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Thai Rice Vermicelli Salad Recipe

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Fresh and Easy Vietnamese Noodle Salad
Fresh and Easy Vietnamese Noodle Salad from www.foodiecrush.com

Description

If you're looking for a light, refreshing, and easy-to-make salad, then you should try this Thai rice vermicelli salad recipe. This dish is a healthy and delicious option for a quick lunch or dinner. It's packed with fresh vegetables, herbs, and rice vermicelli noodles, which are gluten-free and low in calories. The dressing is a tangy mix of lime juice, fish sauce, and sugar, which gives the salad a perfect balance of flavors.

Prep Time

The prep time for this salad recipe is around 15-20 minutes. You'll need to chop the vegetables and herbs, cook the rice vermicelli noodles, and prepare the dressing.

Cook Time

The cook time for the rice vermicelli noodles is around 3-5 minutes. Make sure to follow the instructions on the package.

Ingredients

For the salad:
  • 2 cups of cooked rice vermicelli noodles
  • 1 cup of thinly sliced cucumbers
  • 1 cup of thinly sliced carrots
  • 1 cup of thinly sliced red onions
  • 1 cup of bean sprouts
  • 1/2 cup of chopped cilantro
  • 1/2 cup of chopped mint leaves
  • 1/2 cup of chopped basil leaves
For the dressing:
  • 1/4 cup of lime juice
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1 garlic clove, minced
  • 1 red chili, thinly sliced (optional)

Equipment

  • A pot to cook the rice vermicelli noodles
  • A cutting board and a sharp knife to chop the vegetables and herbs
  • A mixing bowl and a whisk to prepare the dressing

Method

  1. Cook the rice vermicelli noodles according to the instructions on the package. Drain and rinse with cold water to stop the cooking process. Set aside.
  2. In a mixing bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and sliced chili (if using).
  3. In a large bowl, combine the cooked rice vermicelli noodles, sliced cucumbers, sliced carrots, sliced red onions, and bean sprouts.
  4. Pour the dressing over the salad and toss well to combine.
  5. Add the chopped cilantro, mint, and basil leaves to the salad and toss again.
  6. Divide the salad into serving bowls and garnish with extra herbs and sliced chili (if using).
  7. Serve immediately and enjoy!

Notes

You can add or substitute any vegetables or herbs you like in this salad recipe. Some good options are bell peppers, cherry tomatoes, scallions, and Thai basil. If you want to make this salad ahead of time, you can prepare the vegetables and herbs and cook the rice vermicelli noodles in advance. Keep everything separate until you're ready to serve, and then toss with the dressing and herbs.

Nutrition Info

This Thai rice vermicelli salad recipe makes four servings. Each serving has approximately 200 calories, 3g of fat, 38g of carbohydrates, 3g of fiber, and 5g of protein.

Recipe Tips

To make the salad more filling, you can add some protein such as grilled chicken, shrimp, or tofu. You can also sprinkle some roasted peanuts or cashews on top for extra crunch. Make sure to rinse the rice vermicelli noodles with cold water after cooking to prevent them from sticking together. Don't skip the fresh herbs in this recipe as they add a lot of flavor and freshness to the salad. If you can't find Thai basil or mint, you can use regular basil and mint instead.

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