Thai Rice Noodle Salad

Thai Rice Noodle Salad 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.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Sauce:

Time Details

    PREP : 20 mins

    COOK : 10 mins

    TOTAL : 30 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

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

  • 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.

Per Serving: 472 calories; protein 3.9g; carbohydrates 65.2g; fat 21.9g; sodium 1591.5mg.