Loved it! Really easy and fast to make, and very adaptable to other veggies and herbs. I have made it with red pepper, Asian basil, and cooked edamame beans for example. As noted by another reviewer, you can use soba noodles or other Asian noodles instead of the rice version. Thanks for a great recipe.
This salad was good. Added sesame oil as the sauce was a little acidic. Also added grilled shrimp. A great summer dinner salad with the shrimp!
Very good. Made it with the spicy beef with peanuts and chilis. The beef was so spicy that next time I will go lighter on the peppers in this salad. Very light and refreshing with the beef.
Delicious! Perfect for a quick easy summer dinner, with added shrimp or tofu if desired. I prepared the rice noodles differently, pouring boiling water over them in a mixing bowl and letting them "steep" for about three minutes. Drain, run cold water over them in a colander, and mix with other ingredients. This method keeps your noodles from getting gummy. The dressing makes this otherwise very flexible recipe. I've also made it with pea shoots from the farmer's market in place of mung bean sprouts. Yummy.
Fantastic! I made this as a main dish by adding shrimp. I didn't have rice noodles in the house so I subsituted soba noodles. My husband and I loved the salad - this recipe is a keeper!
This can be described as a "Pad Thai Salad." Time consuming, but well worth it-a delicious Asian salad for a hot summer day. I omitted the romaine lettuce and used more bean sproutss. This recipe can be adapted for a main dish salad-add cooked chicken, pork, shrimp, or tofu.