Easy 31 min

Thai Rice Noodle Salad

american_region asian caribbean chinese european filipino greek indian italian japanese korean mediterranean middle eastern region thai vietnamese side main drink sweet spicy sour savory umami medium fast

Prep

22 min

Cook

9 min

Total

31 min

Ingredients (12)

1 (8 ounce) package dried rice noodles g

1 tablespoon olive oil g

¼ head romaine lettuce, chopped g

¼ red bell pepper, diced g

¼ cup chopped red onion g

3 green onions, chopped g

¼ cucumber, diced g

2 tablespoons chopped fresh basil, or to taste g

2 tablespoons chopped fresh cilantro, or to taste g

1 (1 inch) piece fresh ginger root, minced g

¼ jalapeno pepper, seeded and minced g

2 cloves garlic, minced g

Nutrition

kcal

fat

carbs

protein

Instructions

Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.

Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.

Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.