Description
Spicy Thai Rice Noodle Salad – 2 Ways! This gluten free rice noodle salad is a healthy addition to any meal or you can make it a main meal by adding protein. Vegan option!
Ingredients
Units
Scale
- 8 ounces rice noodles
- 2 to 3 teaspoons sesame oil, to taste
- 2 Tablespoons sweet chili pepper sauce
- Kosher salt and black pepper, to taste
- 4 cups chopped cabbage or Asian salad mix (veggies only)
- 3 to 4 Tablespoons tamari (gluten free soy sauce)
- 2 Tablespoons rice vinegar
- 1/2 teaspoon minced garlic
- 1/4 cup chopped green onion or chives
- 3 Tablespoons chopped roasted nuts
- Garnish – Lime juice, lime slices, cilantro, red pepper flakes
- Optional Topping – sliced grilled cooked protein of choice (see notes)
Instructions
- Cook the rice noodles according to the instructions (about 8 minutes) then rinse in cold water.
- After the rice noodles are cooked, place them in a large bowl and add sesame oil, chili sauce, salt and pepper. Gently mix together and place in the fridge to cool. For the best flavor and resistant starch, let it sit for at least an hour.
- After the noodles are cooled, stir in the cabbage (leave the cabbage raw or lightly sauté or steam first, if desired) tamari, rice vinegar, garlic, green onion, and nuts.
- Add a squeeze of fresh lime juice and cilantro on top. Top with red pepper flakes for extra spice and/or a cooked protein like steak strips, chicken, shrimp or tofu, if desired.
- Serve immediately or store in the fridge for up to 3 days.
Notes
Nutrition below is for the Thai Rice Noodle Salad no meat added.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: salad
- Method: stove
- Cuisine: asian
Nutrition
- Serving Size:
- Calories: 296
- Sugar: 4.7 g
- Sodium: 776.9 mg
- Fat: 7.2 g
- Saturated Fat: 0.8 g
- Carbohydrates: 53.4 g
- Fiber: 3.5 g
- Protein: 3.8 g
- Cholesterol: 0 mg
