Cold Rice Noodle Salad with Spicy Lime Vinagrette | BeyondCeliac.org
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Cold Rice Noodle Salad with Spicy Lime Vinagrette

courtesy of Thai Kitchen

 

 

 

 

 

Prep Time: 20 minutes
Refrigerate:  1 hour

Spicy Lime Vinaigrette:
1/4 cup fresh lime juice
1/4 cup rice vinegar
1/4 cup sugar
   1 tablespoon Thai Kitchen® Premium Fish

Sauce

 

   2 teaspoons minced garlic

 

1/2 teaspoon red pepper flakes

 

1/2 teaspoon salt

 

   7 ounces Thai Kitchen® Stir-Fry Rice Noodles

 

   1 medium cucumber, halved lengthwise, seeded and thinly sliced

 

   1 cup shredded carrots

 

1/4 cup chopped fresh Thai basil

 

1/4 cup chopped fresh cilantro

 

1/2 cup thin red onion slices

 

1.    For the Vinaigrette, mix all ingredients in medium bowl.  Set aside.

 

2.    Bring large pot of water to boil.  Remove from heat.  Add rice noodles; let stand

 

8 to 10 minutes or until noodles are tender but firm.  Rinse under cold water; drain well.  Place noodles in large bowl.  Add remaining ingredients and Vinaigrette; toss gently.  Cover.

 

3.    Refrigerate at least 1 hour to blend flavors.

 

Makes 6 (1-cup) servings.

 

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

 

Nutrition Information Per Serving: 189 Calories, Fat 1g, Protein 3g, Carbohydrates 42g, Cholesterol 1mg, Sodium 451mg, Fiber 1g

 

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