Thai Carrot Noodle Salad Recipe

Name: Thai Carrot Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight (or Half Of A 16 Oz Package - The Average Size I've Seen) Rice Vermicelli Noodles; 1 whole Large Shallot, Thinly Sliced; 1 whole Large Jalapeno, De-seeded And Thinly Sliced; 1 whole Thai Red Chili, De-seeded And Finely Chopped; 3 Tablespoons Fish Sauce; 2 teaspoons Sugar; 1 Tablespoon Rice Wine Vinegar; 2 whole Limes, Juiced; 3 whole Large Carrots, Peeled And Thinly Grated Or Julienned - I Slice Mine With A Vegetable Peeler; 1/2 cups Dry-roasted, Unsalted Peanuts; 1/2 cups Cilantro, Roughly Chopped; 1/2 cups Green Onions, Chopped

Servings: persons

8 ounces, weight (or Half Of A 16 Oz Package - The Average Size I've Seen) Rice Vermicelli Noodles
1 whole Large Shallot, Thinly Sliced
1 whole Large Jalapeno, De-seeded And Thinly Sliced
1 whole Thai Red Chili, De-seeded And Finely Chopped
3 Tablespoons Fish Sauce
2 teaspoons Sugar
1 Tablespoon Rice Wine Vinegar
2 whole Limes, Juiced
3 whole Large Carrots, Peeled And Thinly Grated Or Julienned - I Slice Mine With A Vegetable Peeler
1/2 cups Dry-roasted, Unsalted Peanuts
1/2 cups Cilantro, Roughly Chopped
1/2 cups Green Onions, Chopped

1
Start 8 cups of water on to boil. Place dry noodles in a large heat-proof bowl. When the water comes to a rolling boil, take off heat and pour over noodles. Allow them to soak for 5-7 minutes or until tender but not mushy. Once they're tender, drain thoroughly. Return to a large bowl and allow to cool. You'll mix the rest of the salad together in that bowl.
2
In a small bowl, combine sliced shallots, jalapeno, red chili, fish sauce, sugar, rice wine vinegar, and lime juice. You can also make this in a small container with a lid-it makes it really easy to shake the dressing and combine all the bits.
3
Once the noodles have cooled, you're ready to mix it all together. In the large mixing bowl, combine the carrots and peanuts in with the noodles. Drizzle dressing over noodle mixture and combine thoroughly so ingredients are distributed through the noodles. Add cilantro and green onion and toss again. You can serve this immediately but it tastes best if it's allowed to sit for at least 30 minutes.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 ounces, weight (or Half Of A 16 Oz Package - The Average Size I've Seen) Rice Vermicelli Noodles, 1 whole Large Shallot, Thinly Sliced, 1 whole Large Jalapeno, De-seeded And Thinly Sliced, 1 whole Thai Red Chili, De-seeded And Finely Chopped, and more.

Yes, Thai Carrot Noodle Salad falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Thai Carrot Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions