

Prep 20 m

Cook 30 m

Ready In 50 m

4 Servings

472 Calories


"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."

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  1. 1 (8 ounce) package dried rice noodles

  2. 1 tablespoon olive oil

  3. 1/4 head romaine lettuce, chopped

  4. 1/4 red bell pepper, diced

  5. 1/4 cup chopped red onion

  6. 3 green onions, chopped

  7. 1/4 cucumber, diced

  8. 2 tablespoons chopped fresh basil, or to taste

  9. 2 tablespoons chopped fresh cilantro, or to taste

  10. 1 (1 inch) piece fresh ginger root, minced

  11. 1/4 jalapeno pepper, seeded and minced

  12. 2 cloves garlic, minced

  13. Sauce:

  14. 1/3 cup olive oil

  15. 1/4 cup rice vinegar

  16. 1/4 cup soy sauce

  17. 1/4 cup white sugar

  18. 1 lemon, juiced

  19. 1 lime, juiced

  20. 1 teaspoon salt

  21. 1/4 teaspoon ground turmeric

  22. 1/4 teaspoon paprika


  1. Fill 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.

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

  3. Whisk 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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