Spicy Rice Noodle Salad Recipe - Allrecipes.com
Spicy Rice Noodle Salad Recipe
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Spicy Rice Noodle Salad
See how to make a simple, spicy and delicious rice noodle salad. See more
  • READY IN 50 mins

Spicy Rice Noodle Salad

Recipe by  

"The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
  2. Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2012

I thought it was great! I did not have fish sauce so I added soy sauce. I didn't have fresh herbs so i added dried herbs and I decided not to add sesame oil because I want it to be healthier! Still came out great!

Most Helpful Critical Review
Jan 20, 2013

I was a bit disappointed with this recipe. The dressing is lacking something, maybe more brown sugar,lime and ginger and a little oil? Also, the dressing just runs to the bottom of the bowl, the noodles didn't soak up the dressing even after having sat in the refrigerator overnight. (Another reviewer suggested some peanut butter in the dressing which is an excellent idea.) It is a difficult salad to plate and eat with the noodles being so long - I would break up the noodles a little before soaking them. I did serve this with grilled chicken but I used the recipe for Shoyu Chicken for the marinade for the chicken.

May 13, 2013

Cilantro is a love-it or hate-it herb. I happen to HATE it. I left it out, and used siracha in place of the sambal. After they were softened, I used my kitchen shears to cut the noodles uop into smaller legnths. To up the veggies, I used half again as many carrots and about 1 cup of steamed edamame. Doubled the dressing and put it all in a "tupperware" bowl. Stuck it in the fridge and before I went to bed, I turned the bowl upside down to let the dressing run back through the noodles. I got n ice saturation of flavor that way and it was perfect to put in a smaller bowl to take for lunch the next day. I also had if for dinner the same evening with leftover ribeye thinly sliced on top. Nice make-ahead light supper for us. Will do again.

Jan 20, 2014

This is a lovely recipe, used siracha and added a bit more sesame oil. Didn't have the Thai basil, but will use next time.

Dec 27, 2013

I didn't think it was that spicy, so I added more garlic, fish sauce, chili paste and brown sugar, plus a diced red bell pepper and extra cilantro and mint. Garnished with extra peanuts and bell pepper for a Christmas coffee hour. Yummy!

Jul 25, 2013

I actually enjoyed this! Made the dressing as written and loved it! I went for what I had on hand such as using small flat noodles and sprinkled a little of dried-freeze basil. I dislike mint and cilantro. I love rice noodle salad with cucumbers so I added that. Totally forgot about sesame oil. I will try next time, but a teensy but though because it can overpower the whole dish.

Jun 15, 2013

I LOVED this salad! So refreshing on a hot summer day. The carrots give a nice crunch and some added texture. I love Asian food but I've never used fish sauce before and I was a bit apprehensive. However all of the flavors work together perfectly. Don't be afraid! I think this salad is going to be in heavy rotation this summer at my house. I will say, the rice noodles took forever to soften just sitting in hot water so I ended up boiling them and then hitting them with cold water and it was fine.

Mar 05, 2013

I really like that recipe , instead of the chicken I put shrimp.


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 727 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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