It’s time for another Meatless Monday recipe, and this week, it’s a Spicy Thai Noodle Salad! When we were visiting my family in Houston a few weeks ago, my mom made this gorgeous salad for us, and I immediately fell in love. I had helping after helping, until I thought I was actually about to burst. Granted, I’d worked up quite an appetite after enduring a fun, yet very intense Yoga class (I’m not as athletic as I once was). So, needless to say, after a few camel poses and some very ungraceful attempts at balancing on every other limb of my body – I was ready for lunch.
Ingredients needed to make Spicy Thai Noodle Salad
For the Salad Base:
- Green and Red shredded cabbage (Hot tip: You can save yourself the trouble and get 2 premixed bags of Shredded Green and Red Cabbage with Shredded Carrots, at Trader Joe’s. If you go this route, you don’t need to get additional carrots)
- Shredded carrots
- Green onion (with white bulb)
- Cilantro (leaves only)
- Rice noodles
Sauce base:
- Soy sauce
- White rice vinegar
- Sweet chili sauce
- Sesame oil
- Garlic
- Red pepper flakes (optional)
- Limes
I’ve always been a huge fan of Thai food, so I guess it comes as no surprise that I’m obsessed with this recipe.
How to make this Spicy Thai Noodle Salad
Place your cabbage, chopped green/white onion, cilantro leaves into a large mixing bowl. Set aside, and turn your attention to the noodles! Using a medium stock pot, fill with water and bring to a boil, and add rice noodles. Follow instructions for al dente. Usually this takes around 4-5 minutes. Remove from heat, and the drain noodles. Rinse well with cold water until rice noodles have cooled down and separate, and they’re not sticking together. Set aside and let drain completely.
Time to make your sauce! Add all ingredients needed to make the sauce base into a mixing bowl, EXCEPT the lime juice and wedges. Whisk your sauce until everything is well incorporated.
Add drained rice noodles to cabbage ingredients and toss lightly to mix – or you can use spatula to fold the noodles in. The choice is up to you! Begin to drizzle your sauce base over the cabbage and noodles, and using a spatula, fold lightly (and gently) until sauce is well incorporate with all ingredients. Be careful not to over work the rice noodles. Cover mixing bowl with plastic wrap and chill in refrigerator for around 1-2 hours before serving (so flavors marry together).
Just before serving, drizzle lime juice over salad mixture and toss. Place salad in individual salad bowls and garnish with lime wedges. Feel free to add offer a side of Ground Fresh Chili Paste for those that want to add some extra heat. This is my favorite brand of Chili Paste.
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Spicy Thai Noodle Salad
- Prep Time: 15 minutes
- Cook Time: 1 hours 30 minutes
- Total Time: 1 hour 45 minutes
Ingredients
Salad base
- 2, 9 ounce bags of Organic Green and Red Shredded Cabbages w/shredded Carrots (Trader Joe’s)
- 1/2 cup green onion, chopped, include the green and white bulb
- 1/2 cup cilantro, leaves only
- 8 ounce box of rice noodles, cooked to dente
Sauce base
- 8 Tbs soy sauce
- 6 Tbs white rice vinegar
- 6 Tbs sweet chili sauce
- 4 Tbs sesame oil
- 1 Garlic clove, minced
- 1 tsp Red pepper flakes
- 6 small limes, 4 limes for freshly squeezed lime juice and 2 limes, sliced for garnish
Instructions
- Place organic cabbage, chopped green/white onion, cilantro leaves in a very large mixing bowl. Set aside.
- Using a medium stock pot, fill with water and bring to a boil. Add rice noodles and cook until al dente. Remove from heat and pour rice noodles a large colander to drain. Rinse well with cold water until rice noodles have cooled down and separate and are not sticking together. Set aside and let drain completely.
- Make your sauce base, adding all ingredients except for the limes. Whisk sauce base until well incorporated. Set aside.
- Add drained rice noodles to cabbage ingredients and toss lightly to incorporate. Drizzle sauce base over the cabbage and noodles and using a spatula, fold lightly until sauce covers all ingredients.
- Cover mixing bowl with plastic wrap and chill in refrigerator for about 1-2 hours before serving so flavors marry together.
- Just before serving, drizzle lime juice over salad mixture and fold in with spatula or toss until ingredients are well incorporated. Place salad in individual bowls and garnish with lime wedges.
- Category: Bites
- Cuisine: Thai
Keywords: Spicy Thai Noodle Salad
