ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Noodle Salad

Photo: Van Chaplin; Styling: Rose Nguyen
Prep time 25 mins
Yield Makes 4 servings
Find fish sauce in the Asian foods section of the supermarket.

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

Nutrition 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

How to Make It

  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.

  4. * Soy sauce may be substituted for fish sauce.