The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and hard-to-resist texture.
Ingredients
- 1 package thin rice noodles , 6.75 ounce
- 0.33 cups seasoned rice wine vinegar
- 3 tablespoons fish sauce
- 3 cloves garlic , minced
- 1 tablespoon Asian chili paste , such as sambal oelek
- 1 teaspoon brown sugar
- 0.25 teaspoons salt
- 4 greens onions , chopped, and more to garnish
- 1 cup carrots , cut into thin matchsticks
- 0.5 cups chopped fresh herbs , basil, mint, and cilantro
- 0.5 cups chopped peanuts , and more to garnish
- 1 teaspoon sesame oil
- 6 grilleds boneless , Optional
- 0.25 cups Fresno chile peppers , Optional
Instructions
-
1
Gather all ingredients.
-
2
Place noodles in a large bowl; cover with hot water. Stir; soak until softened, about 15 minutes. Drain; rinse thoroughly.
-
3
Combine vinegar, fish sauce, garlic, chili paste, brown sugar and salt in a bowl. Add 4 green onions, carrots, basil, mint, and cilantro.
-
4
Stir in noodles, ½ cup peanuts, and sesame oil; toss to coat. Set aside for flavors to absorb, 30 minutes.
-
5
Top servings with grilled chicken and Fresno chiles; garnish with green onions and peanuts.
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6
Enjoy!
Nutrition Facts
Per serving
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