Ingredients
Scale
Gathering fresh ingredients is like a mini adventure for me; it reminds me of my childhood, when my mom would turn a simple shopping trip into a culinary treasure hunt. Here’s what you’ll need for this colorful salad:
- 8 ounces rice noodles or vermicelli
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 cup chopped peanuts (optional for crunch)
- 1/4 cup soy sauce or tamari (for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili paste (adjust for spice preference)
Instructions
Okay, let’s get cooking! This is where the magic happens. I promise it’s super easy, and you’ll feel like a culinary rockstar in no time.
- Bring a large pot of water to a boil. Once boiling, add the rice noodles and cook according to package instructions, usually about 4-5 minutes. Stir occasionally to prevent sticking.
- While the noodles are cooking, prepare your dressing. In a small bowl, whisk together the soy sauce, lime juice, sesame oil, honey, and chili paste until well combined.
- Once the noodles are ready, drain them and rinse under cold water to stop the cooking process. This keeps them from getting mushy.
- In a large mixing bowl, combine the drained noodles, shredded carrots, sliced bell pepper, cucumber, bean sprouts, cilantro, and green onions.
- Pour the dressing over the salad and toss everything together gently until well coated.
- If you’re adding peanuts for crunch, sprinkle them on top just before serving to keep them crispy.
- Serve immediately or chill for a few minutes in the refrigerator to let the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: 15-Minute Thai Noodle Salad, recipe, cooking, food