SEARCH
More 5 Photos

Spicy Rice Noodle Salad Recipe

Recipe by: Chef John

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
  • 2Combine 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 278 cals
  • 1 (6.75 ounce) package thin rice noodles
  • 3 cloves garlic, minced
  • 1/3 cup seasoned rice vinegar
  • 3 tablespoons fish sauce
  • 1 tablespoon Asian chili paste (sambal), or more to taste
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 4 green onions, chopped
  • 1 cup carrots, cut into thin matchsticks
  • 1/2 cup chopped fresh herbs (basil, mint, and cilantro)
  • 1/2 cup chopped peanuts
  • 1 teaspoon sesame oil
  • 6 grilled boneless, skinless chicken thighs (optional)
  • 1/4 cup Fresno chile peppers, cut into rings (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    278
    14%
  • Fat:
    12.5
    19%
  • Carbs:
    28.5
    9%
  • Protein:
    13.4
    27%
  • Cholesterol:
    32
    11%

Based on a 2,000 calorie diet

5 Photos in the recipe
view all photos
You maybe like