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.
