Thai noodle salad melds the bright flavors of lime, cilantro and mint to coat the noodles and make it an excellent mason jar lunch as it marinates overnight. I often make this salad when I am craving a hit of summer fresh flavours. It lends it self well to the addition of cooked chicken, shrimp or tofu to boost the protein content. This base recipe is vegetarian, gluten free and nut free but a sprinkle of chopped peanuts is lovely on it if you don’t have any allergies.
I make a large batch so that we can enjoy it for dinner and have left overs for lunch the next day , that will feed my family of 5 twice. If you are making this to keep in mason jars for a weeks worth of Thai Noodle Salad jar lunches then I would only add the dressing a night or two before you are going to eat it so it doesn’t get too soggy but it will be delicious either way.
- 1/2 package of rice vermicelli (that is two "bundles" as there is usually four in a package)
- 1 large red pepper julienne
- 1 English cucumber cut into 4 pieces and julienne (or this is a good time to use your spiralizer)
- 2 medium carrots grated (again use the spiralizer if you have one)
- 1/4 cup of chopped fresh cilantro ( this is about half a good sized bunch
- 2 tablespoons chopped fresh mint ( this will probably use up the whole bunch)
- 1/2 cup chopped peanuts (optional)
- 2 limes juiced
- 1/2 cup Sweet Thai Chili Sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- Bring a large pot of water to boil. Remove from heat. Add rice vermicelli noodles and stir to separate. Let stand 5 to 7 minutes or until noodles are tender but firm. Rinse under cold water and drain well.
- For the dressing, mix all ingredients in medium bowl then set aside.
- In a large bowl place your chopped and julienne vegetables and fresh herbs, add cooled noodles and dressing, then toss to combine.
- You can garnish the Thai Noodle Salad with peanuts and more chopped cilantro or top with cooked chicken, shrimp or tofu.