Rice Stick and Buddha Vegetable Salad Recipe

Name: Rice Stick and Buddha Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup fish sauce; ¼ cup rice vinegar, unseasoned or; ¼ cup juice fresh lime juice; 1 tablespoon sesame oil; 3 finely minced garlic cloves; 2 tablespoons sugar; ½ teaspoon red pepper flakes; 12 lb medium width rice stick noodles; 1 large carrot, peeled and cut into matchsticks; 1 cup snow peas; 1 cup bean sprouts; 12 English cucumber, cut into matchstick size pieces; 4 green onions, diagonally sliced; 12 marinated tofu, squares; ½ cup fresh mint leaves; ½ cup fresh cilantro; ½ cup fresh Thai basil; 2 tablespoons peanuts, toasted and chopped

Servings: persons

⅓ cup fish sauce
¼ cup rice vinegar, unseasoned or
¼ cup juice fresh lime juice
1 tablespoon sesame oil
3 finely minced garlic cloves
2 tablespoons sugar
½ teaspoon red pepper flakes
12 lb medium width rice stick noodles
1 large carrot, peeled and cut into matchsticks
1 cup snow peas
1 cup bean sprouts
12 English cucumber, cut into matchstick size pieces
4 green onions, diagonally sliced
12 marinated tofu, squares
½ cup fresh mint leaves
½ cup fresh cilantro
½ cup fresh Thai basil
2 tablespoons peanuts, toasted and chopped

1
Cook rice noodles as directed on package.
2
Rinse in collander until cool and drain.
3
Blanch carrots, snow peas and bean sprouts, rinsing well in cold water & drain well.
4
Combine noodles, veggies, tofu, and herbs in a large bowl.
5
Whisk together dressing ingredients: fish sauce, rice vinegar or lime juice, sesame oil, garlic, and chilis.
6
Drizzle over salad and gently toss to coat.
7
Sprinkle with peanuts.

5433

kcal

Calories

Fat

1076

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ⅓ cup fish sauce, ¼ cup rice vinegar, unseasoned or, ¼ cup juice fresh lime juice, 1 tablespoon sesame oil, and more.

Yes, Rice Stick and Buddha Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice Stick and Buddha Vegetable Salad

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