Thai salad with rice noodles
6 servings
30 minutes
Thai salad with rice noodles is a vibrant and aromatic dish that reflects the true spirit of Thai cuisine. Its roots trace back to the rich traditions of Thailand's street food, where fresh vegetables, spicy sauces, and crunchy nuts create an unforgettable symphony of flavors. This salad combines the lightness of rice noodles with crunchy carrots and green peas, complemented by the spiciness of chili peppers and the freshness of cilantro. The dressing made from soy sauce, sesame oil, and lime juice gives the dish a unique balance of sweetness, acidity, and spiciness. Thai salad is perfect for a light lunch or festive table, refreshing the taste and offering Eastern notes of enjoyment.
1
Place the peas in a colander and submerge in boiling water for 2-3 minutes to soften. Rinse with cold water.
- Snap peas: 250 g
2
Pour boiling water over the noodles, let it sit for 4 minutes, rinse with cold water, and drain.
- Rice noodles: 300 g
3
Cut the carrot into strips, slice the onion at an angle. Remove the seeds from the chili pepper and chop it finely.
- Carrot: 375 g
- Green onion tops (scallion greens): 13 pieces
- Red chili pepper: 1 piece
4
In a large transparent bowl, combine peas, carrots, onions, sprouts, cilantro, chili pepper, nuts, and noodles.
- Snap peas: 250 g
- Carrot: 375 g
- Green onion tops (scallion greens): 13 pieces
- Bean sprouts: 300 g
- Cilantro: 80 g
- Red chili pepper: 1 piece
- Roasted cashews: 125 g
- Rice noodles: 300 g
5
Mix chili sauce, sesame oil, soy sauce, lime juice, and season. Drizzle the salad with the sauce and mix.
- Chili garlic sauce: 2 tablespoons
- Sesame oil: 5 tablespoon
- Soy sauce: 7.5 tablespoons
- Lime: 1 piece