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!
- 4 cups chopped cabbage or asian salad mix (salad only, no crisps)
- 8 oz rice noodles
- 3– 4 tbsp tamari (gluten free soy sauce)
- 2 tbsp rice vinegar
- 1/2 tsp minced garlic
- 1/4 cup chopped green onion or chives
- 3 tbsp chopped roasted nuts
- 2 tbsp sweet chili pepper sauce (Ex: Thai Kitchen brand)
- 3 tsp sesame oil
- 1/2 c Cilantro to garnish
- Splash of lime juice and sliced lime to garnish
- Optional topping – sliced grilled cooked protein of choice (see notes)
- First cook your rice noodles according to instructions. Usually takes around 8 minutes or less. Rinse in cold water.
- After the rice noodles are cooked, place them in a large bowl and add in 2 to 3 tsp sesame oil, pepper, salt, and asian chili sauce. Mix and place in fridge to cool. For best flavor and resistant starch, let it sit for at least an hour.
- After it’s cooled, toss your noodles with the rest of your ingredients. You can lightly saute or steam your cabbage salad first or leave it raw. Mix with you nuts, tamari sauce, onion, vinegar, and garlic. Add more pepper and sesame seed and/sesame oil if desired.
- Toss in bowl and squeeze fresh lime juice on top. Add red pepper flakes for extra spice! Chopped Cilantro to garnish.
- Serve or keep in fridge for when ready.
- If you want to make this dish a main meal, add 8 ounces of a cooked protein. Example; steak strips, chicken, shrimp, tofu, etc.
Nutrition below is for the Thai Rice Noodle Salad one, no meat added.
Protein options – cooked chicken, shrimp, beef, or even tempeh or tofu!
- Category: salad
- Method: stove
- Cuisine: asian
Keywords: salad, rice noodles, asian, thai, healthy, vegetarian