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Thai Kitchen Recipes

Cold Rice Noodle Salad with Spicy Lime Vinaigrette

  • Cook Time:5 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium


Spicy Lime Vinaigrette:

1/4 cup (125 mL) fresh lime juice

1/4 cup (125 mL)rice vinegar

1/4 cup (125 mL) sugar

1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce

2 teaspoons (10 mL) minced garlic

1/2 teaspoon (2 mL) crushed red pepper flakes

1/2 teaspoon (2 mL) salt


1 pkg Thai Kitchen® Stir-Fry Rice Noodles

1 medium cucumber, halved lengthwise, seeded and thinly sliced

1 cup (250 mL)shredded carrots

1/4 cup (50 mL) chopped fresh Thai basil

1/4 cup (50mL) chopped fresh cilantro

1/2 cup (125 mL) thin red onion slices


FOR the Vinaigrette, mix all ingredients in medium bowl. Set aside.

BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Place noodles in large bowl. Add remaining ingredients and Vinaigrette; toss gently. Cover.

REFRIGERATE at least 1 hour to blend flavors.


Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.

Nutrition Information Per Serving: 189 Calories, Fat 1g, Protein 3g, Carbohydrates 42g, Cholesterol 1mg, Sodium 451mg, Fiber 1g

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