thai noodle salad

"bird and cleaver", "plates", "thai noodle salad", "vegetarian"

It seems that as much as we try to eat seasonally around here, there are certain meals we crave all year long.  This salad is one of our all time favorite meals.  It doesn't matter if it is the middle of summer or a freezing cold snow day (like today), we can't get enough.  It is refreshing and incorporates the spicy, salty, sweet and sour flavors that we love.  I will warn you, this salad is best served the same day.  Rice noodles get funky soon after they are made, and who wants day old veggies in a salad?  This recipe is also great for dinner with friends since no cooking is involved and it is meant to be served at room temperature.

thai noodle salad

for the salad: (all veggie measurements are based on our preference. feel free to adjust accordingly)
  • 8 oz rice noodles, softened in hot water
  • 1 red bell pepper, julienned
  • 1 small daikon, julienned
  • 1 cucumber, julienned
  • 3 medium carrots, julienned
  • thai chile, thinly sliced
  • basil 
  • cilantro
  • lime for garnish
  • chopped, unsalted peanuts for garnish
for the dressing: (feel free to double if you like it saucy)
  • 1/4 teaspoon of sesame oil
  • 3 tablespoons soy
  • 1 teaspoon fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon sriracha
  • 2 tablespoons lime juice
Combine noodles, sweet pepper, daikon, cucumber, and carrot.  Dress to taste.  Top with, chile, basil, cilantro and peanuts.  Serve with lime, sriracha and fish sauce.


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