Description

A vibrant and refreshing Thai Noodle Salad packed with crunchy vegetables, fragrant herbs, and a bold, tangy dressing. This dish is a celebration of flavor and texture, ideal for hot days, make-ahead lunches, or light dinners. You’ll love the contrast between soft rice noodles, crisp produce, and nutty toppings—all brought together with a punchy lime and chili dressing. Quick to make, easily customizable, and naturally gluten-free, it’s a recipe you’ll turn to again and again.

Ingredients

Scale

8 oz flat rice noodles

1 red bell pepper, thinly sliced

1 carrot, julienned

½ cucumber, thinly sliced

1 cup red cabbage, shredded

2 green onions, sliced

¼ cup fresh cilantro

¼ cup fresh mint

¼ cup Thai basil (optional)

¼ cup chopped peanuts or cashews

For the Dressing:

Juice of 2 limes

2 tbsp fish sauce (or soy sauce for vegan)

1 tbsp soy sauce or tamari

1 tbsp honey or maple syrup

1 clove garlic, minced

1 tsp grated fresh ginger (optional)

½ tsp chili flakes (or fresh chili to taste)

1 tbsp sesame oil

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Instructions

Soak or cook the rice noodles according to the package instructions. Drain and rinse under cold water. Set aside.
Prep all vegetables and herbs. Slice, shred, and chop as directed.
Make the dressing by whisking all ingredients together in a bowl or shaking in a jar.
In a large mixing bowl, combine noodles, veggies, and herbs. Pour over the dressing and toss until everything is well coated.
Taste and adjust seasoning as needed.
Garnish with chopped nuts and extra herbs before serving. Serve immediately or chill for later

Notes

Use tamari instead of soy sauce for gluten-free needs.
Add grilled shrimp, tofu, or shredded chicken for extra protein.
Make extra dressing—it stores well for up to a week and livens up any salad.

Prep Time: 20 minutes
Cook Time: 5–7 minutes
Category: salad
Method: No-cook/boil and toss
Cuisine: Thai-inspired

Nutrition

Serving Size: 1 bowl
Calories: 385