Name: Spicy Rice Noodle Salad with Peanuts
Prep time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 (6.75 ounce) package thin rice noodles; ⅓ cup seasoned rice wine vinegar; 3 tablespoons fish sauce; 3 cloves garlic, minced; 1 tablespoon Asian chili paste, such as sambal oelek; 1 teaspoon brown sugar; ¼ teaspoon salt; 4 green onions, chopped (plus extra for garnish); 1 cup carrots, cut into thin matchsticks; ½ cup chopped fresh herbs (basil, mint, and cilantro); ½ cup chopped peanuts (plus extra for garnish); 1 teaspoon sesame oil; 6 grilled boneless, skinless chicken thighs (optional); ¼ cup Fresno chile peppers, cut into rings (optional)

Description

A refreshing and texture-rich cold salad featuring thin rice noodles, fresh herbs, crunchy vegetables, and a bold, tangy dressing. Perfect as a light lunch or side dish.

Ingredients

1 (6.75 ounce) package thin rice noodles
⅓ cup seasoned rice wine vinegar
3 tablespoons fish sauce
3 cloves garlic, minced
1 tablespoon Asian chili paste, such as sambal oelek
1 teaspoon brown sugar
¼ teaspoon salt
4 green onions, chopped (plus extra for garnish)
1 cup carrots, cut into thin matchsticks
½ cup chopped fresh herbs (basil, mint, and cilantro)
½ cup chopped peanuts (plus extra for garnish)
1 teaspoon sesame oil
6 grilled boneless, skinless chicken thighs (optional)
¼ cup Fresno chile peppers, cut into rings (optional)

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Instructions

Gather all your ingredients and prep the vegetables and herbs as directed.
Place the dry thin rice noodles into a large heat-proof bowl.
Cover the noodles completely with hot water.
Stir occasionally and let them soak for about 15 minutes.
Drain excess water and transfer the noodles into a large mixing bowl.
In a small bowl, whisk together seasoned rice wine vinegar, fish sauce, minced garlic, Asian chili paste, brown sugar, salt, and sesame oil to make the dressing.
Pour the dressing over the noodles and add chopped green onions, carrots, and fresh herbs.
Sprinkle in chopped peanuts for crunch.
Toss everything together gently to coat the noodles evenly.
Optionally, top with chopped Fresno chiles or grilled chicken.
Cover the bowl and let the salad rest for 30 minutes to allow the noodles to absorb the spicy, savory dressing.
Garnish with additional green onions and chopped peanuts before serving.

Notes

For a vegan version, substitute fish sauce with a plant-based alternative.
You can customize the level of spiciness by adjusting the amount of chili paste.
The salad can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
Allow the noodles to soak for no more than 15 minutes to keep them firm and chewy.

Prep Time: 10
Category: Lunch
Method: No-Cook / Soaking
Cuisine: Asian