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Thai Rice Noodle Salad

Natural.Foodie's picture
  Medium thin flat rice noodles 12 Ounce (3 Bundles)
  Rice vinegar 2 Cup (32 tbs)
  Sugar 1 Tablespoon
  Anaheim chili 2 , thinly sliced
  Peanut oil 2 Tablespoon
  Scallions 6 , 3 whole and 3 chopped
  Garlic 4 Clove (20 gm), chopped
  Fresh bean sprouts 1 Pound
  Tomatoes 2 Medium, cut into small wedges
  Eggs 3 , lightly beaten
  Soy sauce 1 Tablespoon
  Nam pla 1 Tablespoon
  Head of lettuce 1 , leaves separated
  Chopped roasted peanuts 2 Tablespoon
  Fresh coriander leaves 2 Tablespoon (Cilantro)
  Lime 1 , thinly sliced

1. Soak the rice noodles in hot water until softened, 25 to 30 minutes. Drain.
2. For the dressing, combine the rice vinegar and sugar and stir until the sugar dissolves. Add the sliced chiles. (The dressing can be made in advance and refrigerated.)
3. Heat a wok over moderately high heat. Add the peanut oil and when hot, add the chopped scallions and garlic and stir-fry for 15 seconds. Add half the bean sprouts and stir-fry for 1 minute. Add the tomato wedges and stir-fry for 30 seconds; try not to mash the tomatoes. Push the contents of the wok slightly up the sides and add the eggs to the center. When the eggs begin to set, stir to break into large pieces.
4. Push the contents of the wok as high up the sides as you can and add the drained rice noodles. Stir-fry until heated through, 2 to 3 minutes. Try to use as much of the wok's surface as possible; the noodles have a tendency to bunch up, but keep spreading them out. Add the soy sauce and nampla, then stir well to combine all the ingredients in the wok.
5. To serve, line a large flat platter with the lettuce leaves. Spoon the noodle mixture into the center. Sprinkle the chopped peanuts and the coriander leaves on top. Garnish the platter with the remaining bean sprouts, the lime slices and the whole scallions. Serve the chile-vinegar dressing alongside.

Recipe Summary

Difficulty Level: 
Stir Fried
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 377 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 520.3 mg21.7%

Total Carbohydrates 60 g20.2%

Dietary Fiber 3.6 g14.6%

Sugars 6 g

Protein 10 g19.8%

Vitamin A 104.8% Vitamin C 65.4%

Calcium 8.4% Iron 14.4%

*Based on a 2000 Calorie diet

Thai Rice Noodle Salad Recipe