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.
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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