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
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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.
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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.

 
Apr 07, 2014

Wowee, was I popular at the barbecue on Sunday! I made this great salad - it's sooooo easy and delicious! I made as is but for one thing: I substituted diced green peppers for the green onions as my Boo hates onions, but I put them on the side with some extra crushed peanuts so that people could add garnish to their own salads. This one is definitely a keeper. (BTW, Trader Joe's has pre-shredded carrots which makes it even EASIER!).

 
Jan 02, 2015

I have loved this salad for years - thanks for the recipe. I find that tossing the noodles in the dressing them laying them out on a cookie sheet topped with the veggies makes mixing everything together well much easier. I also add a splash of toasted sesame oil to the soaking water - the noodles then don't stick together and drain off the water better.

 
Jul 22, 2014

The grilled thighs with the marinade was the star of this dish. I actually thought I would love the noodles and my husband would tolerate them but my husband ate seconds and I liked it well enough. I did like the texture and the idea of it all but I didn't "love it". I do think my husband will ask for it in the future and I will definitely save the marinade recipe for the chicken because that was awesome.

 
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!

 

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Nutrition

  • 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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