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Cold Rice Noodle Salad with Spicy Lime Vinaigrette

Name: Cold Rice Noodle Salad with Spicy Lime Vinaigrette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1/4 cup (125 ml) fresh lime juice; 1/4 cup (125 ml) rice vinegar; 1/4 cup (125 ml) sugar; 1 tablespoon (15 ml) Thai Kitchen® Premium Fish Sauce; 2 teaspoon (10 ml) Club House® Dehydrated Minced Garlic; 1/2 teaspoon (2 ml) Club House® Organic Crushed Red Pepper; 1/2 teaspoon (2 ml) salt; 1 package (198 g) Thai Kitchen® Stir-Fry Rice Noodles; 1 medium cucumber, halved lengthwise, seeded and thinly sliced; 1 cup (250 ml) shredded carrots; 1/4 cup (50 ml) chopped fresh Thai basil; 1/4 cup (50 ml) chopped fresh cilantro; 1/2 cup (125 ml) thinly sliced red onion

By: Club House Kitchens

Made With:

Crunchy veggies, aromatic fresh herbs, and savoury rice noodles are just right in this cold noodle salad. Perfect for slurping up on a hot summer day, when turning on your oven is out of the question.

Recipe Info

Prep Time:

20m
Cook Time:

5m
Servings:

6
User Rating:

Ingredients

Spicy Lime Vinaigrette
1/4 cup (125 ml) fresh lime juice
1/4 cup (125 ml) rice vinegar
1/4 cup (125 ml) sugar
1 tablespoon (15 ml) Thai Kitchen® Premium Fish Sauce
2 teaspoon (10 ml) Club House® Dehydrated Minced Garlic
1/2 teaspoon (2 ml) Club House® Organic Crushed Red Pepper
Cold Rice Noodles
1/2 teaspoon (2 ml) salt
1 package (198 g) Thai Kitchen® Stir-Fry Rice Noodles
1 medium cucumber, halved lengthwise, seeded and thinly sliced
1 cup (250 ml) shredded carrots
1/4 cup (50 ml) chopped fresh Thai basil
1/4 cup (50 ml) chopped fresh cilantro
1/2 cup (125 ml) thinly sliced red onion

Nutrition Information

(per serving)

Calories 189
Cholesterol 1 mg
Protein 3 g
Saturated Fat 0 g
Sodium 451 mg

Key products

A clear glass bottle of Thai Kitchen Sauce Fish, an all-purpose seasoning made with anchovy extract, labeled as gluten-free and containing 200 mL.

A vibrant noodle salad bowl featuring fresh cucumber slices, shredded carrots, and red onions tossed with Thai Kitchen Regular Sauce All Purpose 6.76 Oz and garnished with fresh herbs.

Thai Kitchen® Premium Fish Sauce, 200mL

A bowl of creamy orange soup garnished with pine nuts and a drizzle of oil is prepared using Ch Minced Garlic 160 G for a savory depth of flavor.

Club House® Dehydrated Minced Garlic, 160g

A package of Club House Organic Crushed Red Pepper.

A fresh noodle salad is garnished with cilantro and a sprinkle of Ch Organic Crushed Red Pepper 23 G in a green bowl.

Club House® Organic Crushed Red Pepper, 23g

A 198 gram package of Thai Kitchen Stir Fry Noodle Regular Cut Linguini 14 Oz featuring a clear window showing the dry rice noodles and a prepared dish of stir-fry with chicken and vegetables.

Two bowls of savory pad thai prepared with Thai Kitchen Stir Fry Noodle Regular Cut Linguini 14 Oz are garnished with crushed peanuts, fresh cilantro, and lime wedges on a rustic wooden table.

Thai Kitchen® Stir-Fry Rice Noodles, 198g

Instructions

For the Vinaigrette, in medium bowl, combine all ingredients. Set aside.
Prepare noodles according to package directions. Rinse under cold water; drain well. Place noodles in large bowl. Add remaining ingredients and Vinaigrette; toss gently. Cover.
Refrigerate at least 1 hour to blend flavours.

Test Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavour. It can be found in most Asian markets. If unavailable, substitute Italian basil.

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Cold Rice Noodle Salad with Spicy Lime Vinaigrette

Recipe Info