Servings: 6 to 8
Packed with bright lime flavor, a touch of spicy heat, and just the right amount of crunch, this noodle salad is great for lunch or dinner.
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This recipe could really be improved with the addition of some sesame oil. I found it did not meet my expectations of the salty/sweet combo.
this dish is delicious. don't blame the recipe if you can't cook a noodle. added more fish sauce on top because I am a fish sauce addict. also added cooked shrimp on top. fresh and minty and salty and YUM.
Made this for a group of friends with Thai Beef salad and thought it was a great combination. As the other reviewer stated you can cook the noodles in hot water and drain. I found that I needed a very large bowl to mix it all properly, in the end I used a very large tupperware bowl and mixed with my hands. I used more lime juice and fish sauce proportionally but like many recipes you can adjust the taste for your audience, this time I didn't make it as spicy.
Disappointed. The rice noodles were gummy even though I watched them carefully and rinsed them thoroughly. I've seen other recipes where the noodles are soaked in hot water and then rinsed once they are soft. I have had better results that way. I also felt something was missing, not the proper mix of sweet, salty, sour and hot. Bummed because I made a large amount of this and served it with chicken gang gai. Tomorrow I will make a batch of nuoc cham and add it and hope to save it for a second use.
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