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- 200g rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup bean sprouts - 3 green onions, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted peanuts, crushed The main star of this dish is the rice noodles. They soak up all the flavors well. I love using fresh vegetables for color and crunch. Carrots add a nice sweetness, while bell peppers and cucumbers bring freshness. Bean sprouts give it a great crisp. Green onions and cilantro add a burst of flavor. Finally, roasted peanuts add a satisfying crunch on top. - 3 tablespoons sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 teaspoon sesame oil - 1 teaspoon grated ginger The dressing makes this salad shine. Sweet chili sauce is the base, giving it that sweet kick. Soy sauce adds saltiness and depth. Lime juice brightens the whole dish. A hint of sesame oil brings a nutty flavor. Grated ginger adds warmth and a touch of spice. Mix them all together for a zesty dressing that pulls the salad together. {{ingredient_image_1}} To soak rice noodles, start by boiling water. Once boiling, add the rice noodles and let them soak for 8-10 minutes. You want them soft but not mushy. After soaking, drain the noodles in a colander. Rinse them with cold water to stop the cooking. This step keeps them from sticking together. In a small bowl, whisk together the dressing ingredients. Combine 3 tablespoons of sweet chili sauce, 2 tablespoons of soy sauce, and 1 tablespoon of lime juice. Add 1 teaspoon of sesame oil and 1 teaspoon of grated ginger. Mix until you see a smooth blend. This dressing adds a rich flavor to your salad. In a large mixing bowl, add your veggies. Toss in 1 cup of shredded carrots, 1 sliced red bell pepper, and 1 julienned cucumber. Then add 1 cup of bean sprouts and 3 chopped green onions. Don’t forget the 1/4 cup of fresh cilantro. Now, add the cooked noodles to the bowl. Pour the dressing over the top. Gently toss everything together until the noodles and veggies are well coated. Finally, transfer the salad to a serving platter and sprinkle 1/4 cup of crushed roasted peanuts on top for extra crunch. Enjoy! To keep your noodles from getting mushy, soak them just right. Follow the package instructions carefully. Usually, soaking in hot water for 8-10 minutes works best. After soaking, drain the noodles and rinse them with cold water. This stops the cooking and helps maintain their texture. Add spice to your salad! You can sprinkle in some chili flakes for heat. Fresh herbs like mint or basil work great as a garnish too. If you want more sweetness, add a bit more sweet chili sauce. For extra tang, squeeze in more lime juice. Adjust these flavors until they match your taste. Enjoy experimenting! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and texture of your salad, making it more vibrant and delicious. Customize Your Noodles: You can substitute rice noodles with gluten-free options or whole grain noodles for a healthier alternative. Make It Ahead: This salad can be prepared in advance. Just add the dressing right before serving to keep the noodles and veggies crisp. Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of sweet chili sauce or add more lime juice for a tangy kick. {{image_2}} You can add protein to your Thai Sweet Chili Noodle Salad for extra flavor and nutrition. Chicken, shrimp, or tofu are great choices. - Chicken: Use cooked, shredded chicken. It adds heartiness and pairs well with the sweet chili sauce. - Shrimp: Cook shrimp until pink and add them to the salad. They bring a fresh taste. - Tofu: For a vegetarian option, use firm tofu. Sauté or grill it for a smoky flavor. This salad is easy to adapt for vegetarian and vegan diets. You can swap some ingredients: - Dressing: Use a vegan sweet chili sauce. This keeps the salad plant-based. - Soy Sauce: Choose a gluten-free soy sauce if needed. This works for those with gluten allergies. - Veggies: Feel free to add or replace veggies like bell peppers or carrots. The more colors, the better! You can adjust the heat level in your salad based on your taste. - Fresh Chilies: Add thin slices of fresh chili for a spicy kick. Use jalapeños or Thai bird chilies for more heat. - Chili Flakes: Sprinkle chili flakes on top for a milder spice. This adds flavor without overwhelming heat. These variations let you customize the salad for your preferences and dietary needs. Enjoy experimenting! You can store leftover Thai Sweet Chili Noodle Salad in the fridge. Place it in an airtight container. This keeps the flavors fresh. It will last for about 3 to 4 days. Before eating, check for any signs of spoilage. If it looks or smells off, throw it out. To keep the noodles from getting soggy, you may want to store the dressing separately. This way, you can mix it in just before serving. Freezing this salad is not ideal. The textures of the fresh veggies may change. If you must freeze it, start by storing the salad without the dressing. Place it in a freezer-safe container. It can last for about a month. To thaw, move it to the fridge overnight. When ready to eat, toss it with fresh dressing. This will help revive the flavors. You can store this salad in the fridge for up to three days. Keep it in an airtight container to stay fresh. If you have leftovers, the flavors will blend more over time. However, the veggies may lose some crispness after a day or two. Yes, you can make this salad ahead of time. I suggest mixing the veggies and noodles first. Keep the dressing separate until you’re ready to serve. This way, the salad stays crunchy and fresh. You can prep everything a day in advance for easy serving. If you want a gluten-free option, try using zucchini noodles or shirataki noodles. For a low-carb choice, spiralized veggies like cucumbers or carrots work great. These alternatives provide a nice crunch and keep your salad light and refreshing. This blog post covered how to make a tasty Thai Sweet Chili Noodle Salad. We looked at the main ingredients like rice noodles and fresh veggies. I shared step-by-step instructions to cook the noodles and make a flavorful dressing. Tips helped you perfect your dish and explore fun variations. Remember, this salad is easy to customize. You can add your favorite protein or adjust the spice. Enjoy your healthy meal, knowing you can store leftovers for later!

Thai Sweet Chili Noodle Salad

A refreshing and flavorful noodle salad with a sweet and spicy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 200 g rice noodles
  • 1 cup shredded carrots
  • 1 whole red bell pepper, thinly sliced
  • 1 whole cucumber, julienned
  • 1 cup bean sprouts
  • 3 whole green onions, chopped
  • 1 4 cup fresh cilantro, chopped
  • 1 4 cup roasted peanuts, crushed
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger

Instructions
 

  • Cook the rice noodles according to package instructions, usually by soaking them in hot water for 8-10 minutes until softened. Drain and rinse with cold water to stop the cooking process.
  • In a large mixing bowl, combine the shredded carrots, sliced red bell pepper, julienned cucumber, bean sprouts, chopped green onions, and cilantro.
  • In a small bowl, whisk together the dressing ingredients: sweet chili sauce, soy sauce, lime juice, sesame oil, and grated ginger until well combined.
  • Add the cooked noodles to the bowl of vegetables and pour the dressing over them. Toss everything together gently until well coated.
  • Transfer to a serving platter and sprinkle crushed peanuts on top for an added crunch.

Notes

Feel free to add protein like chicken or shrimp for a heartier meal.
Keyword noodles, salad, Thai, vegetarian