Thai Rice Noodle Salad
Difficulty: Easy
A crisp, end-of-summer noodle salad featuring our Green Sriracha Chili Sauce.
For the Noodle Salad
- 4 ounces glass noodles
- 1/2 pound shrimp, cooked
- 1/2 carrot, thinly sliced
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cucumber, sliced
- Handful cilantro, chopped
- 1 lime, sliced
- 1/4 cup roasted peanuts, coarsely chopped
- Butter lettuce
- Sliced red chili, to garnish
For the Dressing
- 3 tablespoons Roland® Green Sriracha Chili Sauce
- 10 teaspoons (70 g) Roland® Thai Fish Sauce
- 5-6 small garlic cloves
- 1 cilantro stem
- 1/4 cup lime juice
- 2 1/2 tablespoons coconut sugar
Directions
Soak the glass noodles in room temperature water for 5 minutes or until softened slightly
Meanwhile, make the salad dressing. Pound garlic and cilantro stems with a mortar and pestle. Add fish sauce, lime juice, sugar, and mix well. Set aside
Cook soaked noodles in boiling water for 2 minutes or until softened and cooked through
Assemble the salad in a big plate. Drizzle the salad dressing over. Garnish with roasted peanuts. Red chili and Roland Foods Green Sriracha Chili Sauce on top
