Thai-inspired rice noodle salad
Get ready for a burst of Thai flavours with our delicious rice noodle salad! Each bite takes you on a journey with its exotic aromas and irresistible texture, offering a memorable experience.
Servings: 4
Prep time: 20 mins
Total time: 25 mins
Ingredients
- ½ pkg rice stick noodles (¼ inch, 5 mm wide) 225 g
- 1 ripe mango
- ¼ cup rice wine vinegar 60 mL
- 2 tbsp honey 30 mL
- 2 tbsp Extra Virgin Olive Oil 30 mL
- 2 tbsp Soya Sauce 30 mL
- ¼ tsp salt 1 mL
- ¼ tsp pepper 1 mL
- 2 bell peppers (red and orange), thinly sliced
- 4 green onions, thinly sliced on a bias
- ⅓ cup roasted peanuts, coarsely chopped 75 mL
Directions
- Bring a large pot of salted water to a boil. Add noodles. Cook until tender, 4 to 5 min. Strain noodles, then rinse in cold water. Let noodles sit in strainer to drain.
- Meanwhile, peel mango, then cut the flesh from either side of the central pit. Thinly slice mango cheeks lengthwise, then set aside.
- Stir vinegar with honey, oil, soya sauce, salt and pepper in a large bowl. Add noodles, mango and bell peppers. Gently toss until combined.
- Divide salad between plates. Garnish with green onions and peanuts.
- Tip: Turn this salad into a heartier meal by adding cooked chicken or shrimp.
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