Thai Rice Noodle Salad

Thai Rice Noodle Salad

Salad Pasta Salad Vegetarian Pasta Salad

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Servings per recipe: 4
Calories per serving: 472
Preparation time: 20m
Total cooking time: 30m


  • 1 (8 ounce) package dried rice noodles
  • 1 tablespoon olive oil
  • 1/4 head romaine lettuce, chopped
  • 1/4 red bell pepper, diced
  • 1/4 cup chopped red onion
  • 3 green onions, chopped
  • 1/4 cucumber, diced
  • 2 tablespoons chopped fresh basil, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 1 (1 inch) piece fresh ginger root, minced
  • 1/4 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • Sauce:
  • 1/3 cup olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup white sugar
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika


  • 1   Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
  • 2   Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
  • 3   Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Nutrion facts:

Total Fat 21.9g 34%
    Saturated Fat 3.0g  
Cholesterol 0mg  
Sodium 1592mg 64%
Potassium 226mg 6%
Total Carbohydrates 65.2g 21%
Dietary Fiber 2.4g 10%
Protein 3.9g 8%
Sugars 14g  
Vitamin A 1827IU  
Vitamin C 20mg  
Calcium 42mg  
Iron 1mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 26mg  
Folate 49mcg