Description
The first time I had a spicy, cold rice noodle salad, it wasn’t the bold flavors that caught me by surprise, but the strange and addictive texture.
Ingredients
- 1 (6.75 ounce) package thin rice noodles
- 3 cloves garlic, minced
- ⅓ cup seasoned rice vinegar
- 3 tablespoons fish sauce
- 1 tablespoon Asian chili paste (sambal), or more to taste
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- 4 green onions, chopped
- 1 cup carrots, cut into thin matchsticks
- ½ cup chopped fresh herbs (basil, mint, and cilantro)
- ½ cup chopped peanuts
- 1 teaspoon sesame oil
- 6 grilled boneless, skinless chicken thighs (Optional)
- ¼ cup Fresno chile peppers, cut into rings (Optional)
Instructions
- Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened
- about 15 minutes. Drain and rinse thoroughly.
- Combine garlic
- rice vinegar
- fish sauce
- chile paste
- brown sugar and salt in a bowl. Stir in green onions
- carrots
- basil
- mint
- and cilantro. Toss in rice noodles
- peanuts
- and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using
- top with grilled chicken and Fresno chiles.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6