This Thai noodle salad recipe is loaded with crisp veggies, zesty cilantro and lime, and crunchy peanuts. It’s an irresistible and healthy side dish that comes together in 15 minutes.
Everyone probably has a different definition of what “weird” is when it comes to food. Maybe you don’t like mushrooms. Maybe you just can’t deal with cilantro. Maybe pudding freaks you out (🙋).
Coming from a person who used to shy away from things like spinach, avocado, and tomatoes, I’m here to tell you about weird foods that are the good kind of weird.
It’s no secret that we’re obsessed with ethnic foods around here. We’ve curried cashews. We’ve pretended to know something about Indian cooking, see here and here. And we’ve made what I believe to be the best damn Thai meatball recipe in existence.
Take it from a couple who grew up in the Midwest –
liking loving ethnic food is weird.
This noodle salad – is weird. In the best, most mouthwatering, keep-you-coming-back-for-more, I-don’t-understand-why-it’s-so-good way. I don’t like to use the word “addictive” when I’m talking about food – in fact, I don’t think I ever have in any of our posts. But this salad right here? It’s addictive.
It’s got this funky mixture of things going on that is confusing and make so much sense all at the same time. It’s all about the combination of textures and flavors in this salad. There’s tangy lime, crisp veggies, salty tamari, zesty cilantro, crunchy peanuts, slippery noodles, and sneaky, tiny peppers thrown in for a hint of heat when you least expect it.
With spring upon us and summer right around the corner, this salad should be your new go-to. Take it to work for lunch. Take it to cookouts. Make it for your family. Trust me – you’ll knock their socks off with this one.
- Serves: 6
- Calories: 290
- Fat: 0.7 g
- Saturated fat: 0.1 g
- Unsaturated fat: 0.7 g
- Trans fat: 0 g
- Carbohydrates: 48.3 g
- Sugar: 5.3 g
- Sodium: 716.1 g
- Fiber: 4.2 g
- Protein: 6.5 g
- Cholesterol: 0 g
- 2 vine tomatoes, sliced and seeded
- 2 bell peppers, julienned
- 8 green onions, thinly sliced
- ¼ cup cilantro, packed
- 4 green chillies
- juice of 3 limes, about ½ cup
- 3-4 Tablespoons tamari or soy sauce
- 1 Tablespoon cane sugar
- 14 oz. rice noodles
- Prepare vegetable ingredients as described above.
- Bring a large pot of salted water to a boil. Cook rice noodles 4-5 minutes until they reach desired consistency. Drain the noodles. Rinse in a bowl of cold water and drain again.
- In a large bowl, combine noodles, tomatoes, onion, bell peppers, cilantro, lime juice, chilies, sugar, and peanuts.