Thai Noodle Salad

Thai Noodle Salad Recipe
Photo: Van Chaplin; Styling: Rose Nguyen
Find fish sauce in the Asian foods section of the supermarket.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calories 329
Caloriesfromfat 19 %
Fat 7.2 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 11.5 g
Carbohydrate 57 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 522 mg
Calcium 53 mg

Ingredients

1 (8-oz.) package vermicelli
1/3 cup chopped fresh cilantro
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1/4 cup fresh lime juice
1 tablespoon fish sauce*
1 tablespoon honey
1 1/2 teaspoons sesame oil
1/4 teaspoon salt
2 carrots, grated
1 cucumber, peeled, seeded, and thinly sliced
1 cup finely shredded cabbage
1/4 cup chopped fresh mint
1/4 cup chopped dry-roasted peanuts

Preparation

1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.

2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.

3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.

* Soy sauce may be substituted for fish sauce.

Note:

Heidi Kinsella, Wilmington, Delaware,

October 2006
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