Thai Rice Noodle Salad With Chili-Lime Vinaigrette Recipe

Serves: 3 Save

Ingredients (18)

  • 1/3 cup lime juice, from about 3 limes, more to taste
  • 3 tablespoons fish sauce, more to taste
  • 3 tablespoons soy sauce, more to taste
  • 2 to 3 teaspoons sugar, to taste
  • 1 to 3 teaspoons chili sauce, to taste
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 8 ounces dried vermicelli rice noodles
  • 1 to 2 cups bean sprouts, optional
  • 2 medium tomatoes, cut into small slices
  • 1 medium carrot, sliced into matchsticks
  • 4 medium green onions, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 small red or orange bell pepper, thinly sliced
  • 1 can cooked shrimp, drained, optional, (or substitute with tofu)
  • 1 cup coarsely chopped fresh cilantro, more for garnish
  • 1/2 cup coarsely chopped fresh basil, for garnish
  • 1/4 cup dry-roasted peanuts, coarsely chopped, for garnish

Directions

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