Rice Stick and Buddha Vegetable Salad
- Ready In:
- 25mins
- Ingredients:
- 18
- Yields:
-
1 bowl
- Serves:
- 4
ingredients
- 1⁄3 cup fish sauce
- 1⁄4 cup rice vinegar, unseasoned or
- 1⁄4 cup juice fresh lime juice
- 1 tablespoon sesame oil
- 3 finely minced garlic cloves
- 2 tablespoons sugar
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 lb medium width rice stick noodles
- 1 large carrot, peeled and cut into matchsticks
- 1 cup snow peas
- 1 cup bean sprouts
- 1⁄2 English cucumber, cut into matchstick size pieces
- 4 green onions, diagonally sliced
- 12 marinated tofu, squares
- 1⁄2 cup fresh mint leaves
- 1⁄2 cup fresh cilantro
- 1⁄2 cup fresh Thai basil
- 2 tablespoons peanuts, toasted and chopped
directions
- Cook rice noodles as directed on package. Rinse in collander until cool and drain.
- Blanch carrots, snow peas and bean sprouts, rinsing well in cold water & drain well.
- Combine noodles, veggies, tofu, and herbs in a large bowl.
- Whisk together dressing ingredients: fish sauce, rice vinegar or lime juice, sesame oil, garlic, and chilis.
- Drizzle over salad and gently toss to coat.
- Sprinkle with peanuts.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>