Taste of Thai Noodle Salad

(courtesy of Sabrina Kelly, owner, Sabrina’s West Street Kitchen in Reno. Serves 2)

Salad base

8 ounces rice noodles, softened in hot water

1 red bell pepper, cut in a julienne

1 small piece daikon, cut in a julienne

1 cucumber, cut in a julienne

1 medium carrot, cut in a julienne

Toppings

Fresh jalapeño, seeded and thinly sliced

Thai basil 

Cilantro

Chopped, unsalted peanuts

Bean sprouts

Lime slices

Dressing

NOTE: Feel free to double if you like it saucy.

¼ teaspoon sesame oil

3 tablespoons soy sauce

1 teaspoon fish sauce

2 tablespoons sugar

1 tablespoon Sriracha

2 tablespoons lime juice

½ teaspoon cornstarch

Combine noodles, bell pepper, daikon, cucumber, and carrot. Combine dressing ingredients until blended. Dress salad to taste. Top with jalapeño, basil, cilantro, peanuts, and sprouts. Serve with lime, Sriracha, and fish sauce. 

 

SCROLL TO TOP