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.

Ingredients

1/2 cup fresh lime juice (from about 2 large limes)
1/4 cup finely chopped fresh cilantro
2 Tbs. fish sauce
2 Tbs. granulated sugar
1 Tbs. minced ginger
3 large cloves garlic, minced
1 Thai bird chile, seeded and minced
8 oz. dried rice noodles (about 1/4 inch thick)
8 cups thinly sliced iceberg lettuce (from 1 large head)
1 large carrot, shaved into ribbons (use a vegetable peeler)
1 large cucumber, peeled if you like, cut into 1/2 inch dice
5 medium radishes, thinly sliced
1 cup fresh mint leaves
1/2 cup salted peanuts, coarsely chopped

Calories (kcal) : 200
Fat Calories (kcal): 45
Fat (g): 5
Saturated Fat (g): .5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 2.5
Cholesterol (mg): 0
Sodium (mg): 530
Carbohydrates (g): 36
Fiber (g): 3
Protein (g): 5

Preparation

In a small bowl, combine the lime juice, cilantro, fish sauce, sugar, ginger, garlic, and chile and let sit for at least 10 minutes.
Meanwhile, bring a large pot of well-salted water to a boil. Add the rice noodles and stir immediately. Cook the noodles, stirring frequently, until just tender, about 4 minutes. Drain and rinse the noodles with cold water until cool to the touch.
In a large salad bowl, combine the noodles with the lettuce, carrot, cucumber, radishes, and mint leaves. Toss the salad with the dressing and garnish with the peanuts.

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Reviews (4 reviews)

45allison | 05/23/2016
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.
My_dog_Basil | 08/08/2011
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.
octobergirl17 | 07/25/2011
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.
Dparkercooks | 07/17/2011
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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Name: Vietnamese-Style Rice Noodle Salad
Yield: 6 to 8 servings
Cuisine: Asian
Ingredients: 1/2 cup fresh lime juice (from about 2 large limes); 1/4 cup finely chopped fresh cilantro; 2 Tbs. fish sauce; 2 Tbs. granulated sugar; 1 Tbs. minced ginger; 3 large cloves garlic, minced; 1 Thai bird chile, seeded and minced; 8 oz. dried rice noodles (about 1/4 inch thick); 8 cups thinly sliced iceberg lettuce (from 1 large head); 1 large carrot, shaved into ribbons (use a vegetable peeler); 1 large cucumber, peeled if you like, cut into 1/2 inch dice; 5 medium radishes, thinly sliced; 1 cup fresh mint leaves; 1/2 cup salted peanuts, coarsely chopped