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Zesty Thai Noodle Salad

Sensitive rice noodles are taken up a score with crisp, beautiful veggies and a kick of flavor right now on a great Thai dish. 

Yields: 4 servings 

Planning Time: 20 mins 

All out Time: 25 mins 

Calories per Serving: 460 


225 g rice noodles 

1 tbsp. vegetable oil 

450 g pork or turkey mince 

3/4 tsp. ground red pepper 

5 tbsp. fish sauce 

2 medium shallots 

3 clove garlic 

6 tbsp. lime juice 

2 tbsp. darker sugar 

200 g destroyed cabbage 

100 g carrots, ground 

225 g grape tomatoes 

20 g slashed new coriander 

10 g crisp mint 


Cook noodles as mark direct. Wash with cold water. Utilizing shears, clip noodles. Channel. 

In a skillet, heat oil on medium-high. Include pork. Sprinkle with pepper and 1 tablespoon fish sauce. Cook 4 to 5 minutes or until seared, saying a final farewell to back of spoon. Include shallots and garlic. Cook 2 to 3 minutes or until delicate, blending habitually. Expel from heat. 

In a huge bowl, whisk together lime juice, sugar, staying 4 tablespoons fish sauce, and 1 tablespoon water. Include noodles, pork blend, cabbage, carrots, tomatoes, coriander, and mint, hurling to join. Serve, or cover and refrigerate as long as 1 day.