Thai Rice Noodle Salad Recipe

Name: Thai Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rice noodles; ⅓ cup fresh parsley (washed and chopped); 2 (8 ounce) bags frozen peas; 10 large shiitake mushrooms (sliced); 1 tablespoon european-style cultured butter; 1 tablespoon fresh garlic (minced); 1 tablespoon organic tamari soy sauce; 1 cup cabbage (thinly sliced); 1 tablespoon ume plum wine vinegar or 1 tablespoon apple cider vinegar; 5 cups spinach leaves (washed and chopped); ½ cup sesame seeds (raw); 1 lemon (juiced); ½ cup cilantro (washed and chopped); ½ teaspoon red curry paste; 2 teaspoons sesame oil; 2 teaspoons tamari soy sauce; 2 teaspoons maple syrup

Servings: persons

1 lb rice noodles
⅓ cup fresh parsley (washed and chopped)
2 (8 ounce) bags frozen peas
10 large shiitake mushrooms (sliced)
1 tablespoon european-style cultured butter
1 tablespoon fresh garlic (minced)
1 tablespoon organic tamari soy sauce
1 cup cabbage (thinly sliced)
1 tablespoon ume plum wine vinegar or 1 tablespoon apple cider vinegar
5 cups spinach leaves (washed and chopped)
½ cup sesame seeds (raw)
1 lemon (juiced)
½ cup cilantro (washed and chopped)
½ teaspoon red curry paste
2 teaspoons sesame oil
2 teaspoons tamari soy sauce
2 teaspoons maple syrup

1
Prepare rice noodles as directed on the package.
2
We used Thai Kitchen Rice Noodles, which cook easily and do not become too sticky.
3
After fully cooked, rinse in cold water and set aside.
4
Prepare veggies.
5
In a large skillet over medium-high heat, melt Organic Valley unsalted, cultured butter and add the minced garlic.
6
Saute for 2 minutes.
7
Add the shiitakes, cabbage, 1 tablespoon tamari, Eden brand Ume Plum vinegar (sweet, salty, and a vibrant violet color), and cook for another 7-10 minutes.
8
Add the frozen peas, baby spinach, and sesame seeds and toss to combine with other ingredients.
9
Cook for 2 minutes or so (until the spinach wilts slightly and peas are warm).
10
Cover, remove from heat and set aside.
11
Prepare the dressing in a small bowl.
12
(This is fun for the children) Juice the lemon, and fish out the seeds, please.
13
Whisk the Red Curry Paste, sesame oil, tamari, and Maple Syrup into the lemon juice.
14
In a huge bowl, mix rice noodles with the sauteed veggies, add fresh cilantro, and toss with dressing.
15
Cover and refrigerate for an hour before serving.
16
Add salt and pepper to taste.
17
Enjoy!

781

kcal

Calories

Fat

115

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 17 ingredients. The key ingredients include: 1 lb rice noodles, ⅓ cup fresh parsley (washed and chopped), 2 (8 ounce) bags frozen peas, 10 large shiitake mushrooms (sliced), and more.

Yes, Thai Rice 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 Rice Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions