Rice Noodle Salad With Salted Peanuts and Herbs

By Melissa Clark

Published June 19, 2019

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich
Media 1 of 1
Total Time
25 minutes
Rating
4(535)
Comments
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This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you’re a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you’ll be happy to drizzle it on fish, chicken and all kinds of vegetables.

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Ingredients

Yield:4 servings

FOR THE SALAD

  • 1 bunch radishes, thinly sliced

  • 1 large carrot, grated

  • 1 ½ tablespoons rice wine vinegar

  • 2 teaspoons granulated sugar

  • Pinch of fine sea salt

  • 8 ounces pad Thai rice noodles

FOR THE DRESSING

  • 3 tablespoons lime juice (from about 2 limes), plus more to taste

  • 2 tablespoons grapeseed or other neutral oil

  • 1 ½ tablespoons fish sauce

  • 1 (1-inch) piece fresh ginger, peeled and finely grated

  • 1 garlic clove, finely grated or mashed to a paste

  • 1 to 2 bird’s-eye or serrano chiles, thinly sliced

FOR THE GARNISH

  • 1 cup thinly sliced cucumber, preferably Persian

  • Handful of lettuce leaves, torn if large

  • 2 scallions, thinly sliced

  • Large handful of fresh, soft herbs, such as dill, mint and cilantro

  • ½ cup roasted and salted peanuts, coarsely chopped

  • 4 hard-boiled eggs (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

58 grams carbs; 149 milligrams cholesterol; 475 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 4 grams fiber; 785 milligrams sodium; 14 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.

  2. Step 2

    Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.

  3. Step 3

    In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.

  4. Step 4

    Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.

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Ratings

4 out of 5
535 user ratings
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Comments

Rob

While the boiled eggs might be yummy, I used firm tofu, lightly sautéed in oil to up the protein content. It worked swimmingly.

Ruth

I made this last night - it was delicious. Increased the veggies and herbs, skipped the eggs, doubled the dressing and served with marinated teriyaki salmon and roasted asparagus on the side. It was a big hit with guests on a warm summer night on the porch.

Read

Firm silken tofu sounds pretty good in this, and if you sub shoyu for the fish sauce it'd make it vegan. But as to @Rob's note about protein, egg has about 80% more protein by weight as tofu.

Anila

Made this as a cool one dish mid summer meal, per recipe, but added more of the vegetables and cherry tomatoes, because vegetables. Doubled the dressing per comments. My husband and I loved it. Be forwarned- I found it to be well more than 25 minutes prep with all of the chopping and making of the dressing- but well worth it!

Susan

Made this per the recipe except no garlic (can’t handle it raw) and no chile (the one I picked was just too blazing hot). Really tasty and easy.

Debbie

This was delicious! I substituted grilled chicken for the eggs. Tangy and full of flavor!

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