Thai Noodle Salad
Rated 3.8 stars by 11 users
Category
Entree / Vegetarian
Author:
Kim Cupps
Fresh crunchy veggies and cilantro are tossed with bean thread noodles and our Thai Sweet Chili Sauce for a deliciously easy vegetarian side dish or main course meal. Serve with grilled salmon fillets for a protein packed dinner idea.
Ingredients
1 package Bean thread noodles (approx. 7 oz.)
2 cups Carrots, matchstick or large shred
2 cups Cucumber quarters, thinly sliced
1 cup Scallions, thinly sliced
1/2 cup Cilantro, freshly chopped
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1 bottle Robert Rothschild Farm Thai Sweet & Spicy Garlic Chili Sauce
Directions
Soak bean threads in boiling water for 10 minutes.
Drain, rinse with cold water to cool completely and drain again.
Roughly chop the noodles.
While the noodles are cooking, shred the carrots, and slice remaining vegetables.
Add the vegetables to the noodles along with the cilantro and toss well.
Drizzle the chili sauce over the salad and toss lightly to combine. Serve immediately.