Rice noodle and vegetable salad

Rice noodle and vegetable salad

(9) Rate it

  • 0:30 Prep
  • 6 Servings
  • Capable cooks

Featured in
Low kilojoule, Noodle recipes


  • 200g dried rice-stick (pad Thai) noodles
  • 1 medium red capsicum, thinly sliced
  • 1 medium carrot, peeled, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 3/4 cup fresh coriander leaves
  • 1 tablespoon peanut oil
  • 2 tablespoons lime juice
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon fish sauce
  • 1/4 cup fried shallots (optional)


  • Step 1
    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 6 to 7 minutes or until tender. Drain. Refresh under cold water. Transfer to a large bowl.
  • Step 2
    Add capsicum, carrot, cucumber, onion and coriander to noodles. Toss to combine.
  • Step 3
    Place oil, lime juice, sweet chilli sauce and fish sauce in a screw-top jar. Secure lid. Shake to combine. Add to noodle mixture. Toss to combine. Top with shallots (if using). Serve.


  • 506 kj


  • 3.7g

    Fat Total

  • 0.6g

    Saturated Fat

  • 1.5g


  • 2.3g


  • 388mg


  • 19g

    Carbs (total)

All nutrition values are per serve
  • Author: Cathie Lonnie
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas

Source: taste.com.au

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