Thai rice noodle salad

    30 min

    Rice noodles are tossed with slices of red pepper, lettuce, spring onions, fresh basil, coriander, ginger and a soy sauce-based dressing in this fresh Thai-inspired salad.

    2 people made this

    Serves: 4 

    • 225g dried rice noodles
    • 1 tablespoon olive oil
    • 1/4 head romaine lettuce, chopped
    • 1/4 red pepper, diced
    • 40g chopped red onion
    • 3 spring onions, chopped
    • 1/4 cucumber, diced
    • 2 tablespoons chopped fresh basil, or to taste
    • 2 tablespoons chopped fresh coriander, or to taste
    • 1 (2cm) piece fresh ginger, minced
    • 1/4 jalapeno chilli pepper, seeded and minced
    • 2 cloves garlic, minced
    • Sauce
    • 80 ml olive oil
    • 60ml rice vinegar
    • 60ml soy sauce
    • 50g sugar
    • 1 lemon, juiced
    • 1 lime, juiced
    • 1 teaspoon salt
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon paprika

    Prep:20min  ›  Extra time:10min  ›  Ready in:30min 

    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 pepper, red onion, spring onions, cucumber, basil, coriander, fresh ginger, jalapeno pepper and garlic with rice noodles.
    3. Whisk 80ml olive oil, rice vinegar, soy sauce, sugar, lemon juice, lime juice, salt, turmeric and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

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    Reviews in English (13)


    This is quite delicious even though I reduced the sugar by 75%. The sauce is quite unique.  -  24 Apr 2017


    This was really quite good! I added shredded carrots and bean sprouts to my salad to give it a big more veg/color. I used less sugar in the dressing and topped it with roasted peanuts. My family LOVED it! Even my 3-year-old twins devoured it. This is really simple and fast to make, a perfect chilled salad for summer lunch. Will be making again.  -  26 Jan 2018  (Review from Allrecipes US | Canada)


    First off, I have to say this...I almost NEVER follow a recipe when I'm making something. I use it more as a guideline. When I make a salad like this one, all bets are off. I followed the directions for the dressing but after that, I did my own thing. I wanted a little more Asian flare so I picked up some bamboo shoots and snow peas at the store. Secondly, I thought the red pepper sounded a bit off, so I left it out. And since I hate cilantro, left that out, too. But, I made it twice and after the second time, I'm thinking it needs red, and maybe some yellow, too, so next time, I'll add the pepper but the color remains unknown to me at this time. I loved this salad. It's beyond easy to make, and it's so delish. I hope everyone who tries it, enjoys it as much as I did. Have fun!!!!  -  09 Sep 2017  (Review from Allrecipes US | Canada)

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