How To Make Cold Thai Noodle Salad
A refreshing summer meal, this cold Thai noodle salad made of rice pasta is filled with crunchy and healthy vegetables giving a tasty and filling dish!
Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Serves:
Ingredients
- 14ozdried rice noodles
- 1red bell pepper,sliced
- 1yellow bell pepper,sliced
- 1red onion,sliced
- 1carrot,julienned
- ½cucumber,peeled and sliced into crescents with seeds scooped out
- 4ozbamboo shoots,julienned
- ¼cupcilantro,chopped
- white and black sesame seeds,for garnish
For Dressing:
- 1tbspsesame oil
- 1tbspginger,minced
- 3garlic cloves,minced
- ⅓cupvegetable oil
- ⅓cuprice vinegar
- ¼cupsoy sauce
- 1tbspwhite sugar
- 1lime,juiced
- 1tspkosher salt
Instructions
-
Cook the rice noodles according to the directions on the package and drain.
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Let cool for a few minutes then add the rest of the salad ingredients to the bowl.
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In a small bowl, whisk dressing ingredients.
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Add the dressing to the bowl of pasta and vegetables and toss.
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Garnish with white and black sesame seeds.
Nutrition
- Calories: 321.99kcal
- Fat: 11.58g
- Saturated Fat: 0.97g
- Trans Fat: 0.07g
- Monounsaturated Fat: 7.50g
- Polyunsaturated Fat: 2.46g
- Carbohydrates: 49.12g
- Fiber: 2.55g
- Sugar: 4.21g
- Protein: 4.87g
- Sodium: 536.81mg
- Calcium: 31.99mg
- Potassium: 299.64mg
- Iron: 0.90mg
- Vitamin A: 92.28µg
- Vitamin C: 67.32mg
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