Thai Noodle Salad

A few days ago I made Vietnamese Pho. It was very good and disappeared before I could take a photo. Thinking about “prepare once – serve twice,” I knew I would have leftover rice noodles cooked and ready to go so I stored them in the refrigerator until I was ready to prepare this recipe.

It’s a dreary day and a bright, fresh salad is the perfect prescription for lifting spirits. This one uses crisp vegetables and is dressed with a lime and ginger dressing.

This recipe serves two or one very hungry blogger.


  • Salad
  • 2 cups cooked rice noodles

  • 1/2 carrot

  • 1/2 English cucumber

  • Cilantro sprigs

  • 1 slice of red onion

  • 1 tablespoon peanuts

  • Dressing
  • 1 tablespoon rice wine vinegar

  • 2 tablespoons water

  • 1 tablespoon canola oil

  • 1 teaspoon low sodium soy sauce

  • 1/2 teaspoon grated ginger

  • 1 small clove garlic, crushed

  • 1 teaspoon sugar or honey

  • 2 lime wedges


  • Slice the carrot in ribbons using a peeler.
  • Slice thin strips around the outside of the cucumber. Then slice the cucumber into disks.
  • Slice the red onion into slivers.
  • Pull the leaves from the cilantro.
  • Place the noodles in the bottom of a serving bowl. Layer on the vegetables, evenly spreading them around the stop.
  • Mix the dressing ingredients (reserving the lime wedges) together in a container with a sealable top and give them a good shake.
  • Squeeze the lime juice onto the salad and then drizzle on the dressing.
  • Add salt and pepper to taste.