Cold noodle salads are kind of magical, especially during the hot summer months, because you get all of the satisfaction and yumminess of the noodles without the heat. This beautiful vegetarian noodle salad really brings it in the flavor department. It’s a bit spicy, a bit sweet, and so refreshing, cool, and crisp.
I like to serve this Thai cold noodle salad for a lunch entree or as a side at dinner. Last time I made it, I paired it with grilled Thai-spiced shrimp and scallops, but this salad would also be great with grilled meat or tofu. Next time a “too hot to cook in the kitchen” day happens, make this salad. I’m guessing it will become a permanent “hot day meal” at your house.
1 8 oz. package of rice sticks or thin rice noodles
1 cucumber, chopped
1 red bell pepper, chopped
4 green onions, chopped
¼ c. peanuts
½ c. cilantro, chopped
2 Tbsp. sambal oelek
3 Tbsp. lime juice
1 Tbsp. honey or agave
1 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
1 tsp. sesame seeds
Salt and pepper
Cook noodles according to package directions. Drain and rinse with cold water.
Combine all ingredients for the dressing in a small bowl and set aside. Season with salt and pepper to taste.
Place the cold noodles in a serving bowl. Add the cucumber, red bell pepper, onions, peanuts, and cilantro. Add dressing slowly, tasting and tossing frequently, until it tastes just right. Season with salt and pepper if needed. Serve cold.