Thai Ribbon Noodle Salad with Lime and Cilantro

  • Yield: 4 servings


1-- (7-ounce) package dry rice noodles, wide style
-- Warm water
1tablespoon canola or peanut oil
2-- garlic cloves, minced
2teaspoons minced ginger root
1tablespoon light brown sugar
1tablespoon fresh lime juice
1cup fresh bean sprouts
8-- scallions, sliced on the diagonal 1/2-inch thick
1/2cup chopped cilantro
1/2cup chopped fresh basil leaves
2tablespoons low-sodium tamari or soy sauce
1teaspoon chili paste with garlic, optional for a spicy version
2tablespoons chopped peanuts


  1. In a large bowl, cover rice noodles with warm water and soak 20 minutes until softened. Drain noodles and place in a dry bowl.
  2. Heat oil in a nonreactive small saute pan, skillet or wok over medium heat. Add garlic, ginger and sugar. Heat 1 minute until garlic just begins to brown. Add lime juice and toss mixture with softened noodles. Toss in bean sprouts, scallions, cilantro, basil leaves and tamari. Add chili paste, if using. Mix well, sprinkle with peanuts, if desired, and serve immediately. 

Nutritional Info *per serving

  • Calories 280
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 405mg
  • Carbohydrate 49g
  • Fiber 2g
  • Protein 6g