Thai Rice Noodle Salad

A refreshing rice vermicelli salad with vegetables, lime, soy/tamari, and optional ground pork, prepared without fish sauce.

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Ingredients (4 servings)

Rice vermicelli 1/2 bag

Bean sprouts 200 g

Lime zest and juice 2 limes

Soy sauce or tamari 2 to 3 tbsp

Muscovado sugar 1 tsp

Sliced red onion 1 unit

Small lettuces 2 units

Ground pork 500 g

Ginger 1 piece

Cayenne pepper 1 pinch

Sunflower oil 1 tsp

Sesame seeds 2 tbsp

Preparation

Cover the vermicelli and bean sprouts with boiling water for about 4 minutes, then cool and drain.

Mix the lime juice and zest, soy sauce or tamari, and sugar.

Add the red onion, lettuce, and other vegetables to the noodles.

Cook the ground pork with ginger and a little oil, if using.

Mix the cooled pork with the salad and garnish with sesame seeds.

Refrigerate; add fresh herbs just before serving.

Chef's Notes & Tips

This recipe is based on an actual recipe: https://www.bbcgoodfood.com/recipes/thai-rice-noodle-salad. This is a summarized/adapted version for a make-ahead dinner; keep the dressing separate for delicate salads. Estimated nutrition per serving unless otherwise indicated. Family adaptation: fish sauce replaced with soy sauce/tamari.

COOKING MEALS BOOK

Dinner

Thai Rice Noodle Salad

A refreshing rice vermicelli salad with vegetables, lime, soy/tamari, and optional ground pork, prepared without fish sauce.

Difficulty Easy	Prep time 20 min	Cook time - min	Rest time 120 min	Servings 4
Method Stovetop	Cuisine Thaïe	Category Dinner	Visibility Public

Ingredients (4 servings)

Rice vermicelli 1/2 bag
Bean sprouts 200 g
Lime zest and juice 2 limes
Soy sauce or tamari 2 to 3 tbsp
Muscovado sugar 1 tsp
Sliced red onion 1 unit
Small lettuces 2 units
Ground pork 500 g
Ginger 1 piece
Cayenne pepper 1 pinch
Sunflower oil 1 tsp
Sesame seeds 2 tbsp

Preparation

Cover the vermicelli and bean sprouts with boiling water for about 4 minutes, then cool and drain.
Mix the lime juice and zest, soy sauce or tamari, and sugar.
Add the red onion, lettuce, and other vegetables to the noodles.
Cook the ground pork with ginger and a little oil, if using.
Mix the cooled pork with the salad and garnish with sesame seeds.
Refrigerate; add fresh herbs just before serving.

Chef's Notes & Tips

Nutritional information (per serving)

430 kcal

Calories

22g

Protein

58g

Carbs

13g

Fat

Fiber

820mg

Sodium

Thai Rice Noodle Salad

Ingredients (4 servings)

Preparation

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Thai Rice Noodle Salad